Loiseau Posted July 27, 2015 Share Posted July 27, 2015 I am just embarking on what sounds a lovely recipe for spinach and red pepper terrine, which requires cottage cheese. What should I get in France for this?Angela Link to comment Share on other sites More sharing options...
nomoss Posted July 27, 2015 Share Posted July 27, 2015 Philadelphia[:)] Link to comment Share on other sites More sharing options...
suein56 Posted July 27, 2015 Share Posted July 27, 2015 [quote user="Loiseau"]I am just embarking on what sounds a lovely recipe for spinach and red pepper terrine, which requires cottage cheese. What should I get in France for this? [/quote]Errr ... Cottage Cheese - I kid you not - from Lidl. Unless they have suddenly stopped doing this ... which they can do, very quickly, when you are not looking.Must add that I haven't bought any this year, yet, as the Breton weather has been at its variable best ever since we had 10 days of early and hot summer in late April. Albeit the calendar says we are speedily reaching the end of July I am writing this wearing long trousers and a fleece !!If Lidl should fail you then try Casino as they seem to be the most UK orientated of all the supermarkets we have hereabouts.Sue Link to comment Share on other sites More sharing options...
Chancer Posted July 27, 2015 Share Posted July 27, 2015 Faisselle is the closest that I have seen and I think would taste identical in your recipé, Philadelphia is nothing like cottage cheese but if its what you want then St Moret or one of the Lidl/Aldi lookalikes is the same.I have never found cottage cheese in the Lidl's in this area but I think others have found it elsewhere. Link to comment Share on other sites More sharing options...
mogs Posted July 27, 2015 Share Posted July 27, 2015 I've never seen cottage cheese in our Lidl's ever, nor anywhere in our supermarkets. Would be very interested to know where you can buy and what it's called. Link to comment Share on other sites More sharing options...
mint Posted July 27, 2015 Share Posted July 27, 2015 I do not "get" this quest for cottage cheese which appears on the forum at intervals?It tastes of.......... well, not very much..........certainly not cheese.Ricotta, OTOH, makes a nice dip for crudités mixed with hot sweet chilli but I guess you wouldn't serve it to French guests because they are unpredictable around anything too spicy. Link to comment Share on other sites More sharing options...
Loiseau Posted July 27, 2015 Author Share Posted July 27, 2015 I know it tastes of NOTHING, mint, but that's what the recipe asks for so I thought I should make the effort - for the first time at least!Thanks for the Lidl suggestion, folks. We have one nearby, so I'll give it a try.Otherwise, I guess faisselle might be a boring enough substitute?Angela Link to comment Share on other sites More sharing options...
idun Posted July 28, 2015 Share Posted July 28, 2015 Well as ever, I would have dug up a recipe for it and made it, because I don't think that they sell it in France.Here are some recipes, and I would have used the method using lemon, because that is how I make curds.Never really used cottage cheese and so never had the need to make it, but I LOVE Yorkshire Curd Tart, and so would make curd for that.So, I reckon that I would make it, or drain ricotta in a tea towel for a day and chop it up. I imagine that the recipe requires a cheese with a bit of 'texture'. Link to comment Share on other sites More sharing options...
pomme Posted July 28, 2015 Share Posted July 28, 2015 If you search for "terrine épinard" you will find most recipes use ricotta (and a few use crème fraîche). Link to comment Share on other sites More sharing options...
idun Posted July 28, 2015 Share Posted July 28, 2015 In fact I would say more than texture, but firm texture.And with ricotta I would drain it again for such a recipe. Within 24 hours quite a lot more liquid would come out of it. Link to comment Share on other sites More sharing options...
Loiseau Posted July 28, 2015 Author Share Posted July 28, 2015 Thanks, folks!I was out a-shopping when the last two came in, but found some faisselle so am hoping to go with that. (Lidl did indeed have a b-I-g choice of cheese, but not the one I wanted.I had found a v simple recipe online for making cottage cheese, to fall back on.Angela Link to comment Share on other sites More sharing options...
Judith Posted July 28, 2015 Share Posted July 28, 2015 Since there is very little taste to cottage cheese (LOL!) why not try creme fraiche ... possibly a similar texture and better taste ... and always (?) available in France! Link to comment Share on other sites More sharing options...
idun Posted July 28, 2015 Share Posted July 28, 2015 Creme fraiche is basically fresh cream which is sort of lightly fermented to give that 'sour' taste, but basically in texture, I would say the same. And nothing like curds.IF I was using faisselle, I would leave it in a clean tea towel which is in a seive over a bowl, which I would keep emptying for at least two days. The same for maybe only a day, if I were using riccotta. Link to comment Share on other sites More sharing options...
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