ISO Dry-ish cottage cheese.

[Marti3000]

Back in the 50s and 60s, small curd cottage cheese was pretty dry compared to today's product. The curds were uniform and it had real flavor. Is such a thing still being made, and maybe just not sold in my part of the Midwest?

[Buckeye_Local]

I've noticed that the expiration date on the Cottage Cheese I usually find in the stores is approx. 30 from the time I buy it. If I open it right away it is somewhat creamy. If I do not open it and leave it in the Fridge until just a few days before the expiration date, most of the time it is much gryer and has a better taste.. If you have Knudsens Cottage Cheese where you shop, try the yellow carton (the pink carton is to creamy), I find that is dryer than most other brands.

[kmcarr]

Michigan brand cottage cheese if you can find it. It is a very good, "dry" style cottage cheese.

http://www.ikdist.com/michigan.htm

[menton1]

Farmer's cheese is NOT cottage cheese...it is a different process, and the calories from fat are over 50%, unlike the 15% in cottage cheese...

Friendship does make a pot-style cottage cheese, that is a dry, low fat version. Only in the Northeast, though, I believe...

[smartie]

I like Friendship's 4% California style, got the most flavor and is not too wet.

[Delucacheesemonger]

Mourn the loss of Breakstone's tangy small curd cottage cheese as well. Little to no fluid, very non sweet and totally wonderful. Yes pot cheese or farmer's cheese is your only option but rarely has real curd chunks. Friendship brand is the most common, but quite smooth, great for Danish pastry or blintzes but you will still miss the curd if try to eat as you did the cottage cheese.

[CynAmyn]

Living in PA we used to get Farmer's or Pot Cheese from the Pennsylvania Dutch. It was a drier more flavorful version of cottage cheese.

[Marti3000]

Thank you CynAmyn, looks like I'm going to have to go to the city and find some Farmer's or Pot cheese.

[magiesmom]

when I make it homemade, I increase dryness by straining it , like one does with yogurt to make yogurt cheese. Perhaps that will work if you can't find what you want. Otherwise, it's a cinch to make ( I use Bittman's recipe from How to cook Everything)

[PamelaD]

"Farmer's Cheese" might be just what you are looking for?
http://en.wikipedia.org/wiki/Farmer_c...

good luck,
P

[Marti3000]

Thanks, Pamela. The stuff I'm remembering was marketed as small curd cottage cheese, and while it might hold it's shape if packed in a mold, you definately could not slice it.