Areesh and cottage cheese are two fresh, white cheeses popular in Egyptian and Western cuisines respectively.
While they share some similarities, there are also key differences that set them apart.
Origins and History
Areesh is a traditional Egyptian cheese that dates back thousands of years. Evidence suggests Egyptians were making cheese as early as 3000 BCE during the First Dynasty. Areesh is made by slowly heating yogurt until the curds separate from the whey. The curds are then drained in cheesecloth, resulting in a fresh, soft cheese.
Cottage cheese originated in America in the early 1800s. Rather than being made from yogurt, cottage cheese is produced from cow's milk that is curdled and drained. The origins can be traced back to Dutch settlers who brought cheesemaking traditions to America. Cottage cheese was initially a byproduct of cheddar cheese production.
While areesh has ancient origins in Egypt, cottage cheese is a relatively newer cheese that was invented in America. Both cheeses are produced by separating curds from whey.
Ingredients
The main ingredients in areesh cheese are yogurt, salt, and cream. Traditionally, it's made by simmering plain yogurt until it curdles. The curds are strained through a cheesecloth to remove excess whey, resulting in a creamy, spreadable cheese. Some modern recipes use rennet to aid curdling. Areesh can be eaten fresh or pickled for a tangy flavor.
Cottage cheese is made from pasteurized cow's milk. Rennet is added to coagulate the milk which separates it into curds and whey. The curds are washed and drained to remove whey, producing the final cheese. Cottage cheese curds are sometimes creamed by mixing in a dairy cream dressing to make creamed cottage cheese.
The key difference is areesh uses yogurt as the starting ingredient while cottage cheese uses cow's milk. Cottage cheese relies more heavily on rennet for curdling. Both can have cream added but it's more common with cottage cheese.
Nutrition
Areesh and cottage cheese are both packed with nutrients but their profiles differ somewhat.
A 100 gram serving of areesh contains about:
- 98 calories
- 11g protein
- 4g fat
- 3g carbs
- High amounts of phosphorus, sodium, vitamin B12, riboflavin
A 100 gram serving of cottage cheese provides:
- 98 calories
- 11g protein
- 4g fat
- 3g carbs
- High amounts of calcium, selenium, sodium, vitamin B12
Some key nutritional differences:
- Cottage cheese has more calcium and is an excellent source, providing 28% DV per serving. Calcium is vital for bone health. Areesh has less at 11% DV.
- Areesh provides 59% DV of vitamin B12 compared to 43% in cottage cheese. Vitamin B12 supports nerve function.
- Cottage cheese has higher sodium content. Too much sodium can negatively impact heart health.
- Areesh contains more riboflavin than cottage cheese. Riboflavin helps convert food into energy.
Overall both cheeses provide protein, vitamins, and minerals. Those limiting sodium or calories may favor areesh. Cottage cheese offers more calcium.
Key Takeaway: While the two cheeses are nutritionally similar, areesh has more riboflavin while cottage cheese is higher in calcium and selenium. Both offer a good source of protein.
Taste and Texture
The tastes and textures of areesh and cottage cheese differ considerably:
- Areesh has a fresh, mild, and creamy taste. The flavor is mellow with a subtle sweetness and tang. It tastes similar to ricotta cheese.
- Cottage cheese has a more acidic, tangy flavor. It can range from mild to pronounced sourness depending on type. The curds give it a grainy, clumpy texture.
- Areesh has a uniformly smooth and silky texture. It spreads easily due to the lack of noticeable curds.
- The curds in cottage cheese provide a chunkier consistency with a visible graininess. The curds are distinct and "squeaky" when bitten into.
- Salt content affects overall flavor. Areesh tends to be lightly salted allowing its mild taste to come through. Cottage cheese can be saltier depending on variety.
- Additions like fruit or herbs will also influence taste. Savory and sweet flavors complement both cheeses.
Areesh offers a mildly sweet, creamy taste and ultra-smooth texture. Cottage cheese has pronounced sourness with a curdy, chunky mouthfeel.
Uses in Cooking
Areesh and cottage cheese can be used in sweet and savory dishes:
- Areesh is often enjoyed by itself or paired with honey or fruit. Its smoothness makes it ideal for dips, spreads, and desserts.
