Cottage cheese vs Tvorog
Cottage cheese
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.
Tvorog
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Russia
Tvorog is a fresh white curd cheese from Russia. Makers set cow's milk, drain the curd, and sell it without a rind or a long aging step. The paste may be creamy and spreadable or dry and crumbly, depending on how firmly it was pressed. People in Russia eat it plain, sweet, or savory, and they cook with it often. It belongs with quark and other fresh curds, not with hard wheels.