# Cottage Cheese - what's your poison? **URL:** \ **Category:** Cafe Society\ **Created:** [March 23, 2011, 4:41pm UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731 "2011-03-23T16:41:01Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 24, 2011, 2:44am UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/41 "2011-03-24T02:44:42Z")
I’ve discovered that the only brand I like is Knudsen small curd cottage cheese. Unfortunately, it’s more of a California thing (or so it seems). I’ve been told (by Knudsen) that there’s a Safeway about ten miles from here that has it. I’ll have to check. ---
**Author:** ![Nawth\_Chucka](https://avatars.discourse-cdn.com/v4/letter/n/c57346/32.png) [@Nawth\_Chucka](https://boards.straightdope.com/u/Nawth_Chucka)\ **Post date:** [March 24, 2011, 2:48am UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/42 "2011-03-24T02:48:39Z")
I like any brand large curd, plain. My mom, bless her poor misguided heart, takes a whole tomato, splits it in quarters and drops a 1/2 cup of small curd in the middle, then peppers the hell out of it. Ee-yuck. In case you haven’t heard of it, cottage cheese will keep fresh longer if you store it upside down; dunno why, but I’m sure it’s science!! ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 24, 2011, 2:53am UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/43 "2011-03-24T02:53:12Z")
I like the small curd because it’s not runny. I like a nice, firm cottage cheese (like Knudsen’s). When I was a kid I’d have it sprinkled with sugar. At some point I started eating it with catsup. I’ve had it with pineapple chunks, and strawberry jam too. Also salt and pepper. But I always come back to just plain cottage cheese. ---
**Author:** ![Renee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/renee/32/287_2.png) [@Renee](https://boards.straightdope.com/u/Renee)\ **Post date:** [March 24, 2011, 3:05am UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/44 "2011-03-24T03:05:26Z")
I put it in salads, but don’t eat it plain much. Other than the salad thing, I’ve never had it doctored. Might have to try that… ---
**Author:** ![norinew](https://avatars.discourse-cdn.com/v4/letter/n/eb9ed0/32.png) [@norinew](https://boards.straightdope.com/u/norinew)\ **Post date:** [March 24, 2011, 6:54am UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/45 "2011-03-24T06:54:19Z")
> [@Taomist](#): > > That sounds wonderful! Doubly especially as my sweetie is trying VERY hard to lose weight, but has a definite sweet tooth; I will try that this weekend, thank you 🙂 Oh, you’re welcome! It’s also nice if you leave about half the fruit out of the blender, then fold it in afterward. More texture, you know. And if you want to feel really decadent, without getting into too much trouble calorie-or-carb-wise, fold in some Cool Whip, too. It _feels_ decadent, but since the Cool Whip is mostly air, it doesn’t have much in the way of calories! 🙂 ---
**Author:** ![alice\_in\_wonderland](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alice_in_wonderland/32/176_2.png) [@alice\_in\_wonderland](https://boards.straightdope.com/u/alice_in_wonderland)\ **Post date:** [March 24, 2011, 7:15am UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/46 "2011-03-24T07:15:53Z")
I voted ‘other’ because I like it every way depending on my mood. When I was growing up on a hot day the dinner would be fresh fruit salad on cottage cheese with a slice of bread with peanut butter on the side - I still love this for lunch or dinner. I also enjoy cinnamon and banana or hot peppers. I’ve also had it with diced tomatoes and bell peppers or just plain with salt and pepper. I really, really love the stuff. 🙂 ---
**Author:** ![gone2thedogs](https://avatars.discourse-cdn.com/v4/letter/g/c67d28/32.png) [@gone2thedogs](https://boards.straightdope.com/u/gone2thedogs)\ **Post date:** [March 24, 2011, 7:59am UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/47 "2011-03-24T07:59:29Z")
small curd and pears for me! ---
**Author:** ![Nawth\_Chucka](https://avatars.discourse-cdn.com/v4/letter/n/c57346/32.png) [@Nawth\_Chucka](https://boards.straightdope.com/u/Nawth_Chucka)\ **Post date:** [March 24, 2011, 11:22am UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/48 "2011-03-24T11:22:09Z")
> [@Renee](#): > > I put it in salads, but don’t eat it plain much. Other than the salad thing, I’ve never had it doctored. Might have to try that… That reminds me something I’ve wanted to try on a green salad along w/ cold salmon - dry curds. The hard part is getting the leftover salmon, as there’s usually none leftover! ---
**Author:** ![AllShookDown](https://avatars.discourse-cdn.com/v4/letter/a/d9b06d/32.png) [@AllShookDown](https://boards.straightdope.com/u/AllShookDown)\ **Post date:** [March 24, 2011, 1:04pm UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/49 "2011-03-24T13:04:02Z")
Small curd, full fat, with chunks of homegrown tomatoes. My second favorite meal ever. ---
**Author:** ![Renee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/renee/32/287_2.png) [@Renee](https://boards.straightdope.com/u/Renee)\ **Post date:** [March 24, 2011, 1:12pm UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/50 "2011-03-24T13:12:20Z")
> [@Nawth\_Chucka](#): > > That reminds me something I’ve wanted to try on a green salad along w/ cold salmon - dry curds. The hard part is getting the leftover salmon, as there’s usually none leftover! Yesterday I made myself a salad of baby greens, smoked salmon, green onions, pecans, cottage cheese, and homemade wasabi-ginger dressing. It was awesome. ---
