The History of Cottage Cheese

Cottage cheese was first made in America by early homesteaders as a way of using excess milk. At the time, a farmer’s small home was known as a cottage, hence the name “cottage cheese.” Before pasteurization, if milk was not kept cold, it would quickly sour due to the presence of naturally occurring bacteria. This process caused the milk to curdle. When the watery whey was strained off, a soft, lumpy cheese would be left behind — cottage cheese. This process provided an economical and easy way for small farmers to get the most out of their supplies and thus cottage cheese became quite popular. In the early 20th century, most milk and cheese production moved from small farms to large factories. In the early years of World War I, these creameries were instructed to increase production of protein-rich products to feed Americans on the Homefront, as much of the meat was being shipped to soldiers overseas. As a result, cottage cheese rose in both production and popularity. It became a staple product in the middle of the 20th century and later gained a reputation as a diet and/or health food. Today, cottage cheese is once again experiencing a revival in popularity, making it one of the most enduring — if not exactly glamourous — foods in American cuisine.