Did you know that there were regional styles of cottage cheese?
Neither did I, until I moved to Florida (and even then it took me over four years to discover it). I’ve been buying the stuff for a while, and mostly, I’ve been buying the store generic (Publix, if you must know), which I’ve never been that pleased with–liquidy and runny, regardless of curd size. Recently, Patricia tried a different, name brand. Same thing. So it’s not like they saved money for the store brand by adding water and/or other locally available liquids, such as alligator effluent.
But I was recently there, searching for some other kind, and I found a brand called “Friendship.” And on the side of the plastic container, it said, “California style.” And a light went on. That’s why the local cottage cheese sucked (at least to me). I’d been spoiled by eating the real stuff back in the Golden State for the previous quarter century. I bought it. It was dry, flavorful, ricotta like. Just the way I remembered from LA. One more reason that Florida sux (at least southeast Florida), though at least I can buy the exotic import here.
So, question. Why do the locals like it runny, and do they like it that way up in New York and New Jersey (whence came their ancient ancestors)? Are there other varieties in (say) the Midwest, or Mountain states?