I never thought I’d write an ode to cottage cheese, but here we are. Good Culture has managed to do the impossible: make me care about what is essentially the food equivalent of your gym-rat friend who won’t shut up about macros. Their cottage cheese, sour cream, and cream cheese are so thick and creamy that I briefly considered using them as drywall spackle. Spoiler alert: they taste way better than spackle.
Let’s start with their Organic 2% Low-Fat Cottage Cheese. It’s low-fat, high-protein, and packed with live and active cultures—because I want it to be exclusive if my gut bacteria are throwing a party. There’s no added sugar, no artificial nonsense—just milk, cream, sea salt, and whatever magic they use to make this stuff taste like a dream instead of a diet punishment.
Then there’s the Organic 4% Classic Cottage Cheese. This one is richer, like the indulgent older sibling who got the full-fat gene. It’s ridiculously creamy, the kind of thing you’d spoon straight from the container while telling yourself you’ll “just have a bite” (spoiler: you won’t stop at one).
Of course, Good Culture isn’t just about cottage cheese. Their Organic Sour Cream is as thick and luxurious as a $200 night cream, except you can eat it. It’s made with milk from pasture-raised cows, simple ingredients, and probiotics—so technically, it’s a health food, right? I smeared it on a baked potato and suddenly felt like I was dining at a five-star steakhouse instead of eating leftovers in my pajamas.
The best part? This isn’t one of those “healthy” brands that tastes like disappointment. Good Culture figured out how to make nutritious dairy products that don’t make you feel like you’re being punished for your life choices. If you’ve been traumatized by watery, flavorless cottage cheese in the past, consider this your redemption arc.
Final verdict: If all cottage cheese tasted like this, maybe it wouldn’t have such an image problem. Good Culture makes dairy cool again—one ridiculously creamy spoonful at a time.