{"id":36737,"date":"2019-05-20T11:59:53","date_gmt":"2019-05-20T15:59:53","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=36737"},"modified":"2021-08-24T14:58:06","modified_gmt":"2021-08-24T18:58:06","slug":"cottage-cheese-is-making-a-comeback","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/cottage-cheese-is-making-a-comeback\/","title":{"rendered":"Cottage Cheese is Making a Comeback"},"content":{"rendered":"

I<\/span>t\u2019s 2019: <\/span>Are you <\/span>itching<\/span> for a makeover? <\/span>Yearning to reinvent yourself? <\/span>If so, perhaps your new fashion icon should be cottage cheese.<\/span> <\/span>To see what we mean, b<\/span>rowse the website of <\/span>Muuna<\/span>, a <\/span>recently<\/span> <\/span>launched <\/span>cottage cheese <\/span>brand. Between splashes of bright color and snapshots of <\/span>laughing <\/span>millennials<\/span>, <\/span>you\u2019ll find a video of a<\/span> <\/span>young <\/span>woman<\/span> <\/span>in pink workout garb. As blurry background figures pedal stationary bikes, she pops a spoonful of cottage cheese into her mouth. Her face transforms: <\/span>S<\/span>kepticism gives way to surprised satisfaction.\u202fThe tagline is \u201c<\/span>Bye<\/span> <\/span>Bye<\/span>,<\/span> B<\/span>oring.\u201d<\/span> It\u2019s labeled gluten-free<\/span>.<\/span> There\u2019s even a limited<\/span> <\/span>edition <\/span>p<\/span>umpkin <\/span>s<\/span>pice <\/span>flavor. <\/span> <\/span><\/p>\n

\u201cWe\u2019re here to disrupt cottage cheese,\u201d says Gerard Meyer, <\/span>Muuna\u2019s<\/span> CEO. <\/span>Indeed, the <\/span>vibrant world<\/span> <\/span>Muuna<\/span> depicts<\/span>,<\/span> in which<\/span> <\/span>beautiful people<\/span> gather to giggle around cottage cheese cups<\/span>, <\/span>seems a bit like an alien dimension\u2014especially for those of us who grew up shunning the snack. \u201cWe\u2019re doing something that\u2019s never been done<\/span> in cottage cheese,\u201d <\/span>Meyer adds. \u201cHow revolutionary, to actually show people <\/span>enjoying<\/span><\/i> <\/span><\/i>it?\u201d <\/span> <\/span><\/p>\n

Country Shacks and Jell-O Salads\u202f<\/span><\/b> <\/span><\/h3>\n

At its essence<\/span>, cottage cheese <\/span>is old-fashioned<\/span>.<\/span> Quite literally:<\/span> It dates <\/span>back eons<\/span>. S<\/span>ome of the earliest chee<\/span>ses ever made were likely <\/span>similar<\/span>.<\/span> <\/span>That\u2019s because the traditional recipe is simple. F<\/span>resh <\/span>milk<\/span> is left<\/span> <\/span>to naturally <\/span>separate, a<\/span> fatty layer of cream floating to the top. The cream is skimmed off and the remaining <\/span>lowfat<\/span> milk is left to ferment, or \u201cclabber,\u201d <\/span>its <\/span>native bacteria<\/span> <\/span>producing acids that cause it <\/span>to<\/span> curdle<\/span>.<\/span> The curd <\/span>is<\/span> <\/span>cut<\/span>,<\/span> <\/span>gently heated, <\/span>and mixed. <\/span>Whey is removed and the curds are rinsed <\/span>in<\/span> cold water<\/span>, helping them <\/span>firm up<\/span> before <\/span>they\u2019re drained<\/span>. <\/span>Until this point, the process is<\/span> <\/span>pretty<\/span> similar to making a rustic <\/span>wheel of<\/span> c<\/span>heese\u2014but instead of being formed and pressed, the mass of curds is crumbled and mixed<\/span>, or \u201cdressed,\u201d<\/span> with <\/span>cream. <\/span> <\/span><\/p>\n

\"\"

