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Dessert

Wine Cottage Cheese

A cheese made by curdling milk with sherry wine, draining whey, mixing in cream, and sweetening with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 curd

  1. Combine the milk and sherry wine in a porcelain saucepan and cover the saucepan.

  2. Place the saucepan in a warm area until the curd forms.

  3. Pour the curd into a linen cloth and hang the cloth to drain the whey.

Finish and serve

  1. Transfer the curd to a bowl.

  2. Mix in the thick cream using the back of a spoon until smooth, then stir in the sugar.

  3. Serve with sweetened cream.

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. Milk + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + winetop 19% of all pairs
    Smell alikemoderate
    Cooked together3,116 recipes

    Shared aroma: sotolon (fenugreek, curry).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sour milk
Its proteins coagulate with the acid, forming the curd that becomes the cheese.
Sherry wine
Its acidity helps the milk curdle and separate into curds and whey.
Thick sweet cream
Adds fat and richness, giving the curd a smoother, softer texture.
White granulated sugar
Adds sweetness to balance the tang of the sour milk and wine.

The step that matters

Mix in the thick cream until smooth. Working the drained curd with the back of a spoon breaks up lumps so the cream blends evenly. Over-handling or uneven mixing leaves a grainy texture.

“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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