What's Better: Cottage Cheese or Farmers Cheese?

Cottage cheese is having a moment and has been seeing double-digit growth since 2023. Farmers’ 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.

History of cottage cheese and farmer’s cheese

Cottage cheese has a unique clumpy texture and mild, salty flavor. The Oxford Companion to Cheese 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’s also typically available in both large and small curd, and in non-fat, 2% low fat or 4% whole milk versions.

Shannon Bonilla, Wisconsin Cheese Expert, ACS, CCP for Dairy Farmers of Wisconsin, pinpoints two key moments in cottage cheese’s popularity in the United States. “During 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,” she says. “If you look at vintage cookbooks from that era, you see a lot of cottage cheese recipes.” 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.

According to Jesse Merrill, CEO and co-founder of Good Culture, 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’ focus on sustainability and wellness.

Farmers (or farmer) cheese may not be as familiar. The Oxford Companion to Cheese 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. Tvorog is typically used in making a kind of pancake called syrniki. Originally, it had a sharp aroma and acidic flavor. Today’s commercially produced version is milder, with a tangy flavor and smoother, more homogenous texture than cottage cheese.

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.

How cottage cheese and farmers cheese are made

Caroline Margolis photo credit Lifeway Foods

“Farmers cheese and cottage cheese are similar in the sense that they’re both lactic set cheeses,” explains Bonilla. An acid like lemon juice or lactic-acid producing bacteria is added to milk to break down the milk’s proteins, separating it into solid curds and liquid whey. Then, the curds are cut into small or large pieces. “With cottage cheese, once you get those curds, they’ll cook them just a little bit to get the moisture out and then add what’s called a dressing, which is basically cream and salt,” she continues. “That’s why it almost looks separated—you can clearly see the curds and then you have the cream.”

To make farmers cheese, the curds are pressed together, and there isn’t any added dressing. “It has a dryer curd and spreadable texture,” says Caroline Margolis, Registered Dietitian at Lifeway Foods. While firmer and tangier than ricotta which is made from whey, it can be used interchangeably in most recipes.

Nutritional differences between cottage cheese and farmers cheese

Cottage cheese toast with mango photo credit Dish Works For California Milk Advisory Board

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’s farmers cheese has only 45 milligrams of sodium per serving, 85-90% less than cottage cheese.

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

It’s also important to remember that the nutritional content of both products can vary by brand. For example, Lifeway Foods’ farmers cheese is made from pasteurized milk that is fermented with 12 probiotic cultures, which Margolis says may contribute to gut health. Good Culture’s 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.

How to use cottage cheese

● Use to make cottage cheese pancakes.

● Spread onto sourdough toast and top with olive oil, salt, and pepper. “Add some fresh tomatoes on there, and it’s even better!” says Bonilla. Amidor suggests adding smoked salmon and cucumber slices to cottage cheese toast. Don’t like the texture? Blend it until smooth.

● Top with granola and fresh berries.

● Add to a smoothie for a protein boost.

● In lasagna. “It is a great substitute for ricotta cheese in any pasta because it offers a creamy layer without drying out or curdling,” says Darin Copeland, Public Relations Manager for Prairie Farms Dairy.

● As the base for a creamy dip. Merill shared this recipe for fried pickle dip with fresh dill, ranch seasoning, and panko.

How to use farmers cheese

Farmer Cheese Ice Cream photo credit Lifeway Foods

● Spread on a bagel or toast. “You can go sweet or savory,” says Bonilla. “Mix in some blueberries, or mix in green onion or scallion and top it with lox.”

● 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.

● As a filling for blintzes and pierogies. See the recipe for blintzes.

● Layered with fruit and granola to make a breakfast parfait.

● Spooned onto a salad.

● Use to make ice cream.