I’ve always loved cottage cheese. Growing up, it always seemed to be in the house, and was a lunch standard during the summer. When I moved off on my own, I would consistently forget which I liked better - small or large curd. And I got it wrong nearly every time. I HATE small curd, I’ve finally figured it out. Large curd doesn’t seem to…coagulate like small curd does. It’s a little runny, but that’s okay.
I also doctor the hell out of it. Cracked pepper and lowry’s seasoning salt, or Tony Chachere’s creole seasoning really give it some oomph. Most of the time when people see me doctor it up they’re absolutely perplexed - but how is that much different than pepper jack cheese?