{"id":4317,"date":"2025-03-27T03:02:33","date_gmt":"2025-03-27T03:02:33","guid":{"rendered":"https:\/\/www.sutyo.com\/whats-better-cottage-cheese-or-farmers-cheese\/"},"modified":"2025-03-27T03:02:33","modified_gmt":"2025-03-27T03:02:33","slug":"whats-better-cottage-cheese-or-farmers-cheese","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/whats-better-cottage-cheese-or-farmers-cheese\/","title":{"rendered":"What’s Better: Cottage Cheese or Farmers Cheese?"},"content":{"rendered":"
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Cottage cheese is having a moment and has been seeing double-digit growth since 2023. Farmers\u2019 cheese may be next dairy darling. At the grocery store, packages of cottage cheese often share a shelf with containers of farmers (also labeled farmer cheese). Sometimes but not always interchangeable, these cheeses share a lot in common but also have significant differences. Is one better than the other? We spoke with a cheese expert, dieticians, and producers to learn more.<\/p>\n

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History of cottage cheese and farmer\u2019s cheese<\/h2>\n
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Cottage cheese photo credit Dairy Farmers of Wisconsin<\/p>\n<\/figcaption><\/figure>\n

Cottage cheese has a unique clumpy texture and mild, salty flavor. The Oxford Companion to Cheese<\/em> explains that cottage cheese was originally developed as a farmstead cheese, utilizing the low-fat milk left over after skimming off cream for butter making. Today, cottage cheese is produced at an industrial scale, with options including snack-sized packaging and flavors like pineapple, strawberry, and peach. It\u2019s also typically available in both large and small curd, and in non-fat, 2% low fat or 4% whole milk versions.<\/p>\n

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Shannon Bonilla photo credit Dairy Farmers of Wisconsin<\/p>\n<\/figcaption><\/figure>\n

Shannon Bonilla, Wisconsin Cheese Expert, ACS, CCP for Dairy Farmers of Wisconsin<\/a>, pinpoints two key moments in cottage cheese\u2019s popularity in the United States. \u201cDuring WWI, they wanted to keep the meat for the soldiers, and so cottage cheese was heavily marketed to women at home as a really great, high-protein meat substitute,\u201d she says. \u201cIf you look at vintage cookbooks from that era, you see a lot of cottage cheese recipes.\u201d She says that the 70s marked another uptick, when its high protein content made cottage cheese popular among dieters. In fact, a half cup portion of low fat cottage cheese provides 12- 14 grams of protein and only 80 calories and 110 calories for whole milk cottage cheese.<\/p>\n

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Farmer Cheese Toast photo credit Lifeway Foods<\/p>\n<\/figcaption><\/figure>\n

According to Jesse Merrill, CEO and co-founder of Good Culture<\/a>, cottage cheese is experiencing a 21st century resurgence thanks to viral recipes like cottage cheese ice cream that appeal to millennial and Gen Z consumers and some brands\u2019 focus on sustainability and wellness.<\/p>\n

Farmers (or farmer) cheese may not be as familiar. The Oxford Companion to Cheese<\/em> notes that farmers cheese is a style of cottage cheese developed in the northeastern United States in the early 20th century, inspired by European cheesemaking traditions. The European version and precursor of farmers cheese is tvorog<\/strong>. Tvorog is typically used in making a kind of pancake called syrniki. Originally, it had a sharp aroma and acidic flavor. Today\u2019s commercially produced version is milder, with a tangy flavor and smoother, more homogenous texture than cottage cheese.<\/p>\n

In addition, Bonilla says that there is a distinct variety of farmers cheese produced in Wisconsin that has a firm, creamy texture akin to Havarti or Monterey Jack.<\/p>\n

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How cottage cheese and farmers cheese are made<\/h2>\n
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Caroline Margolis photo credit Lifeway Foods<\/p>\n<\/figcaption><\/figure>\n

\u201cFarmers cheese and cottage cheese are similar in the sense that they\u2019re both lactic set cheeses,\u201d explains Bonilla. An acid like lemon juice or lactic-acid producing bacteria is added to milk to break down the milk\u2019s proteins, separating it into solid curds and liquid whey. Then, the curds are cut into small or large pieces. \u201cWith cottage cheese, once you get those curds, they\u2019ll cook them just a little bit to get the moisture out and then add what\u2019s called a dressing, which is basically cream and salt,\u201d she continues. \u201cThat\u2019s why it almost looks separated\u2014you can clearly see the curds and then you have the cream.\u201d<\/p>\n

