Cottage cheese has been a staple on my refrigerator shelf for years. Being high in protein, it's a great filling snack all by itself, and can be used in a multitude of recipes - in lasagna, quiches, salads, and many other things. Over the years, however, I've noticed that there's no consistency with the stuff - curds can be big or small, creamy or dry, tangy or rich. Still, never one to be afraid to trying something different, I picked up an absolutely enormous 32 ounce tub of Daisy Low Fat 2% Cottage Cheese at my grocery store.
I popped the lid open and gave it a stir, as it was slightly separated. Then I took a crystal glass out of my cupboard and measured out a 1/2 cup - one serving. I took a bite and was greeted by a creamy flavor, completely offset by a rather dry texture. The curds are tender, but lack the smooth texture that I associate with good cottage cheese. This also seemed a bit muted, as if it needed extra salt. Rather disappointed, I decided to use the cheese in my recipes as per normal, and was quite happy with the results - it's much better in cooked applications, where the cottage cheese itself takes a secondary roll, like in casseroles.
Each 1/2 cup serving of Daisy Low Fat 2% Cottage Cheese provides 90 calories, 5% of the daily recommended amount for total fat (8% of the DV for saturated fat), 360 mg sodium (15% DV), and a whopping 14 grams of protein (no fiber) and 8% of the daily value for calcium.
I paid $4.00 for a 32 ounce tub. While this is sound nutritionally - if a bit high in sodium - I wouldn't say this will be a staple on my refrigerator shelf for years to come. Honestly, I'd rather have a cheese that I enjoyed for just eating, like Lactaid Cottage Cheese or Breakstone's Live Active Cottage Cheese.