"Richard Nixon's last White House meal: tinned pineapple slices with an ice-cream scoop of cottage cheese and a glass of milk. Yikes. Yet in eastern Europe, farmhouse cheeses like cottage cheese and quark are staple inclusions that have nothing to do with weight loss fads. To me, it's stained with sour cherry jam and washed down with Babushka's black tea zavarka in a saucer."
"Of course, context can change over time too; and even western palates are growing fond of this fresh fromage. Cottage cheese has become a feature of some of this year's most viral recipes, from protein-packed super bowls to two-ingredient GF wraps (the other ingredient is eggs). As a result, many countries are experiencing shortages. Luckily, there are plenty of uninitiated folk who are seeing the cottage cheese shelf empty and wandering off, without giving a quick glance nearby to find its kissing cousin: quark!"
"While they're both fresh cheeses, quark and cottage cheese are made quite differently. Some cottage cheese is cultured to help it set, but it's more likely to be acidified with vinegar or lemon juice like ricotta. There can be a lot of variation between brands and styles of cottage cheese, depending on where you are in the world. Quark! Say it like the sound a posh duck would make."
Cottage cheese carries different cultural meanings: diet food in the Anglosphere versus a staple farmhouse cheese in eastern Europe. In eastern Europe it appears with sour cherry jam, served with strong black tea, used in khachapuri fillings, and transformed into syrniki (tvorozhniki) for breakfast. Western palates are increasingly embracing cottage cheese in viral recipes, from protein bowls to two-ingredient gluten-free wraps, provoking temporary shortages. Quark is a similar fresh cheese often sold nearby. Production differs: cottage cheese is commonly acidified like ricotta or sometimes cultured, while quark uses distinct processing; brand and regional variations change texture and style.
Read at www.theguardian.com
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