The French classify cottage cheese under the heading of "Fromage Frais" and across the Channel, the idea of adding sugar, honey, jam or fruit is an age-old tradition. Moving the flavour profile of cottage cheese from sour in the direction of sweet by adding pineapple works in just the same way. The pineapple has to be heated first to decativate the natural enzymes which would otherwise break down the proteins. It is these enzymes that explain the use of fresh pineapple juice in marinades to tenderise meat.
Available in the following pot sizes:
|Typical values per 100g |
|of which sugars||5.1g |
|of which saturates||3.9g |