Next to the McIntosh, this might one of the most common apples in America. Not surprisingly, the Cortland is a McIntosh cultivar. It was crossed with a Ben Davis at the New York State Agricultural Experimental Station in Geneva, New York in 1898. The name was taken from the nearby county of Cortland. The flesh is very white with a firm, crisp texture. The flavor is pleasantly tart, which makes it excellent for eating or cooking. Click on the image for a larger view.