Cottage cheese comeback
An old classic is re-emerging as the darling of the dairy aisle. After years of declining consumption, cottage cheese is cool again. And AMPI is wasting no time in adding this trendy protein powerhouse to its product lineup to further maximize the value of milk produced on co-op member farms.
On the Rise
Cottage cheese was a U.S. dairy staple in the 1970s when it was marketed as diet food. Per capita consumption peaked at 5.3 pounds in 1972 before consumers began shifting allegiance to yogurt and other dairy products.
Consumption hit a record low of 1.9 pounds per person in 2022. A year later, cottage cheese’s star was on the rise again with sales tracking 9.4% higher. In 2024, volume rose another 12.5%. Last year, cottage cheese sales volumes jumped another 14.3%, reported the National Milk Producers Federation.
“This marks a major comeback. Undeniably, cottage cheese is a strong growth category again,” said Sarah Schmidt, AMPI’s vice president of marketing. Currently at half the consumption levels of the 1970s, there’s plenty of room to grow, she adds.
Sparking turnaround
After decades of being viewed as “grandparent food,” cottage cheese has been “discovered” by a new generation of protein-hungry consumers. They’re whipping up new recipes and posting them online, creating a buzz about the dairy product.
The comeback was initially sparked by recipes for cottage cheese ice cream. In spring 2023, TikTok videos showed food influencers marveling over homemade peanut butter chocolate chip ice cream and banana cream ice cream made from cottage cheese. Now, cottage cheese-based recipes for everything from dips to soups to brownies are going viral.
Lee Funke, founder of Minneapolis-based Fit Foodie Finds, is among those who favor cottage cheese. She shares protein-forward recipes with millions of followers at fitfoodiefinds.com and on social media platforms Facebook, Instagram and Pinterest.
Funke, who wasn’t alive when cottage cheese last peaked decades ago, appreciates the dairy product’s versatility.
“I use it in both sweet and savory recipes — sometimes keeping it in its curd form, and other times whipping it in a blender or food processor until it’s nice and smooth, I also absolutely love how nutrient-dense it is. The protein content can’t be beat!”
Why cottage cheese has staying power
1. More bang per bite
Because it is nutrient-dense, cottage cheese is more satisfying to eaters. Also, 4 ounces of cottage cheese has at least 12 grams of protein. For comparison, an egg has six grams.
2. Fit-friendly
High in protein and low in sugar, cottage cheese is an ideal food for those concerned with fitness or weight management. It’s particularly attractive to individuals following a GLP-1 diet to complement obesity management medications.
3. Versatility and flexibility
People love to create with food, and cottage cheese fits into that perfectly. It’s a creamy, low-fat alternative to ricotta, mayonnaise or sour cream. Used for sweet or savory dishes, it can be blended for smooth textures, baked into dishes for moisture or used as a base for dips, sauces and toppings.
4. Innovation potential
The surface has barely been scratched on cottage cheese. Flavor and packaging innovations are expected to better position the product as a snack food.
5 . Dairy’s popularity
The entire dairy category is gaining in popularity as consumers seek more sources of protein for their diets. USDA’s Economic Research Service reports that Americans consumed 651 pounds of dairy per person in 2024, a level that nears historic records dating back to 1975 when the agency began tracking dairy consumption trends.
Filling the gap
Cottage cheese is selling faster than dairy manufacturers can make it, and existing capacity is already maxed out, says Rolando de Leon, AMPI’s senior vice president of manufacturing.
“There were about 80 cottage cheese production facilities in the U.S. when consumption peaked in the ‘70s,” he said. “Today, there are only 48 — so there’s tremendous demand for capacity.”
AMPI is moving fast to fill the gap.
“Our manufacturing capabilities and milk resources align well, so we can quickly restructure to make cottage cheese,” de Leon said.
AMPI is already several months into a production build-out at the Blair, Wis., facility formerly used to make 700-pound blocks of Cheddar. New cottage cheese vats and packaging equipment are expected to be up and running by late fall.
By the end of 2026, AMPI will be one of the nation’s largest cottage cheese producers.