January 14, 2026 • 31 mins
This lumpy dairy product has somehow managed to become divisive, trendy, and old-fashioned all at once. Anney and Lauren stir the pot with the history and science behind cottage cheese.
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Speaker 1 (00:09):
Hello, and welcome to Savor Protection of iHeartRadio. I'm Anny
Reason and I'm Lauren vogel.
Speaker 2 (00:12):
Bum and today we have an episode for you about
cottage cheese.
Speaker 1 (00:17):
Yes, and I do think I know the answer to this,
But was there any particular reason this was on your mind? Lauren?
Speaker 2 (00:25):
So what I've said to you, Annie, and what I
forgot to say in our Vegetable Shortening episode is that
I was thinking for January about you know, like different
episodes and like the flow of episode topics throughout the month,
and I kind of wanted to do like a combination
of weird health food products and comfort food products because
(00:50):
it's still winter, you know, I feel like it's still
We're still right in the midst of good cassileet season,
for example. But also, Jane, is this weird time of
the year when certainly brands want you to be thinking
about your your lifestyle choices, and Blessed cottage cheese has
(01:15):
been part of that for a very long time.
Speaker 1 (01:19):
It definitely has, and we're going to talk about that
in depth. But you know, interestingly, I didn't try cottage
cheese until I think twenty nineteen.
Speaker 2 (01:32):
Oh wow, oh wow, Okay, how did you feel about
it in twenty nineteen.
Speaker 1 (01:38):
Loved it. Actually, I really liked it. I mean, I
know a lot of people complain about the texture. I
liked the texture. I mixed it. Sometimes I would do
the sweet, like just basic jam. I actually went kind
of through a phase. I was eating it a lot,
so sometimes I would do that, and then sometimes I
would do more savory applications. But I don't think I
(01:58):
ever re doing this research. I never went beyond kind
of like a cup of cottage cheese and mixing something
in it. I do have a friend who loves cottage cheese,
and I actually was telling you, Lauren. She was pestering
me all day via text message, and then I said,
I'm trying to do very important cottage cheese research. She
(02:23):
did not leave me alone. Oh she's one of those
even kinds of friends.
Speaker 2 (02:27):
Even she did not respect the cottage cheese research.
Speaker 1 (02:30):
But she did put in there like I do love
just so you know. But we're also going to get
into this more. But I did kind of always associate
it with a health fad that was old fashioned, and
I think that's why I hadn't tried it.
Speaker 2 (02:48):
I actually grew up with that. My father's mother would
serve it as like a light lunch or snack anytime
of day, often with like canned peaches or pineapple or
something like that. And yeah, I I love it. I
didn't even know that people thought it was like old
fashioned or weird until I guess I like left home
(03:08):
and was like, oh, I was kind of raised to
be a sixty five year old man's which is which
is fine, which is a fine thing to be whether
you're a woman or whatever. But yeah, yeah, so no,
I know, I love it. I still buy it as
a snack all the time.
Speaker 1 (03:25):
Yes, And we're going to get into this, but it's
having a bit of a glow up from what I understand.
Speaker 2 (03:31):
My goodness, I had missed this and I am so
fond of it.
Speaker 1 (03:35):
Yeah. Yes, but for past episodes, I would say, any
our past cheese episodes, yogurt, I feel like Mozzarella goat
cheese cheese episodes. Yep.
Speaker 2 (03:49):
There you go. We've done a lot here, we are,
we have, we do love cheese.
Speaker 1 (03:53):
We do we do, which I guess it brings us
to our question, sure, cottage cheese.
Speaker 2 (04:03):
What is it? Well, Cottage cheese is a type of
fresh cheese that consists of smooth, slightly firm to semi
soft curds in a light dressing of milk or whey
or similar, usually with a little bit of salt added.
It is not aged. The curds are irregularly shaped and
can be the size of like small to large pebbles,
(04:24):
or a mix of both small and large pebbles. There's
sort of toothsome like distinct from one another, and in
the firmly fluffied a slightly bouncy range, like neither chewy
nor pasty, and that liquid that there in gives them
a little bit of extra creaminess. Yeah. The flavor is
(04:45):
a little buttery, a little salty, and a little tart,
but like overall, very mild, which makes cottage cheese a
nice base for other flavors, sweet or savory. It can
be eaten cold as a standalone snack or part of
a day time meal, perhaps with toppings like fresh or
canned fruit or vegetables. It can also be used as
(05:06):
an ingredient, incorporated into hot or cold dips, sauces, casseroles,
baked goods, or frozen desserts, often blended to a smooth consistency. First,
it's just a nice lumpy, fresh cheese, so fresh that
its nutritional profile is similar to like a thick yogurt
kind of situation. It's sort of like an all dairy salad,
(05:29):
although it can be made with dairy alternatives. It is
the creamy, soft, and non forbidden form of aquarium gravel.
You have to understand that I'm an aquarium enthusiast, so
that's not a diss It's like eating the feeling of
descending down through lots of puffy little clouds and an airplane,
(05:51):
just sort of like fulfilling and grounding.
Speaker 1 (05:58):
Yeah. Yeah. Reading other people's reviews of it, I kind
of felt bad when people were like, I hate the texture.
I get it, that's your preference.
Speaker 2 (06:07):
Oh sure, yeah to me, I love the texture.
Speaker 1 (06:10):
Yeah, it's so nice. It's interesting.
Speaker 2 (06:14):
It is it is. Oh yeah, no, I've always enjoyed
it anyway. Anyway, Cheese is a way of concentrating and
preserving the nutritious parts of milk. One of the key
ways of doing that is separating out and removing some
of milk's water content, because, like us, most microbes need
water to live, a thing which I have to remind
(06:34):
myself of about myself all the time. In the case
of cottage cheese and other fresh cheeses, you're doing that
water removal relatively gently because you want the resulting product
to stay soft and mild. Also, as a result, the
product isn't going to keep for quite as long as
something like an aged cheddar or something like that. Yeah,
(06:56):
so you start by encouraging the milk's fat and fat
soluble stuff to coagulate, that is, separate out from the
water and water soluble stuff by adding either acid or
lactic acid bacteria which eat sugars in milk, and poop
acid bacteria pooum baum, or you can add coagulating enzymes
(07:20):
like rennet. At any rate. This will make the fat
end stuff form up into solid curds in it's sort
of bath of water and stuff, which is whey. For
cottage cheese, you might work the curds in some manner, cutting, stirring, pressing, warming,
or cooling, salting until they reach the consistency that you're
(07:42):
looking for. You then drain the whey, rinse the curds,
probably let them like dry and or solidify a little bit,
and then dress the curds with a little bit of
milk or another milk product. Like whey or or I
don't know, like cream if you're fancy. Sure have Have
we ever talked about low fat or fat free cheese making.
