Cottage cheese Cottage cheese Cottage cheese is a fresh cheese curd product with a mild flavor. The first known use of the term "cottage cheese" dates back to 1831. It is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter. The ancient Mesopotamians made a type of salty, sour cheese very similar to cottage cheese that dates back to at least 3000 B.C. A common legend is that it was invented when a desert traveler filled his sheep stomach saddle bags with milk prior to beginning his journey. Cottage cheese
Stilton cheese stocked a generic "British Blue cheese". Other makers have adopted their own names and styles. Other examples of blue cheeses include Gorgonzola cheese of Italy, which is made from cows' milk; and the French cheeses Fourme d'Ambert from Auvergne and made with cows' milk and Roquefort, which is made with ewes' milk. Blue Stilton is often eaten with celery or pears. It is also commonly added as a flavouring to vegetable soup, most notably to cream of celery or broccoli. Alternatively it is eaten with various crackers, biscuits and bread. It can also be used to make a blue cheese