To be discovered very soon in supermarkets.
For big cheese lovers or occasional cheese lovers, this new cheese that is gradually becoming established in French supermarkets is worth trying. Firstly because it has two great qualities: it is light and good for your health. People who love cheese know that as good as it is to eat, cheese is criticized for its high fat and salt content (hypertensive people should stay away from it) and its difficulty in being digested. Too heavy, it is not recommended when you are sick, when you have trouble falling asleep at night or when you are watching your weight.
Most cheeses contain milk fats including saturated fatty acids which contribute to the clogging of arteries but not this new trendy cheese which is part of “fresh cheese”. “Like fresh cheeses in general, this one contains few carbohydrates and fats, so it is rather low in calories (around 90 grams per 100 grams) compared to soft cheeses (Brie, Camembert, Munster, Mont d’Or for example) or hard cheeses (Emmental, Comté, Abondance, etc.)” explains Emeline Bacot, dietician-nutritionist.
It has an additional advantage over other cheeses since it is high in protein. “It contains more protein (around 11 to 12 g per 100 g) than fromage blanc (on average 8 g per 100 g)” adds the specialist. Essential to our body, proteins participate in the renewal of the skin, muscle tissue, bone matrix and the proper functioning of digestive enzymes. Not to mention that they satisfy hunger, so they are interesting for monitoring weight. Finally, “This cheese contains probiotics thanks to the lactic ferments added to it, like yogurts.” By regulating the intestinal flora, the probiotics in cheese will strengthen the body’s natural defenses and improve digestion. Do you have any idea what this cheese is called?
This is “cottage cheese”, a British cheese for spreading or cooking. This fresh cheese is made from curdled cow’s milk. Its slightly grainy texture and slightly acidic taste, neither salty nor sweet, allow it to be incorporated into various preparations.
Emeline Bacot recommends tasting cottage cheese “on bread alone or with fruit or vegetables, garnished with fresh herbs, in a gratin, in a preparation such as a pastry or as a replacement for another fresh cheese”. Some like it in the morning for breakfast on toast, others on their potatoes or sweet potatoes as a side dish, and still others as an afternoon snack with a little chives.
The only negative point of cottage cheese is: “It contains rennet, an ingredient that often comes from the stomachs of calves, which helps curdle milk. It is therefore not always vegetarian.” concludes the specialist.