(08:05):
I don't think we have, and that I don't think so.
I think it's going to have to be a topic
for another day because it requires a little bit more science. Yeah, yep, yep. Anyway,
cottage cheese. Yes, you can buy it in packages ranging
from single serve to like big old tubs in whole milk,
(08:26):
low fat or fat free varieties. These single serve pots
are sometimes sold with flavorings either mixed in or on
the bottom, like a sweet fruit compote or maybe savory
herbs and spices. It is also sometimes produced with dairy
alternatives like cashew, and you can make it at home.
I definitely accidentally made something very like cottage cheese once
(08:51):
while we were attempting to make yogurt back in the day. Yeah,
because you basically just take milk, heat it to a simmer,
add some acid, take it off the heat, stir it
until it's curds, and then drain the curds and salt them.
And if you want to dress them with a little
bit of the whay or some milk or cream or whatever.
(09:11):
You can do that. That's it. That's what you do
to make cottage cheese. It's very simple mm hmm, and
simple to do accidentally. Yes, yes, however you wind up
with cottage cheese when you eat it by itself. It
doesn't have to be by itself. You can fancy it
up with all kinds of toppings. I don't know, put
(09:33):
some pesto in there, some fresh berries, yeah, do whatever
you want. It can also be a great subon for
other dairy products and recipes if you are looking for
something cheaper and or less fatty and or more protein
e depending on the alternate dairy in question. And speaking
(09:59):
of over the past few years, there have indeed been
a lot of recipes circulating on social media for everything
from like frittatas to flatbreads, to pizza buns to edible
cookie dough made with cottage cheese is like a star
ingredient and yeah, yeah, it can right be blended, smooth
(10:19):
and go into a lot of things that you would
typically use ricotta or cream cheese or sour cream for.
If these recipes have not already found you, you can
find them.
Speaker 1 (10:33):
Indeed, you can, oh, yes, well, I suppose that does
bring us to the nutrition.
Speaker 2 (10:44):
Yeah. So generally speaking, by itself, cottage cheese has like
a bunch of protein, a bit of fat, just a
tiny bit of sugar, and a good smattering of micronutrients.
In other words, it will fill you up and help
keep you going. You know, eat a vegetable or fruit,
maybe a grain, you want to get some fiber in there,
is all I'm saying. And also, this is a really
(11:10):
great time to mention that if you ever want to
know about the nutritional profile of a packaged food, you
should read the nutrition label. I mean, you can certainly
go off of vibes or video influencers, but I don't
recommend that scientifically speaking. You know, if you care about
(11:30):
this sort of thing, all I'm saying is, you know,
take your time either inegrossery store or beforehand and like
compare and contrast some different products. That's it's the best
way to find out. But all that being said, save
or motto, bodies are complicated. Nutrition is complicated, More research
is necessary. Don't eat a medicinal amount of cottage cheese.
(11:52):
What would that even look like? I'm not sure. I mean,
don't do that.
Speaker 1 (11:58):
Oh no, take that as a challenge. Also eat two vegetables.
Speaker 2 (12:05):
That's our new Yeah, yeah, that's what.
Speaker 1 (12:10):
We do.
Speaker 2 (12:11):
Have some numbers for you, we do, okay. As of
nineteen seventy five, Americans were consuming some like four point
six pounds of cottage cheese a year, and that was
round about a peak. The amount would decline steadily from
then through twenty twenty one, at which point it dropped
(12:33):
below two pounds. But it has been turning around since then.
All of these social media trends had sales of cotge
cheese up like twenty to thirty percent year over year
from twenty twenty four to twenty twenty five. In some
markets like the US and the UK. Coche cheese still
(12:57):
only makes up about forty five percent of cheeses sold
by in these markets, though, so it's got room to grow.
Speaker 1 (13:06):
And I think it's going to Lauren, to be honest
with you, you.
Speaker 2 (13:09):
Know, it's I think it's I think it's still going up. Yeah,
But oh my goodness. We have quite a story of
how this all got to hear and we are going
to get into that in the history section, which we'll
get to as soon as we get back from a
quick break. For a word from our sponsors.
Speaker 1 (13:36):
And we're back.
Speaker 2 (13:36):
Thank you sponsor, Yes, thank you.
Speaker 1 (13:39):
Okay. So, if you've heard our past episode on cheeses
and yogurt, you know the drill early cheese was probably
developed by accident and several different places based on the
environment of those places, and was then adapted to taste.
This is where we get our grand cheese board. A
multiverse of cheese historians suspect that early cottage cheeses may
(14:04):
have been one of the oldest varieties of cheese because,
like you said, laurence kind of kind of happens if
you let it happen, going back thousands of years, possibly
as far back as five thousand BCE. When it comes
to our more modern iteration of cottage cheese in the US,
it's generally traced to early home setders who used excess
(14:26):
milk to make cottage cheese to minimize waste. And it
was pretty simple, yeah, and it was a natural process
and you got more food out of it.
Speaker 2 (14:33):
It's great.
Speaker 1 (14:35):
Historians think that these techniques of making cottage cheese in
the US trace back to Central Europeans, and the popular
story of why it's called cottage cheese is that at
the time, small farmhouses were called cottages, and this is
where the cheeses were primarily being produced. The history's kind
(14:57):
of murky on that, but that's the popular story. The
eighteen thirty three version of Goodie's Ladies Book, Volume three
mentioned cottage cheese an article describing country lodgings. The way
it was written made it clear that the author didn't
expect the general audience to know what it was, so
that indicates it was either regional or just people didn't
really know about it at that time. It was a
(15:21):
pretty funny article. She was like a little these country
bumpkins doing Yeah. Industrial factories started producing cottage cheeses in
the early twentieth century in.
Speaker 2 (15:36):
The US specifically, I don't think that what we're talking
about as cottage cheese ever went industrial anywhere else. If
anyone out there has other information, please let me know.
I know that it's called pot cheese in other cultures,
(15:57):
and it's super close to like farm cheeses and like quark,
but it's not quite the same thing anyway, let us know.
Speaker 1 (16:05):
Go ahead, yes, yes, please let us know.
Speaker 2 (16:09):
So.
