Cottage cheese often found added to salads has a soft texture making it an ideal flavor additive. It is primarily made using milk from cows and goats. Lactic acid is mixed with enzymes and water to make fresh cottage cheese. Once characteristic that makes it unique is its high water content.

Cottage cheese goes good with pasta. It is also used in making cakes and other sweets. However, deserts (even those made using cottage cheese) often become the cause of excess calorie intake.

Leftover cottage cheese is best preserved in the refrigerator covered with plastic food wrap. Note that freezing cottage cheese coincidentally has the effect of taking away its flavor.

Uncured natural cheese can be potential poisonous. Pregnant women should be careful when eating cottage cheese. This can be avoided simply by heating before eating getting rid of potentially harmful bacteria.