Cortland was developed in 1898 at the Cornell Experimental Station in Geneva, Cortland County, New York (U.S.A.). The parentage is McIntosh crossed with Ben Davis. Pips were planted in 1899 and it was introduced as a commercial apple in 1915. As with all McIntosh varieties, Cortland is at its best when eaten soon after being picked. The sweet flavor fades quickly, as does the crispness. An interesting characteristic of Cortland is that the flesh does not go brown very rapidly after being cut.