Speaker 1 (16:10):
In the US, advertising helped popularize cottage cheese during World
War One and World War Two as a high protein,
healthy product that could replace meat during wartime rationing. A
US dairy surplus and the government's efforts around that surplus
in nineteen eighteen helped give cottage cheese a boost. To
(16:31):
one of the ads, I found that you'll see a
lot if you're researching cottage cheese if you happen to
be like us claimed that it had more protein than meat,
and that quote you'll need less meat. A postal card
will bring recipes cottage cheese or meat. Ask your pocket book,
and there was an exclamation point there. I just want
(16:52):
to be clear, Oh yeah, oh yes, yes. And this
was from the US Department of Agriculture, and this was
one of many USDA ads or pamphlets that was pushing
for the increased consumption of cottage cheese, and a lot
of them were published in nineteen eighteen. Cottage cheese was
also available on US Navy ships, and I read some
(17:14):
accounts of how like UK soldiers on US Navy ships
were like, oh, cottage cheese. The USDA also published Cottage
Cheese Dishes Wholesome, Economical, Delicious in nineteen eighteen, and it
had all kinds of recipes and ways to incorporate cottage
(17:35):
cheese into the American diet, as well as using up
leftovers while doing so, and even directions on how to
make your own cottage cheese in the US. Yes, cottage
cheese really saw a boom in the nineteen fifties as
a health food. A lot of the advertising was aimed
(17:55):
at women and weight loss, specifically.
Speaker 2 (17:58):
A weight loss and and economics and entertaining. Yeah, the
American Dairy Association really leaned into this. They published this
twenty three page pamphlet in nineteen fifty called Creative Cooking
with Cottage Cheese, which is just spectacularly mid century. I
don't have the full book, but from one of the
(18:21):
previews you can see a page of recipes for dips,
and they range from everything from something named Glamour Dip.
For reasons that are not immediately apparent to me, the
calls for cottage cheese, minced anchovies, minced onion, finely chopped
(18:42):
green pepper and lemon, juice, and dry mustard, all mixed
in a blender until smooth, very gilla, very glamorous, very glamorous. Also,
and I'm so sorry this one is a little bit
more horrifying. Something called the Teener's Special Dunk, which is
(19:05):
cottage cheese, creamy peanut butter, milk, ketchup, and sweet pickle
Relish again. Yeah, the cottage cheese and peanut butter are
blended until smooth and then everything else gets mixed in. Yeah. Wow,
(19:27):
wow is what I said as well.
Speaker 1 (19:32):
That sounds like such a and I don't necessarily mean
any offense by this, but that sounds like such a
kid idea. That's when I'm like, I love ketchup, and
I love peanut butter, and I love.
Speaker 2 (19:42):
And I love Relish, and so let's go.
Speaker 1 (19:45):
Let's just put it all together.
Speaker 2 (19:46):
Yeah, it meant, I mean the teeners might be a
reference to kids. It does specify that it's good with
celery sticks. I'm not I'm not sure.
Speaker 1 (20:02):
Okay, Well, listeners right in and let us know. Yeah,
who knows it could be good. I don't know. I
haven't tried it.
Speaker 2 (20:10):
Yeah, that one time that we tried, well, was it
peanut butter and oh Mayo sandwiches? Oh, but you weren't
happy about the Mayo. I thought it was fine.
Speaker 1 (20:18):
Yeah, but I have a personal vendetta against Mayo. So
that was it. Yeah, So it's some things. I think
you can sound really bad on paper, but maybe worked,
Maybe did so I take back my disgust, but I
don't take back my shock.
Speaker 2 (20:37):
Yeah, no, I think the wow is called for.
Speaker 1 (20:40):
Yes, I agree, I agree, all right. Well hmm, so.
Speaker 2 (20:47):
Perhaps despite these recipes.
Speaker 1 (20:50):
Perhaps despite that cottage cheese. The popularity of cottage cheese
grew over the next two decades, the point that the
US Department of Agriculture reported that Americans were consuming about
five pounds a year in the early seventies. People often
ate it with a salad and some type of canned fruit.
Cottage cheese also really benefited from the low fat diets
(21:13):
of the seventies and eighties, fueled by rising magazine culture
and celebrity endorsements. President Nixon was a big fan of
cottage cheese, and I think the two preferences I saw
was cottage cheese with ketchup and cottage cheese with pineapple.
Yeah yeah, so sweet savory?
Speaker 2 (21:32):
Yeah sure. Sure.
Speaker 1 (21:36):
However, US cottage cheese consumption started declining in the mid eighties,
seemingly replaced by the exponential growth in the yogurt market. Yes,
there are a few theories as to why this happened.
One of the main ones is that producing consistently high
quality cottage cheese can be a bit of a pain.
(21:59):
Another is that it started to be viewed as the
dreaded old fashioned product. It also just didn't have the
marketing behind it that a product like yogurt did at
that point, because if you remember our yogurt episodes.
Speaker 2 (22:13):
Y yogurt came out hard. Yeah, the eighties and nineties
were a big time of yogurt advertising. Yes, absolutely, from
what I understand. Patch cheese started taking off in Europe
in the early two thousands, and around the same time
in the US, producers started packaging it in those single
serve cups like yogurt, sometimes with flavorings like yogurt, like
(22:39):
a fruit compode or something.
Speaker 1 (22:42):
Yes, and as we mentioned, in recent years, cottage cheese
has seen a resurgence in part due to social media,
where people are putting it into all kinds of recipes
and touting its health benefits. There are savory and sweet applications,
and often people recommend blending it the cottage cheese so
(23:02):
it has like more consistency and you can use it
in more things. This is part of an overall wellness
mindset in younger generations. I read an interesting article that was, like,
at one point it was focused on women losing weight,
and then it was men eat more protein to get
more muscles, and now it's sort of a more generalized
(23:23):
I just want to be healthier. Yeah, kind of those
mindset shifts.
Speaker 2 (23:28):
Yeah, yeah, it's been really interesting to watch. But yeah,
so specifically about this, a few more numbers for you. So, like,
the US market began trending up in twenty twenty two
and just kept going, Like year over year sales jumped
eleven percent, than seventeen percent two years in a row,
than twenty percent in twenty twenty five. Demand was so
(23:51):
great for specific brands like Good Culture and Organic Valley
that like they couldn't keep product on the shelves in
some areas. Apparently. Twenty twenty three was the year that
a number of TikTok videos went real big featuring cottage
cheese ice cream recipes specifically. But the breadth of recipes
incorporating cottage cheese expanded real quickly, and Good Culture specifically
(24:16):
was featured in social media and saw a growth of
eighty percent in twenty twenty three.
