Cottage cheese is a fermented milk product obtained by fermentation of milk. There are four categories of cottage cheese: fat-free, not fat, classic and fat. Cottage cheese is one of the richest sources of complete protein. Cottage cheese contains a large amount of calcium in an easily digestible form, as well as vitamins B1, B2, PP, C and others. The product promotes the formation of hemoglobin in the blood, improves the regenerative ability of the nervous system, strengthens bone and cartilage, is easily absorbed by the body. Cottage cheese is widely used in cooking. It is used to prepare casseroles, cheesecakes, added to salads and, of course, it is impossible to cook Easter from cottage cheese.