"When I heard that cottage cheese was experiencing some kind of renaissance, my first thought was: This is what comes of complacency. I'd thought of cottage cheese as being safely extinct, but per capita consumption statistics show that, while it fell slightly out of favour, it never really went away. And now it's having a moment. Or the latest in a series of moments."
"Industrial cottage cheese is a curdled, skimmed milk cheese, essentially what is meant by curds and whey although only some of the watery whey is retained, and the curds are normally dressed by adding cream. Factory-made cottage cheese had its first big moment during the first world war, when it was promoted by the US government as a cheap protein source."
Cottage cheese has regained popularity, with per-capita consumption showing it never fully disappeared and now experiencing renewed attention. Renewed interest is driven by claims of low-calorie, high-protein, calcium-rich benefits and creative uses such as TikTok-made ice cream. Cottage cheese was omnipresent in the 1970s, often served in large containers and associated with dieting. Industrial cottage cheese is curdled skimmed milk with some whey retained and curds dressed with cream. The product was promoted during the first world war as a cheap protein source. Nutritionally it resembles milk, offering more protein per calorie but less calcium; equivalent vitamin A, iron, and potassium. Numerous recipes aim to make it more enjoyable.
Read at www.theguardian.com
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