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The cottage cheese craze has been going strong for a while, and the praise is well-deserved. It’s packed with protein and is a great source of calcium and other key nutrients. Plus, it’s endlessly versatile, popping up in recipes for eggs, pasta and overnight oats – even quick protein plates.
But there’s a new cheese on the block that’s gaining popularity for all of those reasons and a few more – introducing farmer’s cheese.
‘It’s being called “the next cottage cheese” mostly because people are looking for simple, satisfying protein foods that feel familiar but are flexible in the kitchen,’ explains Jaclyn London, registered dietitian and author. ‘Farmer’s cheese fits right into the same space – it’s approachable, nutrient-dense and easy to use across meals, not just as a standalone snack.’
If cottage cheese is starting to feel a little overdone, you might want to give this new dairy darling a try.
What is farmer’s cheese?
Farmer’s cheese is a soft, fresh, lightly pressed cheese that’s made from cultured milk. Like cottage cheese, it’s high in protein, clocking in at about 15g per serving, and contains live active probiotic cultures.
The texture of farmer’s cheese is firmer than cottage cheese, which makes it easier to cook with, Jaclyn says. More of the watery whey is drained during production, which creates a drier curd and a more spreadable texture, says Caroline Margolis, a registered dietitian nutritionist and in-house dietitian for Lifeway Foods.
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Farmer’s cheese also contains less lactose than most cheeses, with about 0.1g of lactose per serving. ‘The fermentation process reduces lactose content, making it a lactose-intolerant-friendly product,’ Caroline says.
Farmer’s cheese vs cottage cheese: Which is healthier?
How does farmer’s cheese stack up nutritionally against cottage cheese? Both are excellent sources of protein, probiotics, calcium and potassium. But each has its strengths.
Although nutritional components can vary from brand to brand, farmer’s cheese has a leg up when it comes to protein, calcium and potassium. Still, the biggest advantage is the reduced sodium, as farmer’s cheese has roughly 40mg per 1/2 cup (4 oz) compared to more than 400mg in the same amount of cottage cheese.
‘It has about 85-90% less sodium per serving than most brands of cottage cheese, making it a low-sodium and heart-healthy alternative,’ Caroline says.
Cottage cheese, though, has fewer calories and carbs than farmer’s cheese. Reduced-fat varieties also have a lot less fat.
Here’s a closer look at the nutrition of farmer’s cheese and cottage cheese.
Farmer’s cheese (reduced fat)
Serving size: ½ cup (4 oz)
- Calories: 160
- Protein: 15g
- Carbs: 4g
- Fat: 10g
- Sodium: 40mg
- Potassium: 180mg
- Calcium: 120mg
Cottage cheese (1% lowfat)
Serving size: ½ cup (4 oz)
- Calories: 81
- Protein: 14g
- Carbs: 3g
- Fat: 1g
- Sodium: 459mg
- Potassium: 97mg
- Calcium: 69mg
You certainly don’t need to completely swap cottage cheese for farmer’s cheese, but if you’re mindful of your sodium intake or just looking for a new cheese to add to your grocery haul, farmer’s cheese could be just the thing.
What to look for when buying farmer’s cheese
Farmer’s cheese isn’t as ubiquitous as cottage cheese (yet), so it might require a bit more searching in the supermarket.
‘It’s becoming easier to find as interest in high-protein dairy foods continues to grow,’ Jaclyn says. ‘Some supermarkets now carry it near cottage cheese, ricotta or other fresh cheeses.’
But, she adds, if you can’t find farmer’s cheese in the dairy case, check the speciality-cheese section.
Here are some other recommendations when shopping for farmer’s cheese:
- Look for a short ingredient list: just milk, cultures, salt and enzymes. (Some varieties don’t have added salt at all.)
- Try different brands or varieties to find a texture you prefer. ‘Some are more crumbly, while others are more spreadable,’ Jaclyn says. Pressed farmer’s cheese tends to be softer.
- Pick types that contain live active cultures so you get those probiotic gut-health benefits.
Tips for using or cooking with farmer’s cheese
Like cottage cheese, farmer’s cheese can be incorporated in a variety of recipes, both savoury and sweet. It’s a simple swap for cream cheese, sour cream, yogurt and – of course – cottage cheese.
‘Because it’s mild and slightly tangy, it pairs especially well with fruit, roasted vegetables, wholegrain breads and fresh herbs, making it an easy addition to seasonal spring meals and everyday snacks,’ Jaclyn says. ‘It’s also an easy way to add extra protein to meals without overly changing the flavour.’
Here are some of the experts’ favourite ways to cook with farmer’s cheese:
- Used as a base for smoothies, sauces, puddings, overnight oats or dips.
- Smeared on a bagel or toast as a cream cheese replacement. You can also top it with smoked salmon, capers, cucumbers, tomatoes or even fruit.
- Folded into scrambled eggs or omelettes.
- Mixed into batter for pancakes, waffles or crêpes.
- Topped with nuts, seeds, wholegrain cereal or granola and a drizzle of honey or maple syrup
- Scooped on top of potatoes instead of sour cream or as an accompaniment for roasted vegetables
Stephanie Anderson Witmer has been a professional journalist for more than 20 years, with a focus on writing and editing stories about food, agriculture, health, parenting, home, and garden for magazines, newspapers, and websites.
Stefani (she/her) is a registered dietitian, a NASM-certified personal trainer and the director of the Good Housekeeping Institute Nutrition and Fitness Lab, where she oversees all nutrition and fitness-related content, testing and evaluation. She holds a master’s degree in clinical nutrition from New York University, as well as advanced certifications as a Women's Fitness Specialist and a Behavior Change Specialist. Stefani is dedicated to providing readers with evidence-based content to encourage informed food choices and healthy living. She is an avid CrossFitter and a passionate home cook who loves spending time with her big fit Greek family.
