Nancys 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 tangy sour-cream-like flavor and increase it’s digestibility. We use probiotic cultures in the dressing for additional health benefits.
