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Cottage Cheese, or Smearcase

Cottage Cheese, or Smearcase
By Debbie Milroy on Thursday, August 29, 2013 at 6:40pm

The best plan of making this dish is to set the pan of clabber on a hot stove, or in a pot of water that is boiling over the fire. When the whey has risen sufficiently, pour it through a colander, and put the curd or cheese away in a cold place, and just before going to table, season it with salt and pepper to your taste and pour some sweet cream over it.”

In the Netherlands-Dutch version ‘Smeerkaas’, the manufacturing process perfected in the late 19thC as a method for using up misshapen hard cheeses, the ground up cheese is also mixed with emulsifying milk powder and butter fats (and a chemical or two), which echoes the same principle, differently executed.

Variant readings from the same period with the passing of the years, then also begin to add finely chopped chives, basil, etc, using the smearcase as the carrier for more sophisticated flavors.

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