Dairypure Cottage Cheese<\/p><\/div>\n

\u201cIt\u2019s a farmhouse style,\u201d says Sue Conley<\/a>,<\/span> co-founder of <\/span>Califor<\/span>nia-<\/span>based Cowgirl Creamery<\/a>. \u201cIn the early days<\/span>,<\/span> <\/span>family farms<\/span> would skim off the cream to make butter, and it was <\/span>a way for them <\/span>to use the nonfat milk by making a simple cheese.\u201d Several variations <\/span>harken<\/span> back to the <\/span>Old World, but the first <\/span>stateside <\/span>reference to \u201ccottage<\/span>\u201d <\/span>cheese dates<\/span> to<\/span> an<\/span> 1831 article titled \u201cCountry Lodgings\u201d in <\/span>Godey\u2019s Lady\u2019s Book<\/span><\/i> magazine<\/span>. Visiting<\/span> rural<\/span> homes, writer Miss Leslie <\/span>critiqued<\/span> <\/span>\u201cnot inviting\u201d <\/span>spreads<\/span> observed<\/span> during<\/span> teatime: \u201cpaltry cakes,\u201d \u201cdried beef,\u201d and \u201ccottage cheese.\u201d <\/span>Its name is thought to reference its<\/span> origin: cottages in the countryside.<\/span> <\/span><\/p>\n

The<\/span> provincial cheese stayed <\/span>out of<\/span> the <\/span>spotlight until the <\/span>wartime years of the 20<\/span>th<\/span> century, when consuming the creamy curds<\/span> went<\/span> from <\/span>rural<\/span> habit to patriotic duty. <\/span>During World War I food shortages,<\/span> cottage cheese was promoted as a protein s<\/span>ource<\/span>. \u201cEat more cottage cheese; you\u2019ll need less meat,\u201d<\/span> urge<\/span>d<\/span> a <\/span>wartime <\/span>USDA poster<\/span>. <\/span>The sentiment returned d<\/span>uring <\/span>the second World War, during which<\/span> sales of <\/span>the<\/span> cheese increased five-fold<\/span>.<\/span> <\/span><\/p>\n

A post-<\/span>war<\/span> explosion in population<\/span>\u2014<\/span>and dairy demand<\/span>\u2014<\/span>deepened the need for a reliable protein source that was cheap to produce<\/span>, <\/span>and industry giants responded accordingly. <\/span>To avoid the tediously <\/span>slow<\/span> clabbering <\/span>process<\/span>, <\/span>they started taking <\/span>short<\/span>cuts<\/span>,<\/span> add<\/span>ing<\/span> rennet<\/span> to coagulate milk <\/span>faster<\/span>, and heat<\/span>ing<\/span> <\/span>the cu<\/span>rds to a higher temperature<\/span>.<\/span> <\/span>T<\/span>his rendered them tougher, <\/span>while eliminating the complex flavors <\/span>created during<\/span> <\/span>slow <\/span>fermentation. <\/span>Nonetheless, the <\/span>chewy cheese became <\/span>a household staple, central to the iconic Jell-O salad<\/a>: a mixture of the namesake gelatin (usually <\/span>lime),<\/span> cottage cheese, mayonnaise, and canned pineapple formed in a <\/span>Bundt <\/span>pan.<\/span> <\/span><\/p>\n

\"Cottage<\/p>\n

Sans<\/span> <\/span>the <\/span>flavor<\/span> and texture<\/span> that once<\/span> made it so delicious<\/span>, cottage cheese <\/span>had one <\/span>lingering <\/span>point of appeal<\/span>:<\/span> <\/span>Since the<\/span> curds wer<\/span>e traditionally made with <\/span>lowfat<\/span> or nonfat milk, <\/span>the cheese\u2019s <\/span>fat<\/span> content <\/span>could be<\/span> easily <\/span>modified by <\/span>altering the dressing. <\/span>F<\/span>atty cream <\/span>traditionally<\/span> used to dress curds could be swapped out for milk thickened with cornstarch and, later, gums and stabilizers. <\/span>And so cottage cheese became <\/span>a weight<\/span>–<\/span>loss food. <\/span>The <\/span>l<\/span>umpy white <\/span>substance<\/span> alongside a lean hambur<\/span>ger patty, a sad lettuce leaf,<\/span> <\/span>a pale <\/span>tomato<\/span>, and<\/span> slimy canned peaches: <\/span>T<\/span>his <\/span>was <\/span>a<\/span> <\/span>classic 1970s diet plate. Some even <\/span>went so far as to<\/span> follow<\/span> the \u201ccottage cheese diet<\/span>,<\/span>\u201d<\/span> <\/span>a fad regime <\/span>mandating cottage cheese\u2014yes, exclusively cottage cheese\u2014for three meals a <\/span>day. <\/span> <\/span> <\/span><\/p>\n

