Why is cottage cheese the only cheese defined by some relationship to a building?
Why is cottage cheese the only cheese defined by some relationship to a building?
Where is the cabin cheese? The fourth-floor-walkup cheese? Give me the fancy mansion cheese. Or skyscraper cheese, ooh la la.
Leave the bathhouse cheese alone, though
My dumbass brain just thought that's not true, there is "Hüttenkäse" in German... Which is cottage cheese. 🤦🏼♂️
There's another: Höhlenkäse (= Cave Cheese)
Isn't that cheddar? Or whatever the european continent version is? The name of the cheese changes depending on whether they cover the cheese with cheesecloth, burlap, plastic/wax, or bared before leaving it in a cave? https://culturecheesemag.com/recipes/diy/age-appropriate-make-cheese-cave/ or https://www.dailymail.co.uk/news/article-2337837/The-cheese-cave-Damp-conditions-Welsh-countryside-ideal-place-store-maturing-cheddars.html
If I remember correctly, most of the modern aging processes try to mimic natural caves, since we just don't have enough of the real thing to age all of our cheese.
What makes you think it's the building naming the cheese and not the cheese naming the building? Why can't we live in roqueforts, in masdaams, in cheddars?
I was going to joke that Id prefer to live in a Jarlsberg, but when looking up Jarlsberg to spell it correctly I discovered its named for Jarlsberg Manor, which is (and this is true) a building
The more you know
Roquefort-sur-Soulzon would have taken its name from a fortress, too, so that counts.
All cheese is made by bacteria who live there, so it's pretty much a building to them!
So I hereby define every cheese by relationship to a building.
(I'm fun at parties.)
So not even close to Cheddar? Why don't they call it Caputo instead.
I read some stuff and its not exactly clear why it's called that. it could possibly be how poor people living in the countryside would usually have access to fresh milk from having a cow, and the process to make cottage cheese is less refined, so a city dweller used to fancier cheese would consider the cheap cheese more befitting of someone who lives in a cottage
That doesn't make sense. Villagers know perfectly well how to make cheese and the cow is the most expensive part of the process. You add some acid to make the curd, add your starter culture from the sheep stomach, and have that rest for some time in a cool and dark space. After a while start salting it, if you have salt available.
I presume you can use a lot of brick cheese to make a cottage cheese
Better than head cheese. Ewww
I want condo cheese
Don't look up what that means in Nepali.
Queso Casita
...i was thinking bathtub cheese but that'll do...
Cottage cheese made in a cottage
Toe cheese ...
