It is essentially a skim milk curd into which cream is usually incorporated. The specific origins of Cottage cheese us known. However, as the name implies, it was produced originally in homes (or cottages) but industrial Cottage cheese production began in the USA in 1916.
Cottage cheese curd (without cream) is referred to or labeled as ‘dry cottage cheese curd’. Pain curd may be sold wholesale in bulk for later creaming, packaging and retail distribution.
Dry unsalted crud is also sold in retails packages for use in cooking, baking, salads and for use in special ‘low salt’, ‘low fat’, ‘low cholesterol’ and ‘reduced calories’ diets.
Cottage cheese is a soft, unripened mild acid cheese, with discrete curd particles of relatively uniform size.
It is produced by acid coagulations of pasteurize skim-milk or reconstituted extra low-heat skim-milk powder.
Cottage cheese
