Moscow Food Co-op Food ReviewCottage Cheese
by Vicki Reich, from the August 2005 Newsletter
I sent out an e-mail before spinning this week to ask if everyone would like to taste test cottage cheese this month. I got one reply back that said, “Yes, I love cottage cheese.” I brought four cartons with me. When I arrived and announced that we’d taste low fat cottage cheese, I was not met with quite as much enthusiasm. “Why do we always taste white food?” “I hate cottage cheese, do I have to?” “This is as bad as the mayonnaise test.” Undaunted by the barrage of negativity, I handed everyone a spoon. I poured each of the contestants into a bowl and passed them around while the Hog Heaven Handspinners gave me their feedback. Here’s what they had to say.
Nancy’s Springfield Creamery had a conventional and an organic contestant. I was curious if there was a noticeable difference between the two. Both were tart and sharp with firm dry curds. The spinners who like their cottage cheese tart definitely preferred the organic version. It had a richer and yogurtier flavor. It wasn’t quite as tart as the conventional one. Both were thought to go well with crackers or blended with spices or veggies.
Organic Valley had the creamiest curds with a thin, mild, milky dressing that about half the spinners really liked. It had a nice mellow flavor that was enhanced by the higher salt content. Those who liked the Nancy’s thought it was rather milquetoast.
Horizon was the last contestant. It was the most like the conventional cottage cheese of my youth. It had small curds that melted in your mouth. It was the creamiest of the bunch but also the blandest.
We were pretty much split down the middle when it came to picking a favorite. Those who liked their cottage cheese with a lot of flavor preferred the Nancy’s Organic and those who liked their curds a bit milder voted for Organic Valley. Try them both and decide for yourself.
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