Litopoulou-Tzanetaki, E. (2007). “Soft-ripened and fresh cheeses: Feta, Quark, Halloumi and related varieties”. Improving the Flavour of Cheese. Woodhead Publishing Series in Food Science, Technology and Nutrition. pp. 474–493. doi:10.1533/9781845693053.4.474. ISBN9781845690076
“Let's Explore the History of Cheese”. gourmetcheesedetective.com. 2020年4月14日閲覧。 “These very early cheeses would have tasted slightly sour, salty, somewhat similar in texture to feta or cottage cheese.”
“Pregnancy nutrition: Foods to avoid during pregnancy” (英語). Mayo Clinic (2019年12月31日). 2020年4月14日閲覧。 “Many low-fat dairy products — such as skim milk, mozzarella cheese and cottage cheese — can be a healthy part of your diet. Anything containing unpasteurized milk, however, is a no-no.”
“Foods to avoid in pregnancy” (英語). National Health Service (2020年2月12日). 2020年4月14日閲覧。 “Other than mould-ripened soft cheeses, all other soft types of cheese are OK to eat, provided they're made from pasteurised milk. These include: cottage cheese”
