Cottage cheese vs Fromage blanc

Facts

Milk: Cow
Texture: Fresh
Type: Fresh
Rind: No rind
Country: United States

Cottage cheese is fresh cow's-milk curd kept in soft lumps, usually in a creamy dressing. The name points to farm kitchens, where people made a simple cheese from milk they had on hand.

Facts

Milk: Cow
Texture: Fresh
Type: Fresh
Rind: No rind
Country: France

Fromage blanc is a fresh cow's milk cheese from France, soft and white, with no rind and no aging. The name means white cheese, and the body is smooth enough to eat with a spoon. Makers set the milk with lactic cultures, then drain the whey until the curd is thick but still moist. A plain pot tastes mildly tangy, like cultured cream that has been lightly soured. It belongs with yogurt and quark, not with pressed wheels that sit on a board for a long time.