Am I the only person to notice a difference between the cottage cheese we usually get and some U.S. brands? Such American brands as Breakstone's, Morning Select (these two available in a few Toronto supermarkets), Bison (available around Buffalo) and Michigan are dry, firm and tangy. By contrast, such local brands as Nordica seem to be little lumps immersed in an unappetizing, milky liquid that usually remains in the box after you have finished the little lumps. I usually pull the lumps out with a fork, so that the white liquid does not sop into the surface of my bagel, or whatever I am having.
I have written to several local manufacturers of cottage cheese on several occasions, suggesting that it might be nice if the US style were available at least as an alternative, but have either received unhelpful answers, or none at all.