Yet a<\/span>fter peaking <\/span>at more than five pounds per capita <\/span>in 1972, annual consumption<\/span> of cottage cheese<\/span> plummeted to about<\/span> two<\/span>–<\/span>and<\/span>–<\/span>a<\/span>–<\/span>half<\/span>–<\/span>pounds in 1996,<\/span> with a slight decline each year since. <\/span>So w<\/span>hat happened? <\/span>The short answer<\/span>, says Meyer, is<\/span> <\/span>nothing. <\/span>\u201cThe category has been comatose<\/span>; it\u2019s <\/span>been<\/span> <\/span>frozen in time for 40 years.<\/span>\u201d <\/span>The cheese<\/span> remained a staple side hustle for large dairy companies, made with <\/span>surplus<\/span> <\/span>milk and sold in large tubs<\/span>. B<\/span>ut as <\/span>lowfat<\/span> fads faded, nobody <\/span>gave<\/span> thought to a rebrand\u2014cottage cheese was relegated to <\/span>T<\/span>echnicolor <\/span>memory, <\/span>fore<\/span>ver linked with <\/span>Jell-O and <\/span>B<\/span>undt <\/span>pans in our collective <\/span>conscience. <\/span> <\/span><\/p>\n

Cool<\/span><\/b>er<\/span><\/b> Cultures<\/span><\/b> <\/span><\/h3>\n

To understand the scale of stagnancy, <\/span>just <\/span>look at a<\/span> similar product <\/span>that embarked on a<\/span> starkly different trajectory. <\/span>Back in the 1970s, yogurt<\/span> was marketed <\/span>in a similar way to<\/span> cottage cheese<\/span>:<\/span> large tubs, plain flavor, <\/span>bland branding. <\/span>But <\/span>since then,<\/span> new yogurt brands <\/span>have <\/span>pop<\/span>ped up<\/span>, <\/span>introducing <\/span>innovations<\/span> like<\/span> single-serve packaging<\/span>, flavor blends, and <\/span>fruit on the bottom.<\/span> <\/span> <\/span><\/p>\n

\"\"

Green Valley Creamery Organic Cottage Cheese<\/p><\/div>\n

Yogurt <\/span>makers<\/span> <\/span>began <\/span>offering<\/span> convenience and choice. All members of the household could eat different flavors, and kids could carry it in a lunchbox. \u201cAs a kid, you couldn\u2019t have paid me to eat plain yogurt,\u201d Meyer says. \u201cBut if you put blueberries, sugar, and all that in it, I ate it.\u201d<\/span> Today 90 percent<\/span> of yogur<\/span>t is sold in single-serve size<\/span>, he adds;<\/span> by contrast, 90 percent of cottage cheese is<\/span> still<\/span> sold in<\/span> big <\/span>tubs.  <\/span> <\/span><\/p>\n

Y<\/span>ogurt companies <\/span>also <\/span>focused on <\/span>nutrition, but unlike cottage cheese makers, they evolved their message in tandem with prevailing health trends.<\/span> <\/span>A<\/span>s <\/span>lowfat<\/span> diet fads lost traction<\/span> <\/span>and a<\/span> protein craze<\/span> emerged<\/span>, yogurt companies began focusing on thicker, protein-rich blends. As probiotics <\/span>c<\/span>ame into the spotlight, yog<\/span>urt packaging began boasting<\/span> billions of bacteria<\/span>. <\/span>A<\/span>nd it worked. <\/span>Forty<\/span> <\/span>years ago the yogurt business was<\/span> less than<\/span> half the size of cottage cheese<\/span>\u2019s<\/span>, according to Meyer<\/span>\u2014now it\u2019s eight <\/span>times bigger. <\/span>  <\/span> <\/span><\/p>\n

But cottage cheese <\/span>can have<\/span> <\/span>protein and probiotics, too. In fact, it <\/span>usually <\/span>has more protein than yogurt. <\/span>It also tends to have less sugar.<\/span> \u201c<\/span>H<\/span>ere<\/span>\u2019<\/span>s this high-protein, nutrient-dense superfood that really <\/span>isn<\/span>\u2019<\/span>t <\/span>growing from a category standpoint. Why is that?\u201d <\/span>says Jesse Merrill<\/span>,<\/span> co-founder and CEO of <\/span>grass-fed <\/span>cottage cheese company Good Culture. <\/span>After spearheading<\/span> marketing<\/span> campaigns<\/span> for<\/span> successful<\/span> brands like <\/span>Honest Tea<\/span>, Merrill was looking to launch a new business; he perused grocery store aisles <\/span>in search of<\/span> an idea.<\/span> \u201cIt<\/span> became <\/span>clear there<\/span> had<\/span> been little to no innovation <\/span>in <\/span>cottage cheese,\u201d<\/span> he says. \u201c<\/span>But w<\/span>hy can\u2019t you eat cottage cheese in a single-serve cup? Why can\u2019t you put fruit on the bottom?<\/span> I saw a massive opportunity to put a cottage cheese out there that was more relevant to today\u2019s shopper.<\/span>\u201d <\/span>Launched in 2015, <\/span>Good <\/span>Culture now stocks grocery shelves with <\/span>container<\/span>s<\/span> of cottage cheese <\/span>that <\/span>look so much like yogurt<\/span>, <\/span>they <\/span>likely<\/span> <\/span>ha<\/span>ve<\/span> <\/span>dairy aisle shoppers<\/span> <\/span>doing double-takes. <\/span> <\/span><\/p>\n