Speaker 1 (24:24):
Wow.
Speaker 2 (24:27):
And due to this, manufacturers are now working with like
more like partners and contractors to try to get more
of the stuff out there.
Speaker 1 (24:39):
This is always so fascinating every time we have at
the end kind of a TikTok trend or a social
media trend that impacted.
Speaker 2 (24:49):
Yeah, the market, it like deeply impacted the market, that
had people going like, how do we get these people
enough cottage cheese? We don't have the memes?
Speaker 1 (25:01):
They didn't they thought it was old fashioned, and now
we can't get enough.
Speaker 2 (25:04):
All the shows.
Speaker 1 (25:06):
It's fascinating.
Speaker 2 (25:08):
I love it. I love it, especially like not like
like I'm not on certain parts of social media and
so like I had no idea that this was a
thing at all.
Speaker 1 (25:18):
Me too, my friend who was pestering me today and
I was like, I'm researching cottage cheese. She was like,
that's not relevant anymore. I was like, you have no idea,
of my friend. Oh oh, but I am really interested
(25:39):
because a lot of this was very US focused. I
would love to hear from everybody, obviously, but also just
people from other countries. I'm really curious about Oh.
Speaker 2 (25:51):
Yeah, yeah, yeah. Is this like from our descriptions of it,
is this a type of dairy product that you are
familiar with or some kind of version of it or yeah.
Speaker 1 (26:06):
Savor must know we need to answer. We do.
Speaker 2 (26:09):
We have cottage cheese questions.
Speaker 1 (26:11):
We do, but I think that's what we have to
say about cottage cheese for now.
Speaker 2 (26:16):
I think it is. Yeah. We do already have some
listener mail for you, though, and we are going to
get into that as soon as we get back from
one more quick break for a word from our sponsors,
and we're back. Thank you, sponsor, Yes, thank you, And
(26:39):
we're back.
Speaker 1 (26:39):
With a listener The Wild world of Cottage Cheese. Yeah yeah,
speaking of wild worlds our quote. Love the episode on Fullernum.
(27:04):
I find it to be a great cordial liquor liquore
to have around. Wish this had hit before you came
to Pittsburgh, Lauren, as my favorite is actually made here
in Pittsburgh, and you could have bought some Maggie's Farm
rum mikex it. They do standard cane, sugar, lime, ginger clove,
(27:24):
but the mix to me is just spot on. I
really like using it to make a hot toddy in
colder weather or when you are just feeling a tad
under the weather as a comfort drink if you are
making some good hot chocolate where you are using more
than a simple mix, not that there is anything wrong
with that. A little bit at the end is a
nice touch. The other thing I enjoy is just having
(27:46):
a shot after a big meal as an after dinner sipper.
Keep it chilled and it is ready to go. Something
so good about it. So we need to get both
of you here to try it.
Speaker 2 (27:58):
Oh yes, oh yeah, yeah I did while while I
was in Pittsburgh last year in November, I did go
to a number of breweries, but I don't think I
hit any distilleries. So a whole world, A whole world awaits.
Speaker 1 (28:20):
Yeah, yes, next time. And that does sound really nice
to adden to, like a hot toddy or something.
Speaker 2 (28:26):
Or hot chocolate, right, yes, Katie wrote, I've been catching
up on the last couple of podcasts and listened to
the Vegetable Shortening episode last night, and I've just finished
the Castleet episode today. I grew up in a Crisco household.
There was always a blue box of Crisco in the
cupboard because Mom used it to make her famous chocolate
chip cookies, and as a result, both of my sisters
(28:48):
always have a box of Crisco to use when they
make her cookies. I'm one of the very few people
who never really liked her recipe for them sacrilege. I know,
not to like your own mother's cookies. Best As an adult,
I have a recipe that I much prefer that uses
butter instead of crisco. One of my sisters also makes
her frosting with crisco. She likes that it turns out
(29:10):
consistently every time, but I'm not a fan of the
flavor of it and find that it tends to have
a greasy texture. One of my professors hosted a potluck
dinner at her house at the end of each semester
for the students she had taught that semester, and her
contribution to the pot luck was usually cassilet. Thinking about
it brings me back to her house and good meals
shared with good company.
Speaker 1 (29:33):
That's nice.
Speaker 2 (29:34):
Yes, oh had I had one professor who would do
that and it was really sweet.
Speaker 1 (29:41):
I had a high school my French high school teacher,
which kind of makes sense, but she would have a
day where you all brought in, We all brought in
food that was supposed to be French and it was
really nice. Oh yeah, it's a very exciting day.
Speaker 2 (29:56):
Oh sure, yeah, anytime you get food at school, that's great, right, yeah, yeah,
oh and oh also there was also attached to all
of this a really funny family text message conversation about
the differences between tenderflake lard and regular Crisco and yellow
Crisco and the trust of family members to know the
(30:19):
differences between lard and Chrisco. But not included out loud
here because it involves a lot of characters and I
didn't have time to get a full cast together.
Speaker 1 (30:34):
It did, but it was one of those things when
you read it, you're like, this is the family dynamics.
Speaker 3 (30:40):
Are clear, beautiful, beautiful, Yes, and very much appreciate that,
because we did ask for what's going on with Crisco.
Speaker 2 (30:52):
Around the world in your.
Speaker 1 (30:54):
Households, And I do think it's funny that I do
think something. Companies do that on purpose. They're like, see
the packaging is also yellow, so trying to confuse us.
Speaker 2 (31:08):
This is why I'm saying to read your nutritional labels.
Speaker 1 (31:12):
It is very important, Lauren, very important advice. But yes,
thank you to both of these listeners for writing in
If you would like to try to as you can
our emails. Hello, at savorpod dot com.
Speaker 2 (31:26):
We're also on social media. You can find us on
Instagram and blue Sky at savor pod, and we do
hope to hear from you. Savor is a production of iHeartRadio.
For more podcasts my heart Radio, you can visit the
iHeartRadio app, Apple Podcasts, or wherever you listen to your
favorite shows. Thanks as always to our super producers Dylan
Fagan and Andrew Howard. Thanks to you for listening, and
(31:47):
we hope that lots more good things are coming your
way
Hello, and welcome to Savor Protection of iHeartRadio. I'm Anny
Reason and I'm Lauren vogel.
Speaker 2 (00:12):
Bum and today we have an episode for you about
cottage cheese.
Speaker 1 (00:17):
Yes, and I do think I know the answer to this,
But was there any particular reason this was on your mind? Lauren?
