Here's a great little piece on cottage cheese, which has been popping up on the menus of renowned chefs, and slowly gaining back respect amongst cheesemakers and the cheese community. Tasting Table has the story:

Our first bite during a recent meal at City House in Nashville, Tennessee, was a round of burrata cheese, gleaming and bulbous among oiled crostini. We thought we knew this creamy cousin to mozzarella. But no. This burrata was filled with cottage cheese.

No diner side dish, this. Chef Tandy Wilson uses Cruze Dairy Farm buttermilk as a base for his cottage cheese innards, seasoning them with just enough salt to curve around the milky sweetness. That the cheese was so simply and faithfully renewed made its deliciousness even more of a triumph.

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