A container of <\/span>Muuna<\/span> looks similar, and for the <\/span>exact <\/span>same reason. \u201cOur consumer, the average cottage cheese consumer, is the heavy yogurt consumer,\u201d Meyer says. Market re<\/span>search indicates that the most frequent cottage cheese consumers tend to skew older<\/span>, <\/span>but those who dabble in cottage cheese once or twice per year look identical to average yogurt consumers: female, college educated, <\/span>and slightly younger<\/span>. \u201c<\/span>Fifty <\/span>percent of people who buy yogurt buy cottage cheese,\u201d Meyer adds. \u201cThey just don\u2019t buy it very often. We want them to see that it\u2019s better than yogurt, and we want them to buy it more often.\u201d <\/span> <\/span><\/p>\n

\"\"

Good Culture Cottage Cheese<\/p><\/div>\n

The goal of both companies is to align cottage cheese with yogurt\u2019s current trends. <\/span>T<\/span>heir ver<\/span>sions are thick and cream<\/span>y<\/span>\u2014Meyer calls <\/span>Muuna<\/span> the \u201cGreek yogurt of cottage cheese,\u201d while Merrill boasts that you can hold a cup of Good Culture upside down and nothing drips out<\/span>. (<\/span>\u201c<\/span>That\u2019s our quality test,<\/span>\u201d<\/span> <\/span>he says<\/span>.<\/span>) Both products contain probiotics <\/span>and claim<\/span> proprietary production practices that <\/span>elevate<\/span> protein content<\/span>, a<\/span>nd both have nailed a marketing <\/span>strategy on par with<\/span> the times<\/span>\u2014a clean label<\/span> and <\/span>rejection of <\/span>stabilizers, gums, and other unpronounceable ingredients. <\/span> <\/span><\/p>\n

 \u201cOur product is 100 percent on-trend,\u201d Merrill says. <\/span>\u201c<\/span>Those consumers<\/span>\u2014<\/span>millennials, younger Gen X<\/span>ers<\/span>\u2014<\/span>we<\/span>\u2019<\/span>re<\/span> marketing in a way that’s relevant to them, through really strong b<\/span>randing, through fun marketing.\u201d Social media influencer campaigns, sampling at events, a mighty PR campaign: This is what disruption looks like. <\/span><\/p>\n

Back to the Cottage <\/span><\/b> <\/span><\/h3>\n

Yet w<\/span>hen it comes to <\/span>popularizing<\/span> cottage cheese, i<\/span>t\u2019s not all <\/span>about<\/span> <\/span>beautiful people<\/span> <\/span>and <\/span>portable packaging. <\/span>M<\/span>akers know that <\/span>taste matters, too. And in cottage cheese, taste requires patience. <\/span> <\/span><\/p>\n

\u201cIt\u2019s not so easy to make well,\u201d<\/span> says<\/span> Conley<\/span>, citing the two-day process her team<\/span> uses <\/span>to make Clabbered Cottage Cheese<\/a> <\/span>at Cowgirl Creamery<\/span>. They do it <\/span>the <\/span>old-fashioned way. The cream is skimmed off and the milk cultures for about 1<\/span>4<\/span> hours. <\/span>C<\/span>urds are heated slowly over an hour while being st<\/span>irred, and instead of <\/span>artificially<\/span> <\/span>thickened milk, Cowgirl\u2019s dressing is made from a <\/span>mix of cultured milk and cream. <\/span> <\/span><\/p>\n

