What Makes Great 4% Fat Cottage Cheese?
Cottage cheese is a delicious treat! Try adding fruits and nuts as well!
High quality cottage cheese has sweet/sour dairy flavor with a low-moderate cultured character. It’s texture is rich and moist, and the curds are tender.
Specifically, the dairy product looks moist, shiny, white, and thick.
There’s moderate dairy and and flavor with a low to moderate cultured character.
The taste is a balanced combination of sweet, salt, and sour. The cottage cheese is moist, there’s a fatty mouth feel, and the curds are tender.
One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.
One of the basic tastes; often considered sharp, tart and acidic. Example: Lemon juice, vinegar and fermented foods often have a strong sour component.
A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.
The combined aromas and flavors of a particular food or ingredient. The character of a food is considered simple when it is one-dimensional, but it is complex when it has many discernible ingredients. Example: Mole sauce has several ingredients that blend to give the sauce a complex character. Granulated sugar has a very simple character.
A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions used by ChefsBest Master Tasters to evaluate food. Example: Glazed popcorn will have a crunch texture. The texture of milk chocolate should be creamy and smooth.
One of the basic tastes; tasting of or containing salt. Example: Potato chips, sea water and cured meats all have a strong salt component.