COTTAGE CHEESE
Look
Shiny cheese without crust shaped like a flat basket between 15 and 30 cm depending whether its weigh is half a kilo or one kilo. Presented in an expanded polystyrene tray covered by a protective cling film.
Texture
White, fresh and greasy dough that melts inside your mouth.
Flavours
Mild and neutral flavour allowing for other secondary aromas to appear
Fabrication procedure
Whole, pasteurized goat milk. It is cooled down and slightly curdled with a soft cut and mixed. Before finishing, and before the cool down, it is partially winged.
Ageing
None.
History and origin
Cottage and fresh cheese, as well as “brossats”, “recruits” and other similar kinds of ricotta-style cheese, are traditional and typical in all Catalunya. They are usually made from the excess of milk after the nursing.
Consumption
Traditionally it’s served as a dessert together with milk, sugar, jam or just nuts.
It can also be served as a side dish with omelettes or salads.
In some places, it is browned in the frying pan with olive oil and served warm.