The history of cottage cheese is a bit of a mystery. At some point it crossed the Atlantic to the United States and became hugely popular; whereas over here it faded into obscurity. So popular was it with the Americans that it was even supplied to the US Navy during WWII. And it was in 1944 that Lt. Joseph Dickinson RNVR whilst serving in the British Pacific Fleet first came across it.
The second contact came in 1964 during a trip to the USA to look at modern farming techniques. From such chance encounters emerged the idea to try making cottage cheese on a commercial scale back in its country of origin. It took another ten years before the first pots appeared. Using a vat the size of a bath-tub wooden hay rakes as stirrers and literally hand-packed it was a labour of love. Ingredients: Cottage Cheese (Milk)
Organic Double Gloucester is a smooth and creamy textured cheese light orange in colour with a mellow flavour. It’s carefully matured for three to four months. Ingredients: Organic cows Milk* salt colour:annatto vegetarian rennet starter culture
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