This is a very popular cheese because of its low fat content and is a firm friend of the waistwatcher. It is made from skimmed milk that is first heat-treated, then a starter culture is added that forms the curds and whey. These are then washed several times in chilled water to remove the whey, and the curds are then drained and, finally, given a very light dressing of cultured cream.
The result is a mild, faintly acidic cheese with just a hint of creaminess but not a great deal of character and flavour. Cottage cheese should always be eaten as fresh as possible and is best served sprinkled with snipped fresh chives and seasoned with coarse salt and black pepper.
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