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Cottage cheese

Ed Kammin | Feb 9, 2002 12:14 PM

Am I the only person who has noticed, or cares, about the difference in the cottage cheese that one gets in New York (Breakstone's in New York City, Bison or Hood's in Buffalo) with what one gets in Toronto.

The New York product is tangy and moist without being runny. What we get here is a box of individual curds in an unappetizing white goo that remains on the plate after the curds are eaten (I am aware of the pressed cheese, but this is expensive, and is only available in .1% and 10% milkfat varieties, unlike the 4%, 2% or 1% for convential cottage cheese). For years I have been after local dairy producers, such as Gay Lea or Sealtest, to make the New York style available, or at least explain the difference, but with no results at all.

Does anyone know anything about this?

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