COTTAGE CHEESE

Protein-Rich Ingredient On-Trend in Many DishesWith its healthy attributes, cottage cheese is appearing on more menus and in recipes.
Cottage cheese is part of the family of fresh, rindless cheeses not intended for ripening.
It is a fresh, moist, slightly tangy cheese that features small, dense curds and has long
been favored by chefs for adding creaminess and protein to side dishes such as fruits,salads and vegetables.

COTTAGE CHEESE
FACTS
Cottage cheese is considered one of the firstcheeses made in America. In the 18th century,
settlers used milk leftovers from making butter tocreate a soft cheese in their small “cottage” homes.

Total production of cottage cheese in California in2017 was 108.3 million pounds.

Cottage cheese is made by adding an acid, suchas vinegar, or a lactic-acid bacterial culture topasteurized milk, which separates the milk solids
from the liquid whey. After the curd forms,
cheesemakers gently cut it into pieces that allow
additional whey to drain away. Finally, the curds
are rinsed and salted.

STORAGE & HANDLINGlStore cottage cheese in a refrigerator
set at 38°–40°F in the container inwhich it was sold.

l

The “sell by” date stamped on cottage
cheese products tells you how long
the retail store can keep the productfor sale on the shelf.

l

If any mold forms on the surfaceof cottage cheese, discard it
immediately.

Cottage cheese is a great source of protein,riboflavin, calcium and B vitamins.

Commercial cottage cheese is available in nonfat,
low-fat (1% milkfat), and whole (4% milkfat)
varieties.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice

FOODSERVICE APPLICATIONS
Back-of-the-House
Cottage cheese is gaining in popularity in kitchens as chefs look
to expand their healthy offerings, differentiate dishes or reduce
calories.
Cottage cheese is anything but plain, providing an interesting
platform for savory and sweet creations. With its mild flavor andcreamy texture, cottage cheese can be used in place of cream
cheese or ricotta in dips, casseroles, pancakes and desserts. Theunique curds can provide an interesting texture to pastry doughor can be blended to a smoother texture before adding to a recipe,such as classic Coeur à la Crème.
Chefs also add cottage cheese to blue cheese dressing to create achunky texture at a lower cost and with fewer calories.

Front-of-the-House
A recent California Milk Advisory Board consumer survey
found that 71% of Americans have a favorable sentiment aboutcottage cheese, something operators should consider as an easy
substitution for sour cream, high-protein addition to avocado toast
or mixed with fruit and blended into dipping sauces.

WHAT’S TRENDING
Grocery stores have been moving
cottage cheese away from sour
cream and positioning it withyogurt; chefs are making similar changes substituting cottage
cheese for sour cream to highlightthe added protein, reduced fat
and lower calories in dishes. To
replace sour cream in recipes,
blend one cup of cottage cheesewith 4 tablespoons of milk and 2
teaspoons of lemon juice.
Cottage cheese is also making anappearance in the “grab-and-go”
category as a snack with extra ingredients including crackers withtomato chutney or caramelized
onions, as well as nuts and dried
fruit.

© California Milk Advisory Board. An Instrumentality of the California Department of Food and Agriculture.

For more information about CMAB Foodservice:209.883.6455 (MILK) | businessdevelopment@cmab.net | www.RealCaliforniaMilk.com/Foodservice