To make farmers cheese, the curds are pressed together, and there isn\u2019t any added dressing. \u201cIt has a dryer curd and spreadable texture,\u201d says Caroline Margolis, Registered Dietitian at Lifeway Foods<\/a>. While firmer and tangier than ricotta which is made from whey, it can be used interchangeably in most recipes.<\/p>\n

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Nutritional differences between cottage cheese and farmers cheese<\/h2>\n
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Cottage cheese toast with mango photo credit Dish Works For California Milk Advisory Board<\/p>\n<\/figcaption><\/figure>\n

Due to the different production processes, cottage cheese and farmers cheese have some key nutritional differences. Margolis explains that since it has no added salt, Lifeway\u2019s farmers cheese has only 45 milligrams of sodium per serving, 85-90% less than cottage cheese.<\/p>\n

\u201cBecause farmers cheese is pressed, it will have more calories, fat, and saturated fat compared to cottage cheese,\u201d says Toby Amidor, MS, RD, CDN<\/a>, award-winning nutrition expert and Wall Street Journal best selling author of Health Shots<\/em><\/a>. However, she notes that a one-half cup serving of farmers cheese and cottage cheese both contain around 12 grams of protein.<\/p>\n

It\u2019s also important to remember that the nutritional content of both products can vary by brand. For example, Lifeway Foods\u2019 farmers cheese is made from pasteurized milk that is fermented with 12 probiotic cultures, which Margolis says may contribute to gut health. Good Culture\u2019s cottage cheese also contains live and active cultures, and it is made without gums, carrageenan, or other common additives. The company also produces a lactose-free cottage cheese. <\/p>\n

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How to use cottage cheese<\/h2>\n

\u25cf Use to make cottage cheese pancakes.<\/p>\n

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Cottage Cheese pancakes photo credit Depositphotos<\/a><\/p>\n<\/figcaption><\/figure>\n

\u25cf Spread onto sourdough toast and top with olive oil, salt, and pepper. \u201cAdd some fresh tomatoes on there, and it\u2019s even better!\u201d says Bonilla. Amidor suggests adding smoked salmon and cucumber slices to cottage cheese toast. Don\u2019t like the texture? Blend it until smooth. <\/p>\n

\u25cf Top with granola and fresh berries.<\/p>\n

\u25cf Add to a smoothie for a protein boost.<\/p>\n

\u25cf In lasagna. \u201cIt is a great substitute for ricotta cheese in any pasta because it offers a creamy layer without drying out or curdling,\u201d says Darin Copeland, Public Relations Manager for Prairie Farms Dairy.<\/a><\/p>\n

\u25cf As the base for a creamy dip. Merill shared this recipe for fried pickle dip<\/a> with fresh dill, ranch seasoning, and panko.<\/p>\n

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How to use farmers cheese<\/h2>\n
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Farmer Cheese Ice Cream photo credit Lifeway Foods<\/p>\n<\/figcaption><\/figure>\n

\u25cf Spread on a bagel or toast. \u201cYou can go sweet or savory,\u201d says Bonilla. \u201cMix in some blueberries, or mix in green onion or scallion and top it with lox.\u201d<\/p>\n

\u25cf In pasta dishes. Amidor recommends using it to fill pasta, similar to ricotta. Margolis noted that it can be used as the base for a sauce and passed along this recipe for lemon farmer cheese pasta.<\/a><\/p>\n

\u25cf As a filling for blintzes and pierogies. See the recipe for blintzes.<\/em><\/a><\/p>\n

\u25cf Layered with fruit and granola to make a breakfast parfait.<\/p>\n

\u25cf Spooned onto a salad.<\/p>\n

\u25cf Use to make ice cream.<\/a><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Cottage cheese is having a moment and has been seeing double-digit growth since 2023. Farmers\u2019 cheese may be next dairy darling. At the grocery store, packages of cottage cheese often share a shelf with containers of farmers (also labeled farmer cheese). Sometimes but not always interchangeable, these cheeses share a lot in common but also … Okumaya devam et “What’s Better: Cottage Cheese or Farmers Cheese?”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-4317","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=4317"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4317\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=4317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=4317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=4317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}