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Dessert

Wine Cottage Cheese

A cheese made from wine whey curd, sweetened with cream and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Wine Cottage Cheese

Ingredients

Directions

Make the cottage cheese

  1. Put the curd into a porcelain bowl.

  2. Add the cream and rub together with the back of a spoon until smooth.

  3. Stir in the sugar until well combined.

Serve

  1. Serve with additional cream and sugar if desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Whey + creamtop 10% of all pairs
    Smell alikemoderate
    Cooked together36 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Whey + sugartop 10% of all pairs
    Smell alikemoderate
    Cooked together58 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + sherrytop 19% of all pairs
    Smell alikelow
    Cooked together2,038 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Wine + creamtop 19% of all pairs
    Smell alikelow
    Cooked together3,887 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Curd from wine whey
Forms the body of the dish, giving it a soft, crumbly texture.
Rich sweet cream
Adds moisture and a smooth, creamy texture to the curd.
White granulated sugar
Adds sweetness and balances the mild, tangy flavor of the curd.

The step that matters

Rubbing the curd and cream until smooth. Working the cream into the curd with the back of a spoon breaks up lumps and distributes moisture evenly. Skipping this leaves a grainy texture instead of a smooth, uniform one.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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