cottage cheese

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Despite its traditional sound, cottage cheese is in fact a comparatively recent term; it is first recorded in John Bartlett's Dictionary of Americanisms (1848), and before the twentieth century seems largely to have been restricted to the USA. It originally appears to have been used for any soft cheese suitable for spreading, but it now refers specifically to a lumpy moist unripened low-fat curd cheese made from skimmed milk. The word is presumably a reflection of the cheese's origins in farm-cottage kitchens.

Subjects: Cookery, Food, and Drink.

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