- The curds and acidic taste of cottage cheese make it preferable in recipes like lasagna, pancakes, or cheesecake. It holds up well when baked.
- Areesh works nicely as a lower-calorie substitute for ricotta. It can be used in dishes like manicotti or ravioli fillings.
- The mildness of areesh shines through when added to salads, toast toppings, yogurt bowls, and fresh fruit.
- Cottage cheese is commonly combined with fruit, nuts, granola, and spices for a quick snack. The chunks add texture.
- Both can be blended into dips, used as sandwich spreads, or whisked into smoothies.
In cooking applications, areesh's delicacy pairs well with subtle flavors while cottage cheese stands up to bold additions. Their textures lend to different uses.
Availability
Areesh availability is somewhat limited outside the Middle East:
- It can be found in specialty Middle Eastern grocers or cheese shops in areas with large Egyptian populations.
- Some companies sell areesh internationally online but it is not widely distributed.
- Homemade areesh is simple to make by straining yogurt. This allows enjoying fresh areesh anywhere.
Cottage cheese is far more commercially produced and available:
- Mainstream grocery stores routinely stock multiple cottage cheese varieties. It's readily available.
- Lowfat and nonfat kinds are common to support healthy eating. Flavored, creamy, and large or small curd cottage cheese offer options.
- Cottage cheese is easy to locate across the United States, Canada, Europe, and other regions that produce it.
For most people outside Egypt, cottage cheese will be significantly easier to find locally than areesh cheese. But homemade areesh can fill the gap.
Areesh vs Cottage Cheese: Key Differences
- Areesh has a mild, lightly sweet flavor and ultra-smooth, creamy texture. Cottage cheese is more sour and chunky.
- Areesh originates from ancient Egyptian yogurt-based traditions. Cottage cheese was invented in America using cow's milk.
- Nutritionally, cottage cheese has more calcium while areesh contains more riboflavin and less sodium.
- Areesh can be hard to find outside the Middle East unlike widely available cottage cheese.
- In cooking, areesh pairs well with delicate flavors and adds richness without curds. Cottage cheese holds up to bold tastes and adds texture.
Key Takeaway: While fresh cheeses with some similarities, areesh and cottage cheese differ in taste, texture, origins, and availability.
FAQs
How well does areesh cheese melt?
Because of its high moisture content, areesh does not melt well when heated. It tends to become watery and separates rather than forming a smooth, melted consistency. For recipes needing melted cheese, a firmer cheese like cheddar would work better.
Can you make your own areesh cheese?
It's fairly simple to make homemade areesh cheese by straining yogurt. Slowly heat plain yogurt while gently stirring until it curdles. Drain the yogurt in a cheesecloth-lined colander or sieve. Refrigerate the strained yogurt cheese in the cheesecloth until it reaches the desired thickness.
Can you freeze areesh cheese?
Freezing changes the texture of fresh areesh cheese. It tends to become more grainy and watery after thawing. For best quality, it's recommended to consume areesh within 5-7 days and avoid freezing it.
Is areesh cheese healthy?
In moderation, areesh can be part of a healthy diet. It provides protein, vitamins and minerals like riboflavin and phosphorus. Areesh is lower in sodium and calories than many cheeses. Consuming low-sodium varieties is best, especially for those limiting salt intake.
What's the difference between cottage cheese and ricotta?
While similar fresh cheeses, ricotta has a creamier texture and richer, sweeter flavor than cottage cheese. Ricotta is made by heating whey while cottage cheese uses curdled milk. Cottage cheese has a distinct chunky, curd-like consistency unlike smooth ricotta.
Conclusion
Areesh and cottage cheese are two fresh, white cheeses that share similarities but have distinct differences that set them apart.
Areesh offers a mildly sweet taste and ultra-smooth texture stemming from its yogurt-based Egyptian origins.
Cottage cheese is more sour and grainy in curd form, invented from cow's milk in America.
While both deliver nutritional benefits, cottage cheese provides more calcium as areesh is higher in riboflavin and lower in sodium.