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Blue Cottage Cheese

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Blue Cottage Cheese

Bryan Harrell | Feb 20, 2004 10:49 PM

I love blue cheese, but factors like price, fat and salt limit my consumption. However, from a few months ago, I tried a little experiment. I took a small chunk (maybe 35 grams?) of generic Danish blue cheese and mixed it with about 200 grams of smooth (not curd type) cottage cheese. After a few days, the blue cheese mold seems to spread itself all though the cottage cheese, changing the texture (making it softer and a bit more creamy) while imparting that great blue cheese flavor in a rather big way.

My questions:
1. Have you or anyone you know ever done this?
2. Is it possible that the blue cheese is actually culuturing the rest of the bland cottage cheese, or is this just my imagination?

In any case, for not a lot of money I can get a tub of great blue cheese spread, with very little fat or salt, though the texture is very creamy. It is fantastic on toast (with a few twists of ground black pepper) and baked potatoes. It also makes a great starting point for white pasta sauces. It also keeps well for a few weeks.

Try it!

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