Is Cottage Cheese Different From Other Types Of Cheese?
Is Cottage Cheese Different From Other Types of Cheese?
A milk derived food, cheese is produced in many different varieties; different in their styles, textures and flavors depending on the pasteurization, butterfat content, processing and ageing. Usually cheeses are categorized in two different types, i.e. cottage cheese and normal or other cheeses.
Aaisha Aslam | Updated: November 23, 2017 16:40 IST
Cheeses like cheddar or mozzarella will be processed
Unlike cottage cheese, Parmesan cheese can stored for many months
Cottage cheese is a soft cheese curd product
A milk derived food, cheese is produced in many different varieties; different in their styles, textures and flavors depending on the pasteurization, butterfat content, processing and ageing. Usually cheeses are categorized in two different types, i.e. cottage cheese and normal or other cheeses. Cottage cheese is fresh curd cheese in which whey (remaining liquid after curdling) is drained but the curd is not pressed due to which a certain amount of whey is left in it. Other cheeses also drain the whey but follow few additional processes too, like heating the curd under high temperature or pressing it to make it harder and allowing it to ‘age’ under normal conditions. Needless to say, all of these processes can change the final outcome and the type of cheese.
Difference between cottage cheese and cheddar cheese
The major difference between both the cheeses is that cottage cheese is a soft cheese curd product and cheddar cheese is a hard, yellowish-white cheese. Any diet freak will run away from cheeses, but cottage is actually a healthy option and very popular among dieters. Cheddar ,on the other hand, should be avoided if you are trying to watch your calorie intake. Cottage cheese is always considered healthier as it contains more amount of casein protein as compared to cheddar cheese and therefore is recommended during pregnancy. This is the regular ‘paneer’ we eat in indian households, so most of us will be familiar with this type. It has a shorter shelf life, as compared to cheddar and is sued in variety of authentic indian dishes like paneer masala, paneer tikkas and matar-paneer.
Difference between cottage cheese and mozzarella cheese
Mozzarella cheese has it’s origin from Italy and is not aged for long therefore it has softer texture than most other cheeses, except cottage cheese. It is available in cubes and is a little bit chewy. Cottage cheese is runny and softer. In terms of health benefits mozzarella cheese is more beneficial, as it has anti-oxidative properties, reduces blood pressure, helps in absorption of calcium and vitamin B, protects gum and there is a whole list of benefits you can get from mozzarella cheese. Since now-a-days most of the mozzarella cheeses have added preservative and processed, it would be better to consider home-made cottage cheese as the most healthy one.
Mozzarella cheese has it’s origin from Italy.
Difference between cottage cheese and parmesan
Unlike cottage cheese, parmesan cheese is stored for many months for ageing and due to ageing it has a harder texture. It has the strongest flavor among all other chesses, which is the reason why it’s only used as topping in salads and spaghetti while cottage cheese has a mild salty taste and is used as a main ingredient in several indian dishes. Parmesan cheese when consumed in large quantities can cause a bout of diarrhea. Don’t panic just yet if you are a fan. Anything in excess is obviously not good, so you can safely consume this cheese occasionally in moderation.
Parmesan cheese is stored for many months for ageing.
Any cheese with a longer shelf life like cheddar, mozzarella and parmesan will be processed and not that good for you as compared homemade fresh cheese. An occasional indulgence wouldn't do any harm, though. Cottage cheese can be consumed on a regular basis, especially by vegetarians for all the healthy calcium and protein it provides. Now enjoy your meals with different kinds of cheese without getting confused.
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