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Q: Nancy's Cottage Cheese tastes tart in comparison to other brands of cottage cheese - why is that?

 

Nancy's lowfat cottage cheese has a fully cultured old-fashioned flavor. We set our cottage cheese with four strains of lactic cultures, the same ones used for sour cream, instead of coagulants like rennet. We allow them to grow slowly to maximize the flavor and increase its digestibility. We use probiotic cultures in our cottage cheese for additional health benefits. The cultures pre-digest lactose or milk sugar, and lactic acid is a by-product of this growth of cultures. The result is Nancy's "tart and tangy" flavor with an abundance of live cultures. Need to sweeten it up? Fresh fruit usually does the trick!