Cottage cheese is a fresh cheese made from curdled milk, whose loose, granular structure sets it apart from the smooth consistency of quark. During production, the resulting curd is only lightly processed, so the individual cheese grains are preserved, and sometimes a creamy dressing is added. Internationally, cottage cheese is known above all in English-speaking cuisine, where it is used just as versatilely.
Like low-fat quark, cottage cheese provides mainly casein and is therefore one of the more slowly digested milk protein sources. Depending on the type, the protein content is of a similar order to that of low-fat quark, while flavour and texture are milder and more granular. It is used both sweet with fruit and savoury with vegetables, or as a spread on bread. Because of its granular structure, it is particularly well suited as a topping or as an ingredient in bakes and dips.
A smoother alternative with a similar protein content is described in the entry Low-fat quark, and more on the milk protein it contains is explained in the entry Casein. Further ideas for everyday use are offered by the page Recipes.
