Originally Posted by
krispy84
I'm from the UK (not the Welsh valleys to be fair) and I've never heard of cottage cheese in lasagne before this thread. It's certainly not in any recipes I see here.
They are a strange lot in Wales though, so who knows
I'd assumed it was some weird family thing, but then happened to see a BBC Saturday Kitchen where a chef with a Welsh connection mentioned using cottage cheese.
Originally Posted by
stut
For the sake of clarity... "Cottage cheese" in the UK normally means large (i.e. lumpy) curd cheese (and hence low acid). "Curd cheese" comes in various forms, including ricotta (although this is strictly a "whey cheese"), mostly in Northern England, and tends to be small curd (so a smooth consistency) with an acidic tang. German-style Quark is also becoming more popular over here.
Thanks stut, I should have made that point myself. UK Cottage cheese is pretty different to anything I've encountered in Italy.
Originally Posted by
stut
(If you've never had a Yorkshire curd tart, made from small curd cheese, with lemon curd, currants and spices, then I urge you to try one if you happen upon it, it's a delicious thing!)
Goodness me, I'd forgotten all about Yorkshire curd tarts, despite being a born-and-bred Yorkshireman. I wonder if I can source one in New York or if I'm going to have to look for a recipe.