Speaker 2 (00:25):
So what I've said to you, Annie, and what I
forgot to say in our Vegetable Shortening episode is that
I was thinking for January about you know, like different
episodes and like the flow of episode topics throughout the month,
and I kind of wanted to do like a combination
of weird health food products and comfort food products because
(00:50):
it's still winter, you know, I feel like it's still
We're still right in the midst of good cassileet season,
for example. But also, Jane, is this weird time of
the year when certainly brands want you to be thinking
about your your lifestyle choices, and Blessed cottage cheese has
(01:15):
been part of that for a very long time.
Speaker 1 (01:19):
It definitely has, and we're going to talk about that
in depth. But you know, interestingly, I didn't try cottage
cheese until I think twenty nineteen.
Speaker 2 (01:32):
Oh wow, oh wow, Okay, how did you feel about
it in twenty nineteen.
Speaker 1 (01:38):
Loved it. Actually, I really liked it. I mean, I
know a lot of people complain about the texture. I
liked the texture. I mixed it. Sometimes I would do
the sweet, like just basic jam. I actually went kind
of through a phase. I was eating it a lot,
so sometimes I would do that, and then sometimes I
would do more savory applications. But I don't think I
(01:58):
ever re doing this research. I never went beyond kind
of like a cup of cottage cheese and mixing something
in it. I do have a friend who loves cottage cheese,
and I actually was telling you, Lauren. She was pestering
me all day via text message, and then I said,
I'm trying to do very important cottage cheese research. She
(02:23):
did not leave me alone. Oh she's one of those
even kinds of friends.
Speaker 2 (02:27):
Even she did not respect the cottage cheese research.
Speaker 1 (02:30):
But she did put in there like I do love
just so you know. But we're also going to get
into this more. But I did kind of always associate
it with a health fad that was old fashioned, and
I think that's why I hadn't tried it.
Speaker 2 (02:48):
I actually grew up with that. My father's mother would
serve it as like a light lunch or snack anytime
of day, often with like canned peaches or pineapple or
something like that. And yeah, I I love it. I
didn't even know that people thought it was like old
fashioned or weird until I guess I like left home
(03:08):
and was like, oh, I was kind of raised to
be a sixty five year old man's which is which
is fine, which is a fine thing to be whether
you're a woman or whatever. But yeah, yeah, so no,
I know, I love it. I still buy it as
a snack all the time.
Speaker 1 (03:25):
Yes, And we're going to get into this, but it's
having a bit of a glow up from what I understand.
Speaker 2 (03:31):
My goodness, I had missed this and I am so
fond of it.
Speaker 1 (03:35):
Yeah. Yes, but for past episodes, I would say, any
our past cheese episodes, yogurt, I feel like Mozzarella goat
cheese cheese episodes. Yep.
Speaker 2 (03:49):
There you go. We've done a lot here, we are,
we have, we do love cheese.
Speaker 1 (03:53):
We do we do, which I guess it brings us
to our question, sure, cottage cheese.
Speaker 2 (04:03):
What is it? Well, Cottage cheese is a type of
fresh cheese that consists of smooth, slightly firm to semi
soft curds in a light dressing of milk or whey
or similar, usually with a little bit of salt added.
It is not aged. The curds are irregularly shaped and
can be the size of like small to large pebbles,
(04:24):
or a mix of both small and large pebbles. There's
sort of toothsome like distinct from one another, and in
the firmly fluffied a slightly bouncy range, like neither chewy
nor pasty, and that liquid that there in gives them
a little bit of extra creaminess. Yeah. The flavor is
(04:45):
a little buttery, a little salty, and a little tart,
but like overall, very mild, which makes cottage cheese a
nice base for other flavors, sweet or savory. It can
be eaten cold as a standalone snack or part of
a day time meal, perhaps with toppings like fresh or
canned fruit or vegetables. It can also be used as
(05:06):
an ingredient, incorporated into hot or cold dips, sauces, casseroles,
baked goods, or frozen desserts, often blended to a smooth consistency. First,
it's just a nice lumpy, fresh cheese, so fresh that
its nutritional profile is similar to like a thick yogurt
kind of situation. It's sort of like an all dairy salad,
(05:29):
although it can be made with dairy alternatives. It is
the creamy, soft, and non forbidden form of aquarium gravel.
You have to understand that I'm an aquarium enthusiast, so
that's not a diss It's like eating the feeling of
descending down through lots of puffy little clouds and an airplane,
(05:51):
just sort of like fulfilling and grounding.
Speaker 1 (05:58):
Yeah. Yeah. Reading other people's reviews of it, I kind
of felt bad when people were like, I hate the texture.
I get it, that's your preference.
Speaker 2 (06:07):
Oh sure, yeah to me, I love the texture.
Speaker 1 (06:10):
Yeah, it's so nice. It's interesting.
Speaker 2 (06:14):
It is it is. Oh yeah, no, I've always enjoyed
it anyway. Anyway, Cheese is a way of concentrating and
preserving the nutritious parts of milk. One of the key
ways of doing that is separating out and removing some
of milk's water content, because, like us, most microbes need
water to live, a thing which I have to remind
(06:34):
myself of about myself all the time. In the case
of cottage cheese and other fresh cheeses, you're doing that
water removal relatively gently because you want the resulting product
to stay soft and mild. Also, as a result, the
product isn't going to keep for quite as long as
something like an aged cheddar or something like that. Yeah,
(06:56):
so you start by encouraging the milk's fat and fat
soluble stuff to coagulate, that is, separate out from the
water and water soluble stuff by adding either acid or
lactic acid bacteria which eat sugars in milk, and poop
acid bacteria pooum baum, or you can add coagulating enzymes
(07:20):
like rennet. At any rate. This will make the fat
end stuff form up into solid curds in it's sort
of bath of water and stuff, which is whey. For
cottage cheese, you might work the curds in some manner, cutting, stirring, pressing, warming,
or cooling, salting until they reach the consistency that you're
(07:42):
looking for. You then drain the whey, rinse the curds,
probably let them like dry and or solidify a little bit,
and then dress the curds with a little bit of
milk or another milk product. Like whey or or I
don't know, like cream if you're fancy. Sure have Have
we ever talked about low fat or fat free cheese making.
(08:05):
I don't think we have, and that I don't think so.
