In more recent history, cottage cheese (and cheese in general) became an easy solution to stretch the shelf life of milk that’s on its way out, before refrigeration was even invented. After years of cheesemaking, the cottage cheese we see on shelves today was born, using naturally occurring bacterias instead of rennin.

blue and white volkswagen beetle parked near white concrete building during daytimePhoto by Florian Wehde on Unsplash

In more recent history, cottage cheese (and cheese in general) became an easy solution to stretch the shelf life of milk that’s on its way out, before refrigeration was even invented. After years of cheesemaking, the cottage cheese we see on shelves today was born, using naturally occurring bacterias instead of rennin.

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In more recent history, cottage cheese (and cheese in general) became an easy solution to stretch the shelf life of milk that’s on its way out, before refrigeration was even invented. After years of cheesemaking, the cottage cheese we see on shelves today was born, using naturally occurring bacterias instead of rennin.

smiling girl in pink and white stripe shirtPhoto by Freddy Mishiki on Unsplash

In more recent history, cottage cheese (and cheese in general) became an easy solution to stretch the shelf life of milk that’s on its way out, before refrigeration was even invented. After years of cheesemaking, the cottage cheese we see on shelves today was born, using naturally occurring bacterias instead of rennin.

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