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dimanche 1 février 2009

Cottage cheese

I still do not get what the deal with cottage cheese is. People seem to praise it for its comparatively low-fat content and a good substitute for the evil decadent hence rich hence good cheeses such as cream cheese, double cream cheese. It is supposedly reeked with health benefits. I on the other hand find it bland and as tasty as chalk. I have used it a few times in 'Gratins' once in gratin Dauphinois and another time in a pasta bake or pâtes gratiné with near-disastrous results.

Chalk it up to another overrated food. I would rather deprive myself of dairy products altogether than to endure eating chalky and bland cheese with no character whatsoever. Call me finicky but I give cottage cheese thumbs down, it's better left alone.


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