According to GOST RF, tvorog is divided based on physical and chemical indicators into the following categories: fat-free, low-fat, classic and fatty.

Cottage cheese is consumed to a small extent in Great Britain, North America, Japan and is almost completely absent in Southern Europe and other parts of the world.

The traditional way of making tvorog involves the use of fermented milk with the separation (squeezing) of liquid whey in free-hanging bags.

The finished tvorog has a dense texture, smooth edges on the break, the separated whey is transparent, slightly greenish in color.

At the final stage, the curd monolith is cut with strings into small pieces in order to increase the surface area and facilitate the outflow of whey.

[15] It has been experimentally established that several times less gastric juice, hydrochloric acid and enzymes are released on Творог than on fermented and whole milk.

In the central and northern regions of Russia, there is a custom to prepare a special dish of tvorog for Easter - Paskha, which is consecrated in the church.