This is our go-to brand for snacking and cooking.
Yet, for all its popularity, cottage cheese continues to have a strong contingent of haters. And to be fair, they bring up valid points. A lot of cottage cheeses are soupy and loose, tasting like flat, watered-down milk. But there’s one brand of that stands apart from the rest. It’s a cottage cheese so luxuriously thick, with a bite of lactic zing, that Bon Appétit editors—even the cottage cheese skeptics—can’t get enough.
In BA staffers’ kitchens, Good Culture reigns supreme—they swear it’s superior to every other brand of cottage cheese they’ve tried. Food director Chris Morocco, once a cottage cheese hater, loves Good Culture’s “dense, creamy intensity of full-fat dairy, gently set curds, and its bright tangy backnote.”pasture-raised cows
really can’t be beat. “When I had Good Culture it was like I had never had cottage cheese before,” she says. “There's more of that really delicious lactic tang flavor.” Editorial operations manager Kate Kassin also has some choice words about her favorite curds. “It’s nice and tart,” she says. “The right amount of salty but it’s not too savory.”When it comes to texture, Good Culture is a far cry from the goopiness of other cottage cheeses. “It’s a lot less runny, so the curds stir into the liquid in a smoother way,” Kelsey says. Kate agrees: “The curds are the right size. They're not just sitting in a pool of liquid, they’re incorporated.
Ask our staff how they like to use their Good Culture cottage cheese and 37 minutes later you’ll have to politely excuse yourself to catch a train that doesn’t actually exist.You can eat it plain for a tangy treat, take it sweet, or it’ll be more than happy to go on a savory journey with you. Kelsey enjoys it on a bagel for a protein-rich cream cheese replacement, while Kate stirs it into her scrambled eggs for a soft scramble with a bit of extra zip.
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