I think it's going to have to be a topic
for another day because it requires a little bit more science. Yeah, yep, yep. Anyway,
cottage cheese. Yes, you can buy it in packages ranging
from single serve to like big old tubs in whole milk,
(08:26):
low fat or fat free varieties. These single serve pots
are sometimes sold with flavorings either mixed in or on
the bottom, like a sweet fruit compote or maybe savory
herbs and spices. It is also sometimes produced with dairy
alternatives like cashew, and you can make it at home.
I definitely accidentally made something very like cottage cheese once
(08:51):
while we were attempting to make yogurt back in the day. Yeah,
because you basically just take milk, heat it to a simmer,
add some acid, take it off the heat, stir it
until it's curds, and then drain the curds and salt them.
And if you want to dress them with a little
bit of the whay or some milk or cream or whatever.
(09:11):
You can do that. That's it. That's what you do
to make cottage cheese. It's very simple mm hmm, and
simple to do accidentally. Yes, yes, however you wind up
with cottage cheese when you eat it by itself. It
doesn't have to be by itself. You can fancy it
up with all kinds of toppings. I don't know, put
(09:33):
some pesto in there, some fresh berries, yeah, do whatever
you want. It can also be a great subon for
other dairy products and recipes if you are looking for
something cheaper and or less fatty and or more protein
e depending on the alternate dairy in question. And speaking
(09:59):
of over the past few years, there have indeed been
a lot of recipes circulating on social media for everything
from like frittatas to flatbreads, to pizza buns to edible
cookie dough made with cottage cheese is like a star
ingredient and yeah, yeah, it can right be blended, smooth
(10:19):
and go into a lot of things that you would
typically use ricotta or cream cheese or sour cream for.
If these recipes have not already found you, you can
find them.
Speaker 1 (10:33):
Indeed, you can, oh, yes, well, I suppose that does
bring us to the nutrition.
Speaker 2 (10:44):
Yeah. So generally speaking, by itself, cottage cheese has like
a bunch of protein, a bit of fat, just a
tiny bit of sugar, and a good smattering of micronutrients.
In other words, it will fill you up and help
keep you going. You know, eat a vegetable or fruit,
maybe a grain, you want to get some fiber in there,
is all I'm saying. And also, this is a really
(11:10):
great time to mention that if you ever want to
know about the nutritional profile of a packaged food, you
should read the nutrition label. I mean, you can certainly
go off of vibes or video influencers, but I don't
recommend that scientifically speaking. You know, if you care about
(11:30):
this sort of thing, all I'm saying is, you know,
take your time either inegrossery store or beforehand and like
compare and contrast some different products. That's it's the best
way to find out. But all that being said, save
or motto, bodies are complicated. Nutrition is complicated, More research
is necessary. Don't eat a medicinal amount of cottage cheese.
(11:52):
What would that even look like? I'm not sure. I mean,
don't do that.
Speaker 1 (11:58):
Oh no, take that as a challenge. Also eat two vegetables.
Speaker 2 (12:05):
That's our new Yeah, yeah, that's what.
Speaker 1 (12:10):
We do.
Speaker 2 (12:11):
Have some numbers for you, we do, okay. As of
nineteen seventy five, Americans were consuming some like four point
six pounds of cottage cheese a year, and that was
round about a peak. The amount would decline steadily from
then through twenty twenty one, at which point it dropped
(12:33):
below two pounds. But it has been turning around since then.
All of these social media trends had sales of cotge
cheese up like twenty to thirty percent year over year
from twenty twenty four to twenty twenty five. In some
markets like the US and the UK. Coche cheese still
(12:57):
only makes up about forty five percent of cheeses sold
by in these markets, though, so it's got room to grow.
Speaker 1 (13:06):
And I think it's going to Lauren, to be honest
with you, you.
Speaker 2 (13:09):
Know, it's I think it's I think it's still going up. Yeah,
But oh my goodness. We have quite a story of
how this all got to hear and we are going
to get into that in the history section, which we'll
get to as soon as we get back from a
quick break. For a word from our sponsors.
Speaker 1 (13:36):
And we're back.
Speaker 2 (13:36):
Thank you sponsor, Yes, thank you.
Speaker 1 (13:39):
Okay. So, if you've heard our past episode on cheeses
and yogurt, you know the drill early cheese was probably
developed by accident and several different places based on the
environment of those places, and was then adapted to taste.
This is where we get our grand cheese board. A
multiverse of cheese historians suspect that early cottage cheeses may
(14:04):
have been one of the oldest varieties of cheese because,
like you said, laurence kind of kind of happens if
you let it happen, going back thousands of years, possibly
as far back as five thousand BCE. When it comes
to our more modern iteration of cottage cheese in the US,
it's generally traced to early home setders who used excess
(14:26):
milk to make cottage cheese to minimize waste. And it
was pretty simple, yeah, and it was a natural process
and you got more food out of it.
Speaker 2 (14:33):
It's great.
Speaker 1 (14:35):
Historians think that these techniques of making cottage cheese in
the US trace back to Central Europeans, and the popular
story of why it's called cottage cheese is that at
the time, small farmhouses were called cottages, and this is
where the cheeses were primarily being produced. The history's kind
(14:57):
of murky on that, but that's the popular story. The
eighteen thirty three version of Goodie's Ladies Book, Volume three
mentioned cottage cheese an article describing country lodgings. The way
it was written made it clear that the author didn't
expect the general audience to know what it was, so
that indicates it was either regional or just people didn't
really know about it at that time. It was a
(15:21):
pretty funny article. She was like a little these country
bumpkins doing Yeah. Industrial factories started producing cottage cheeses in
the early twentieth century in.
Speaker 2 (15:36):
The US specifically, I don't think that what we're talking
about as cottage cheese ever went industrial anywhere else. If
anyone out there has other information, please let me know.
I know that it's called pot cheese in other cultures,
(15:57):
and it's super close to like farm cheeses and like quark,
but it's not quite the same thing anyway, let us know.
Speaker 1 (16:05):
Go ahead, yes, yes, please let us know.
Speaker 2 (16:09):
So.
