Why Doesn’t Cottage Cheese Melt Like Other Cheeses?

There are several reasons why cottage cheese doesn’t melt like other cheeses. Understanding these factors can help you use cottage cheese more effectively in cooking:

• Curd structure: Cottage cheese is made from curds, which are solid and don’t break down easily when exposed to heat. This differs from melting cheeses like cheddar or mozzarella, which have a smoother structure that liquefies when heated.
• Low fat content: Cheeses that melt smoothly typically have higher fat content. Cottage cheese is relatively low in fat, which contributes to its inability to melt in the same way. Higher-fat cheeses like brie or gruyère melt into a liquid state because the fat content helps the cheese break down under heat.
• High moisture level: Cottage cheese has a significant amount of moisture, which prevents it from fully melting. Instead, it softens and becomes creamy, but the curds remain visible and intact.