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|název=Cottage Cheese<br />
|popis=Cottage cheese is a mild curd cheese that retains a small amount of whey and has a slightly sweet flavour. It is often eaten on its own or with fruit and sugar.<br />
|typ=dairy<br />
|sezona=year-round<br />
|puvod=Cottage cheese originated in England, where it was traditionally made at home from milk left over after making butter.<br />
|kalorie_100g=106<br />
|bilkoviny_100g=11<br />
|tuky_100g=4<br />
|sacharidy_100g=3<br />
|vlaknina_100g=0<br />
|vitaminy=B2, B12, A<br />
|mineraly=calcium, sodium, phosphorus<br />
|gi_index=0<br />
|alergeny=milk<br />
|vhodne_pro_diety=low-fat, high-protein, vegetarian<br />
|pouziti=Cottage cheese is used in salads, as a filling for lasagne, or in desserts. It is also eaten with fruit as a snack.<br />
|jak_vybrat=When choosing cottage cheese, check its freshness and avoid products with added preservatives.<br />
|skladovani=Store cottage cheese in the refrigerator and consume it within a few days of opening.<br />
|nahrazky=Cottage cheese can be replaced with [[EN:Quark|quark]] or ricotta, although the flavour and texture may differ.<br />
|zdravotni_prinosy=Cottage cheese is high in protein and can be relatively low in fat, making it a common choice in some diets and among athletes.<br />
}}<br />
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'''Cottage cheese''' is a mild curd cheese. It is drained but not pressed, so a small amount of whey remains. During processing, the curds are usually washed to remove acidity, giving the cheese a slightly sweet flavour. It is neither aged nor coloured. Different types of cottage cheese are made from [[EN:Milk|milk]] with varying amounts of fat.<br />
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'''Cottage cheese''' is most often eaten on its own; with fruit and sugar; with salt and pepper; in salads; or as an ingredient in lasagne and various desserts. Cottage cheese served with fruit is a common side dish in some restaurants.<br />
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The name comes from the English term for a homemade curd cheese, cottage cheese. The term was first used in 1848. It is believed that the cheese was originally made at home from various types of milk left over after making [[EN:Butter|butter]].<br />
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In Sweden, this type of cheese is commonly called ''keso'', after the best-known Swedish brand of the cheese.<br />
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== Curd size ==<br />
Curd size refers to the size of the “pieces” in cottage cheese. The two main types are small-curd cottage cheese, a more acidic variety made without rennet, and large-curd cottage cheese, a less acidic variety made with rennet. Rennet is a natural complex of enzymes that accelerates coagulation and prevents the curds from breaking down. Adding it shortens the cheese-making process, produces a less acidic cheese with larger curds, and also reduces residual curd that would otherwise go unused.<br />
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== Nutrition ==<br />
113 g of this cheese with 4 % fat contains about 120 calories, 5 g of fat (3 g of saturated fat), 3 g of carbohydrates, and 14 g of protein. It also contains approximately 500 mg of sodium, 70 mg of calcium, and 20 mg of cholesterol.<br />
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Some producers also make reduced-fat or fat-free versions. To compensate for the mild flavour of these versions, more sugar may be added.<br />
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Cottage cheese is popular among dieters and bodybuilders because of its high casein content and relatively low fat content.<br />
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== References ==<br />
''This article uses text from the [https://cs.wikipedia.org/wiki/Cottage Cottage] article on the Czech Wikipedia.''</div>Editor