Speaker 1 (16:10):
In the US, advertising helped popularize cottage cheese during World
War One and World War Two as a high protein,
healthy product that could replace meat during wartime rationing. A
US dairy surplus and the government's efforts around that surplus
in nineteen eighteen helped give cottage cheese a boost. To
(16:31):
one of the ads, I found that you'll see a
lot if you're researching cottage cheese if you happen to
be like us claimed that it had more protein than meat,
and that quote you'll need less meat. A postal card
will bring recipes cottage cheese or meat. Ask your pocket book,
and there was an exclamation point there. I just want
(16:52):
to be clear, Oh yeah, oh yes, yes. And this
was from the US Department of Agriculture, and this was
one of many USDA ads or pamphlets that was pushing
for the increased consumption of cottage cheese, and a lot
of them were published in nineteen eighteen. Cottage cheese was
also available on US Navy ships, and I read some
(17:14):
accounts of how like UK soldiers on US Navy ships
were like, oh, cottage cheese. The USDA also published Cottage
Cheese Dishes Wholesome, Economical, Delicious in nineteen eighteen, and it
had all kinds of recipes and ways to incorporate cottage
(17:35):
cheese into the American diet, as well as using up
leftovers while doing so, and even directions on how to
make your own cottage cheese in the US. Yes, cottage
cheese really saw a boom in the nineteen fifties as
a health food. A lot of the advertising was aimed
(17:55):
at women and weight loss, specifically.
Speaker 2 (17:58):
A weight loss and and economics and entertaining. Yeah, the
American Dairy Association really leaned into this. They published this
twenty three page pamphlet in nineteen fifty called Creative Cooking
with Cottage Cheese, which is just spectacularly mid century. I
don't have the full book, but from one of the
(18:21):
previews you can see a page of recipes for dips,
and they range from everything from something named Glamour Dip.
For reasons that are not immediately apparent to me, the
calls for cottage cheese, minced anchovies, minced onion, finely chopped
(18:42):
green pepper and lemon, juice, and dry mustard, all mixed
in a blender until smooth, very gilla, very glamorous, very glamorous. Also,
and I'm so sorry this one is a little bit
more horrifying. Something called the Teener's Special Dunk, which is
(19:05):
cottage cheese, creamy peanut butter, milk, ketchup, and sweet pickle
Relish again. Yeah, the cottage cheese and peanut butter are
blended until smooth and then everything else gets mixed in. Yeah. Wow,
(19:27):
wow is what I said as well.
Speaker 1 (19:32):
That sounds like such a and I don't necessarily mean
any offense by this, but that sounds like such a
kid idea. That's when I'm like, I love ketchup, and
I love peanut butter, and I love.
Speaker 2 (19:42):
And I love Relish, and so let's go.
Speaker 1 (19:45):
Let's just put it all together.
Speaker 2 (19:46):
Yeah, it meant, I mean the teeners might be a
reference to kids. It does specify that it's good with
celery sticks. I'm not I'm not sure.
Speaker 1 (20:02):
Okay, Well, listeners right in and let us know. Yeah,
who knows it could be good. I don't know. I
haven't tried it.
Speaker 2 (20:10):
Yeah, that one time that we tried, well, was it
peanut butter and oh Mayo sandwiches? Oh, but you weren't
happy about the Mayo. I thought it was fine.
Speaker 1 (20:18):
Yeah, but I have a personal vendetta against Mayo. So
that was it. Yeah, So it's some things. I think
you can sound really bad on paper, but maybe worked,
Maybe did so I take back my disgust, but I
don't take back my shock.
Speaker 2 (20:37):
Yeah, no, I think the wow is called for.
Speaker 1 (20:40):
Yes, I agree, I agree, all right. Well hmm, so.
Speaker 2 (20:47):
Perhaps despite these recipes.
Speaker 1 (20:50):
Perhaps despite that cottage cheese. The popularity of cottage cheese
grew over the next two decades, the point that the
US Department of Agriculture reported that Americans were consuming about
five pounds a year in the early seventies. People often
ate it with a salad and some type of canned fruit.
Cottage cheese also really benefited from the low fat diets
(21:13):
of the seventies and eighties, fueled by rising magazine culture
and celebrity endorsements. President Nixon was a big fan of
cottage cheese, and I think the two preferences I saw
was cottage cheese with ketchup and cottage cheese with pineapple.
Yeah yeah, so sweet savory?
Speaker 2 (21:32):
Yeah sure. Sure.
Speaker 1 (21:36):
However, US cottage cheese consumption started declining in the mid eighties,
seemingly replaced by the exponential growth in the yogurt market. Yes,
there are a few theories as to why this happened.
One of the main ones is that producing consistently high
quality cottage cheese can be a bit of a pain.
(21:59):
Another is that it started to be viewed as the
dreaded old fashioned product. It also just didn't have the
marketing behind it that a product like yogurt did at
that point, because if you remember our yogurt episodes.
Speaker 2 (22:13):
Y yogurt came out hard. Yeah, the eighties and nineties
were a big time of yogurt advertising. Yes, absolutely, from
what I understand. Patch cheese started taking off in Europe
in the early two thousands, and around the same time
in the US, producers started packaging it in those single
serve cups like yogurt, sometimes with flavorings like yogurt, like
(22:39):
a fruit compode or something.
Speaker 1 (22:42):
Yes, and as we mentioned, in recent years, cottage cheese
has seen a resurgence in part due to social media,
where people are putting it into all kinds of recipes
and touting its health benefits. There are savory and sweet applications,
and often people recommend blending it the cottage cheese so
(23:02):
it has like more consistency and you can use it
in more things. This is part of an overall wellness
mindset in younger generations. I read an interesting article that was, like,
at one point it was focused on women losing weight,
and then it was men eat more protein to get
more muscles, and now it's sort of a more generalized
(23:23):
I just want to be healthier. Yeah, kind of those
mindset shifts.
Speaker 2 (23:28):
Yeah, yeah, it's been really interesting to watch. But yeah,
so specifically about this, a few more numbers for you. So, like,
the US market began trending up in twenty twenty two
and just kept going, Like year over year sales jumped
eleven percent, than seventeen percent two years in a row,
than twenty percent in twenty twenty five. Demand was so
(23:51):
great for specific brands like Good Culture and Organic Valley
that like they couldn't keep product on the shelves in
some areas. Apparently. Twenty twenty three was the year that
a number of TikTok videos went real big featuring cottage
cheese ice cream recipes specifically. But the breadth of recipes
incorporating cottage cheese expanded real quickly, and Good Culture specifically
(24:16):
was featured in social media and saw a growth of
eighty percent in twenty twenty three.
Speaker 1 (24:24):
Wow.
Speaker 2 (24:27):
And due to this, manufacturers are now working with like
more like partners and contractors to try to get more
of the stuff out there.
Speaker 1 (24:39):
This is always so fascinating every time we have at
the end kind of a TikTok trend or a social
media trend that impacted.
Speaker 2 (24:49):
Yeah, the market, it like deeply impacted the market, that
had people going like, how do we get these people
enough cottage cheese? We don't have the memes?
