{"id":30874,"date":"2017-06-23T12:06:52","date_gmt":"2017-06-23T16:06:52","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=30874"},"modified":"2019-06-25T10:03:18","modified_gmt":"2019-06-25T14:03:18","slug":"can-cottage-cheese-cool","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/can-cottage-cheese-cool\/","title":{"rendered":"Can Cottage Cheese Be Cool?"},"content":{"rendered":"

Without question, these clumpy curds often stir up rather raw, passionate, and extreme feelings of love or hate. But cottage cheese has been going through a makeover of sorts lately, with new companies trying to make it\u2014dare we say it?\u2014sexy. <\/em><\/p>\n

A recent Fast Company<\/em> article<\/a> highlights several cottage cheese brands that aim to disrupt the US dairy industry. From their sleek, attractive packaging, to their enticing flavor combinations, these products fit right in alongside their trendier cousins, the beloved Greek yogurts and Icelandic skyrs.<\/p>\n

Your eyes aren’t playing tricks if you’ve seen cottage cheese claiming more shelf space in the dairy section. Ohio’s SmithFoods introduced Artisa<\/a>‘s diverse line of flavored cottage cheese\u2014widely available in the Midwest\u2014in 2015. Los Angeles-based Good Culture<\/a> started selling their goods nationally in January 2016. Israeli company Tnuva launched Muuna<\/a> in the US that summer. They all offer convenient single-serve products in sweet and savory flavors such as mango, kalamata olive, and black bean and corn salsa.<\/p>\n