Cottage cheese, once considered a niche "spa food," is experiencing a resurgence in popularity, driven by a growing consumer focus on protein intake. Experts in nutrition and culinary fields are pointing to several brands as top choices for their taste, texture, and significant protein content.

Registered dietitian nutritionist Lauren Harris-Pincus noted the cheese's transition from "grandma food" to a widely recognized protein source. "I'm thrilled because it creates more innovation as well," she stated, anticipating further developments in the market.

Protein Powerhouses

For those prioritizing protein, Mulu and Good Culture are frequently recommended. Harris-Pincus highlighted Mulu, available at Walmart, for its high protein count, offering 18 grams per half-cup serving, partly due to the inclusion of whey protein. "Eighteen grams of protein for 100 calories in a relatively whole food is really great," she said.

Good Culture is also a favorite among dietitians like Morgan Walker, a sports dietitian at Lebanon Valley College. Both the 2% and 4% varieties of Good Culture provide 14 grams of protein per half-cup. Walker also praised the brand's straightforward ingredient list, which includes live cultures for gut health and avoids thickeners or gums found in some other cottage cheeses.

Texture and Flavor Appeal

Beyond its nutritional benefits, cottage cheese's appeal lies in its texture and flavor. Erin Clarke, recipe developer behind Well Plated by Erin, seeks a "uniformly creamy base with small, tender curds that are rich but not overly heavy," and a flavor that is "fresh, almost as if you were eating ice cream but with a bit of a tang."

Grace Elkus, a vegetarian recipe developer, discovered the protein benefits of cottage cheese when seeking to increase her intake. She specifically recommends Good Culture for its mild flavor and small, creamy curds, noting, "You're not finding the curds swimming in liquid like you are with some brands."

Culinary Versatility

Cottage cheese also serves as a versatile ingredient in cooking. Shelley Elson-Roza, co-founder of Heirloom Fine Foods, prefers Daisy (4%) for dips due to its firmer texture, which she finds less "loose" than other varieties. She uses it in an elote-inspired dip as a healthier alternative to guacamole or sour cream.

Christine Pittman, founder of Cook The Story, finds the low-fat Daisy to be ideal for pureeing, stating it becomes exceptionally smooth. Elkus utilizes cottage cheese in scrambled eggs and sauces, often opting for the 4% variety to prevent separation when heated directly.

Clarke suggests cottage cheese can replace ricotta in dishes like lasagna and stuffed shells. For those hesitant about the curds, she advises pureeing the cheese before use. A key consideration when cooking with cottage cheese is gentle heating, as excessive heat can cause it to curdle. Clarke recommends adding it to hot pasta just before serving or incorporating it into baked dishes where it holds up well, adding creaminess and protein without compromising its texture.