Top 5 European Cottage Cheeses

Longley Farm is a dairy farm and cheese producer located in Holmfirth, West Yorkshire, England. Established in 1948 by brothers Edgar and Joseph Dickinson, the farm specializes in producing a variety of dairy products including cottage cheese, yogurt, and cream. Longley Farm is known for its focus on quality and maintaining high welfare standards for its herd without the use of artificial additives or GMOs in their products.Expand

This cottage cheese is made with goat milk or a mixture of goat and sheep milk from breeds traditionally raised in the village of Domokos in the Othrys mountain range in central Greece. It is made following a traditional recipe without the use of rennet. Once the cheese is drained, it is salted and the product is ready to be packaged and sold. Since it is so rich in flavor but low in salt and fat content, it is an excellent choice for a low fat diet. It has a mild aroma and a hint of sourness that combines well with many other ingredients. It is also delicious when eaten on its own with a bit of honey.Expand

Serra da Estrela cottage cheese is a milk product obtained by heating and curdling unpasteurized sheep milk from the Churra Bordaleira and Mondegueira breeds, which are raised in the Beira littoral and interior. After heating, rennet is added to the milk to curdle it, and when it separates, it is strained and packaged in parchment immediately. Serra da Estrela cottage cheese ranges in texture from creamy to grainy. It is white and takes the shape of the vessel in which it is placed, and it has a mild and pleasant flavor and aroma.
The history of Serra da Estrela cheese is well documented. In the past, the cheese was packaged in the oldest form of packaging – it was wrapped in cabbage leaves and transported in wicker baskets. It remained a local product for a long time due to the fact that it would spoil easily in transport. Today, this cheese is popular throughout the country, and it is highly valued as an accompaniment to many traditional dishes and as a basic ingredient in regional pastries, puddings, and cakes. It is eaten fresh with a sprinkling of salt and pepper, or as a dessert mixed with honey, nuts, or traditional abóbora de doce (sweet pumpkin preserves).Expand

Tvorog is a traditional white fermented milk product in Eastern, Northern, and Central Europe. It's crafted by fermenting milk and then removing the whey, yielding a thick, creamy consistency similar to cottage cheese but with a notably tangier taste. This dairy product is often classified based on its fat content into categories such as fat-free, low-fat, classic, and fatty. Moreover, the methods of producing tvorog are distinguished into simple, soft, and grained types, with grained tvorog typically being a low-fat variant known for its textured consistency. In the former USSR, it is traditionally enjoyed fresh or sweetened, whereas in other Eastern and Central European countries, it may be consumed fresh or with a slight saltiness. The traditional method of making tvorog involves fermenting milk and letting it naturally curdle before the liquid whey is extracted through free-hanging bags, resulting in a firm and dense texture. Nutritionally, tvorog is highly regarded for its rich protein content, vital minerals such as calcium and phosphorus, and a good supply of vitamins, including vitamin A and various B vitamins. It's particularly low in lactose, which makes it a favorable option for those with lactose sensitivities.Expand

Requeijão da Beira Baixa is a cottage cheese from the region of Beira Baixa. The raw goat/sheep milk is not subjected to any kind of fermentation – instead, it is heated and mixed with whey until small flakes start to appear on the surface. The cheese is then placed in traditional fine wicker baskets (known as açafates) to be distributed and sold. This cottage cheese has a soft consistency and is white and creamy with a grainy texture. The aroma is pleasant with a sweet lactic acid note, and it melts in the mouth.
It makes a delicious breakfast, it can be served as a dessert topped with sugar or cinnamon, it goes well with bread and honey or pumpkin jam (doce de abóbora), and it makes a great appetizer simply spread on sliced bread. It is also frequently used as a base for cheesecakes and cheese tarts (queijadas).Expand

Rögös túró is a traditional cottage cheese made in Hungary from cow's milk, cream, and lactic acid bacteria cultures. The cheese is ivory white to yellowish-white in color. Its flavor is delicately and pleasantly sour, fresh, fruity and aromatic, reminiscent of fresh milk. After World War I, Hungary started to export raw and processed cow's cheese. The cheese mainly went to Germany, where the Hungarian cheese was more valued and more expensive than other cheeses. Cottage cheese started to be made around that time. It is made by chopping the cow's cheese into fine pieces the size of a hazelnut. Pair this fresh cheese with sliced fruit, honey and cinnamon for a tasty snack.Expand