Hello everyone,
I’m sure this has been covered before but I can’t find it !!
Where can I get cottage cheese and what is it called ?
Many thanks, Jacqueline
Super U - and it’s called Cottage Cheese 
(or if your prefer Fromage Frais Salé!)
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Ah, but we city-dwellers don’t have access to Super-U!
This is very unfair!
No excuse Simon ! 
https://www.amazon.fr/s?k=jockey+cottage+cheese&__mk_fr_FR=ÅMÅŽÕÑ&crid=2PCKCO1IIATU4&sprefix=jockey+co%2Caps%2C184&ref=nb_sb_ss_i_3_9
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For city dwellers try looking in Auchan, Leclerc, Carrefour, Monoprix, etc etc,I see it everywhere in & around Paris.
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Great………but unfortunately not in the wilds of the Auvergne !!!
Thank you everyone.
So order it online @Jacqueline_Ann_Edgin…
Oh well back to basics & kitchen then! Here’s a few ways. https://www.thehealthyhomeeconomist.com/traditional-probiotic-perfect-cottage-cheese/
https://www.thespruceeats.com/homemade-yogurt-cheese-recipe-4117851
https://myfoodstory.com/make-homemade-paneer-cottage-cheese-15-minutes/
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Any big supermarket I should think, it’s not as if Danone is a niche brand 
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Carrefour Market at Cusset near Vichy certainly used to have it. I haven’t specifically looked for it recently
I have never been able to find cottage cheese so gave up looking 
Thanks Simon for posting info 
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I use something called “faiselle” you can buy it in any supermarket, usually next to the cheeses or the yogurts. It comes in litre containers and it’s fresh cottage cheese in whey. I put it in a cheese cloth (or ham cloth) and hang it to drain overnight and it makes about 1/2 to 3/4 of a litre, depending on how well it’s drained. It makes an absolutely perfact base for cheesecake
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Yes faicelle is the nearest to cottage cheese does need well straining though
I’ve been known to use a clean pop sock 
I like that you told us it was clean. I never would have doubted you😁
OH did look aghast at my antics - so he obviously doubted me 
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Have you thought of buying Fromage blanc? Its a breakfast cheese for brioche but has thousands of other uses. can also be bought with varying degrees of fat content. If you can get your hands on the Limousin variety, thats the nicest tasting
Hi Chris and welcome to the forum.
Fromage blanc lends itself to almost any situation.
Mostly I use it as a delicious dessert either plain or with subtle additions:
sugar
seasoning (salt and pepper etc)
fruit (whatever)
alcohol (grand marnier is wickedly good)
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