Originally conceived<\/span> in the late <\/span>\u2019<\/span>90s when the creamery<\/span> was just starting <\/span>up,<\/span> the cheese<\/span> <\/span>required <\/span>such a<\/span> tedious<\/span> production cycle<\/span> that <\/span>only <\/span>a few hundred<\/span> <\/span>containers <\/span>could be made per week. \u201cIt became<\/span> a<\/span> cult cheese,\u201d Conley says. After taking a hiatus for several years, Cowgirl<\/span> upped production capacity<\/span> and brought it back in 2018<\/span>\u2014b<\/span>ut don\u2019t expect fancy fruit or portable tubs. It\u2019<\/span>s likely similar to what you would have found in those<\/span> cottages<\/span> of yore<\/span>: full fat, complex flavor, and probiotics\u2014\u201cwithout have to brag about it,\u201d <\/span>Conley says, chuckling<\/span>.<\/span> <\/span><\/p>\n

\"\"

Traders Point Creamery Cottage Cheese<\/p><\/div>\n

In Indiana, Tra<\/span>ders Point Creamery <\/span>makes cottage cheese with a <\/span>similar philosophy. Using just two <\/span>strains<\/span> of bacteria and no rennet, cheesemaker Jonathan Love <\/span>lets the <\/span>milk <\/span>acidify for 12 to 15 hours before hand-skimming it. <\/span>The cream he skims off, which is <\/span>also fully cultured<\/span>, becomes the dressing he\u2019ll later mix back in. \u201cIt\u2019s not just curds sitting in milk,\u201d he says. \u201cWith the acidified dressing, it tastes more like cheese.<\/span> It doesn\u2019t taste like the cottage cheese people grew up eating.<\/span>\u201d <\/span> <\/span><\/p>\n

Harkening back to <\/span>those older<\/span> method<\/span>s<\/span> also impact<\/span>s<\/span> texture. Letting milk curdle <\/span>very slowly via<\/span> <\/span>culturing<\/span> means <\/span>curds are softer. \u201cIt has a completely different mouthfeel, like a cross between eating curds and milk,\u201d Love says. \u201cThe texture people think is gross, where it\u2019s like eating cheese gummies\u2014that\u2019s gone.\u201d <\/span> <\/span><\/p>\n

So <\/span>is cottage cheese back? <\/span>There are <\/span>signs <\/span>it might be. <\/span>Rich Martin,<\/span> CEO of Green Valley Creamery<\/span> in Sebastopol, Calif<\/span>ornia<\/span>, says that <\/span>the <\/span>company\u2019s decision to release a cottage cheese in 2018 was spurred by demand. In fact, cottage cheese was the most requested product among customers of the lactose-free dairy company. <\/span> <\/span><\/p>\n

Martin says it\u2019s all about taste. He compares it to the Brussels sprouts he ate as a kid growing up in the 1970s. Back then, he says, \u201ccottage cheese and Brussels sprouts were two things that my mom ate that I thought were just terrible. They didn\u2019t taste great and there were limited uses<\/span>. Th<\/span>e Brussels sprouts on my plate were all boiled\u2014or steamed, if I got lucky.\u201d <\/span>Today though, Martin loves B<\/span>russe<\/span>ls sprouts; roasted, paired with pancetta, sprinkled with cheese. \u201cNow Brussels sprouts taste great because of the way they\u2019re prepared, and I think cottage cheese is the same.\u201d <\/span> <\/span><\/p>\n

Maybe it\u2019s the slow culturing, the acidified cream, or <\/span>the <\/span>boosted fat content. Perhaps it\u2019s the clean label, flavored mix-ins, or the convenience. One thing is for sure, though, Martin says: <\/span>\u201cCottage cheese tastes better than ever.\u201d<\/span><\/p>\n

Styled by Chantal Lambeth.<\/em><\/p>\n

Photographed by Nina Gallant.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

At its essence, cottage cheese is old-fashioned. But with the dawn of 2019, cottage cheese is edging back into the spotlight. And it’s better than ever. <\/p>\n","protected":false},"author":10,"featured_media":36746,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[26354],"tags":[12220,1064,2822,12217,12219,12223,12218,12222,12216,12224,9763,12221],"coauthors":[290],"class_list":["post-36737","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-stories","tag-clabbered-cottage-cheese","tag-cottage-cheese","tag-cowgirl-creamery","tag-gerard-meyer","tag-good-culture","tag-green-valley-creamery","tag-jesse-merrill","tag-jonathan-love","tag-muuna","tag-rich-martin","tag-sue-conley","tag-traders-point-creamery"],"acf":[],"yoast_head":"\nCottage Cheese is Making a Comeback - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"At its essence, cottage cheese is old-fashioned. 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