**Author:** ![Snickers](https://avatars.discourse-cdn.com/v4/letter/s/5daacb/32.png) [@Snickers](https://boards.straightdope.com/u/Snickers)\ **Post date:** [March 24, 2011, 1:52pm UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/51 "2011-03-24T13:52:21Z")
I used eat it with salt and pepper, but my husband introduced me to the wonder that is cottage cheese with diced tomatoes and thinly sliced green onions, along with the salt and pepper. Excellent stuff. ---
**Author:** ![nikonikosuru](https://avatars.discourse-cdn.com/v4/letter/n/5f8ce5/32.png) [@nikonikosuru](https://boards.straightdope.com/u/nikonikosuru)\ **Post date:** [March 24, 2011, 4:19pm UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/52 "2011-03-24T16:19:21Z")
Large curds, doctored up. Get a bowl. Slice a gigantic amount of strawberries into it. Sprinkle with sugar to your desired sweetness, let them sit/sweat for a few minutes. Top with globs of cottage cheese. Top that with a bit of good-quality granola. Inhale. Repeat if necessary (it usually is.) ---
**Author:** ![AuntiePam](https://avatars.discourse-cdn.com/v4/letter/a/f19dbf/32.png) [@AuntiePam](https://boards.straightdope.com/u/AuntiePam)\ **Post date:** [March 24, 2011, 4:37pm UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/53 "2011-03-24T16:37:29Z")
I don’t care about curd size but I don’t like it too wet. Pineapple tidbits. Or stirred into orange Jello, just before the Jello starts to set. That was a favorite of the kids when they were growing up. Haven’t tried savory but some of these suggestions sound pretty good! ---
**Author:** ![jayjay](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jayjay/32/6765_2.png) [@jayjay](https://boards.straightdope.com/u/jayjay)\ **Post date:** [March 24, 2011, 4:50pm UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/54 "2011-03-24T16:50:40Z")
A local variation (which I personally despise) is cottage cheese with apple butter on top. You actually have to specifically order “no apple butter!” when you’re ordering a side of cottage cheese in the local diners around here (Amish country - SE PA). 😛 ---
**Author:** ![Kolak\_of\_Twilo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kolak_of_twilo/32/73_2.png) [@Kolak\_of\_Twilo](https://boards.straightdope.com/u/Kolak_of_Twilo)\ **Post date:** [March 24, 2011, 4:59pm UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/55 "2011-03-24T16:59:18Z")
> [@Snickers](#): > > I used eat it with salt and pepper, but my husband introduced me to the wonder that is cottage cheese with diced tomatoes and thinly sliced green onions, along with the salt and pepper. Excellent stuff. Oh I know I would like that! Usually large curd with salt and black pepper, maybe a little Russian dressing somtimes. ---
**Author:** ![mbetter](https://avatars.discourse-cdn.com/v4/letter/m/53a042/32.png) [@mbetter](https://boards.straightdope.com/u/mbetter)\ **Post date:** [March 24, 2011, 5:24pm UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/56 "2011-03-24T17:24:32Z")
Plain Dean’s small curd, the dark blue container. I think it’s 1%. I’ve been eating it since I was a baby. ---
**Author:** ![california\_jobcase](https://avatars.discourse-cdn.com/v4/letter/c/9d8465/32.png) [@california\_jobcase](https://boards.straightdope.com/u/california_jobcase)\ **Post date:** [March 24, 2011, 5:24pm UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/57 "2011-03-24T17:24:40Z")
I love cottage cheese- just can’t eat it any more. All the brands hereabouts have nearly half a gram of sodium per serving, and I’m limited to 2 g Na per day. That being said, it’s great with sliced, pickled jalapenos. ---
**Author:** ![Rachellelogram](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rachellelogram/32/8689_2.png) [@Rachellelogram](https://boards.straightdope.com/u/Rachellelogram)\ **Post date:** [March 24, 2011, 7:19pm UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/58 "2011-03-24T19:19:31Z")
Slice avocado in half. Remove pit. Put cottage cheese in the divot and enjoy! ---
**Author:** ![xanthous](https://avatars.discourse-cdn.com/v4/letter/x/53a042/32.png) [@xanthous](https://boards.straightdope.com/u/xanthous)\ **Post date:** [March 24, 2011, 7:43pm UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/59 "2011-03-24T19:43:37Z")
Michigan brand small curd cottage cheese is, I think, considered a “dry” cottage cheese (i.e. it’s not curds in milky sauce- it’s more like the consistency of ricotta). It’s the only c.c. I will eat. I’m pretty sure I moved back to Ohio solely so that I could eat it again. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 24, 2011, 8:12pm UTC](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731/60 "2011-03-24T20:12:56Z")
> [@xanthous](#): > > i.e. it’s not curds in milky sauce- it’s more like the consistency of ricotta That’s what I like about Knudsen. [Previous page](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731.md?page=2) [Next page](https://boards.straightdope.com/t/cottage-cheese-whats-your-poison/575731.md?page=4)