No, you cannot age cottage cheese in the way you would age hard cheeses like cheddar or parmesan.
The Nature of Cottage Cheese
Cottage cheese is a fresh cheese, meaning it's not meant to be aged or ripened. Unlike hard cheeses, it's not pressed or allowed to mature over time. It is made from curds of pasteurized cow’s milk that are mixed with a dressing, usually cream.
What Happens to Cottage Cheese Over Time?
While you can't age cottage cheese to enhance its flavor or texture, it does undergo changes as it sits. According to reference material provided, as cottage cheese ages, or is exposed to warm temperatures, the following happens:
- Curds Separate: The curds tend to separate from the whey (the watery part of milk).
- Soupy Appearance: This separation results in a soupy appearance.
- Whey Accumulation: The whey, which is the leftover water in milk and a byproduct of the cheese-making process, becomes more noticeable, often floating on the top. This is the same whey seen in yogurt.
Why It Can't Be Aged Like Hard Cheese
The process of aging cheese involves specific enzymatic reactions and microbial activity that develops unique flavors and textures. Cottage cheese is made differently, and these processes are not part of its creation or intended to happen. The goal with cottage cheese is to maintain its fresh, mild, and slightly tangy character.
Storage and Shelf Life
Because it's a fresh cheese, cottage cheese has a relatively short shelf life. Proper storage in the refrigerator is important to prevent spoilage.
- Refrigerate promptly: After opening, always refrigerate cottage cheese.
- Consume by date: Pay attention to the expiration date printed on the container.
- Avoid temperature abuse: Keeping it at the appropriate low temperature helps preserve its quality.
- Discard if sour or off-smelling: If cottage cheese develops a sour odor or an off-putting taste, it is best to throw it away.
Key Takeaway
Cottage cheese is a fresh cheese meant to be consumed within its recommended shelf life. While it does change over time, that change involves the separation of curds and whey, not the development of flavor.