Speaker 1 (25:01):
They didn't they thought it was old fashioned, and now
we can't get enough.
Speaker 2 (25:04):
All the shows.
Speaker 1 (25:06):
It's fascinating.
Speaker 2 (25:08):
I love it. I love it, especially like not like
like I'm not on certain parts of social media and
so like I had no idea that this was a
thing at all.
Speaker 1 (25:18):
Me too, my friend who was pestering me today and
I was like, I'm researching cottage cheese. She was like,
that's not relevant anymore. I was like, you have no idea,
of my friend. Oh oh, but I am really interested
(25:39):
because a lot of this was very US focused. I
would love to hear from everybody, obviously, but also just
people from other countries. I'm really curious about Oh.
Speaker 2 (25:51):
Yeah, yeah, yeah. Is this like from our descriptions of it,
is this a type of dairy product that you are
familiar with or some kind of version of it or yeah.
Speaker 1 (26:06):
Savor must know we need to answer. We do.
Speaker 2 (26:09):
We have cottage cheese questions.
Speaker 1 (26:11):
We do, but I think that's what we have to
say about cottage cheese for now.
Speaker 2 (26:16):
I think it is. Yeah. We do already have some
listener mail for you, though, and we are going to
get into that as soon as we get back from
one more quick break for a word from our sponsors,
and we're back. Thank you, sponsor, Yes, thank you, And
(26:39):
we're back.
Speaker 1 (26:39):
With a listener The Wild world of Cottage Cheese. Yeah yeah,
speaking of wild worlds our quote. Love the episode on Fullernum.
(27:04):
I find it to be a great cordial liquor liquore
to have around. Wish this had hit before you came
to Pittsburgh, Lauren, as my favorite is actually made here
in Pittsburgh, and you could have bought some Maggie's Farm
rum mikex it. They do standard cane, sugar, lime, ginger clove,
(27:24):
but the mix to me is just spot on. I
really like using it to make a hot toddy in
colder weather or when you are just feeling a tad
under the weather as a comfort drink if you are
making some good hot chocolate where you are using more
than a simple mix, not that there is anything wrong
with that. A little bit at the end is a
nice touch. The other thing I enjoy is just having
(27:46):
a shot after a big meal as an after dinner sipper.
Keep it chilled and it is ready to go. Something
so good about it. So we need to get both
of you here to try it.
Speaker 2 (27:58):
Oh yes, oh yeah, yeah I did while while I
was in Pittsburgh last year in November, I did go
to a number of breweries, but I don't think I
hit any distilleries. So a whole world, A whole world awaits.
Speaker 1 (28:20):
Yeah, yes, next time. And that does sound really nice
to adden to, like a hot toddy or something.
Speaker 2 (28:26):
Or hot chocolate, right, yes, Katie wrote, I've been catching
up on the last couple of podcasts and listened to
the Vegetable Shortening episode last night, and I've just finished
the Castleet episode today. I grew up in a Crisco household.
There was always a blue box of Crisco in the
cupboard because Mom used it to make her famous chocolate
chip cookies, and as a result, both of my sisters
(28:48):
always have a box of Crisco to use when they
make her cookies. I'm one of the very few people
who never really liked her recipe for them sacrilege. I know,
not to like your own mother's cookies. Best As an adult,
I have a recipe that I much prefer that uses
butter instead of crisco. One of my sisters also makes
her frosting with crisco. She likes that it turns out
(29:10):
consistently every time, but I'm not a fan of the
flavor of it and find that it tends to have
a greasy texture. One of my professors hosted a potluck
dinner at her house at the end of each semester
for the students she had taught that semester, and her
contribution to the pot luck was usually cassilet. Thinking about
it brings me back to her house and good meals
shared with good company.
Speaker 1 (29:33):
That's nice.
Speaker 2 (29:34):
Yes, oh had I had one professor who would do
that and it was really sweet.
Speaker 1 (29:41):
I had a high school my French high school teacher,
which kind of makes sense, but she would have a
day where you all brought in, We all brought in
food that was supposed to be French and it was
really nice. Oh yeah, it's a very exciting day.
Speaker 2 (29:56):
Oh sure, yeah, anytime you get food at school, that's great, right, yeah, yeah,
oh and oh also there was also attached to all
of this a really funny family text message conversation about
the differences between tenderflake lard and regular Crisco and yellow
Crisco and the trust of family members to know the
(30:19):
differences between lard and Chrisco. But not included out loud
here because it involves a lot of characters and I
didn't have time to get a full cast together.
Speaker 1 (30:34):
It did, but it was one of those things when
you read it, you're like, this is the family dynamics.
Speaker 3 (30:40):
Are clear, beautiful, beautiful, Yes, and very much appreciate that,
because we did ask for what's going on with Crisco.
Speaker 2 (30:52):
Around the world in your.
Speaker 1 (30:54):
Households, And I do think it's funny that I do
think something. Companies do that on purpose. They're like, see
the packaging is also yellow, so trying to confuse us.
Speaker 2 (31:08):
This is why I'm saying to read your nutritional labels.
Speaker 1 (31:12):
It is very important, Lauren, very important advice. But yes,
thank you to both of these listeners for writing in
If you would like to try to as you can
our emails. Hello, at savorpod dot com.
Speaker 2 (31:26):
We're also on social media. You can find us on
Instagram and blue Sky at savor pod, and we do
hope to hear from you. Savor is a production of iHeartRadio.
For more podcasts my heart Radio, you can visit the
iHeartRadio app, Apple Podcasts, or wherever you listen to your
favorite shows. Thanks as always to our super producers Dylan
Fagan and Andrew Howard. Thanks to you for listening, and
(31:47):
we hope that lots more good things are coming your
way
Savor News
Hosts And Creators
Anney Reese
Lauren Vogelbaum
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Two Guys (Bowen Yang and Matt Rogers). Five Rings (you know, from the Olympics logo). One essential podcast for the 2026 Milan-Cortina Winter Olympics. Bowen Yang (SNL, Wicked) and Matt Rogers (Palm Royale, No Good Deed) of Las Culturistas are back for a second season of Two Guys, Five Rings, a collaboration with NBC Sports and iHeartRadio. In this 15-episode event, Bowen and Matt discuss the top storylines, obsess over Italian culture, and find out what really goes on in the Olympic Village.
iHeartOlympics: The Latest
Listen to the latest news from the 2026 Winter Olympics.
Milan Cortina Winter Olympics
The 2026 Winter Olympics in Milan Cortina are here and have everyone talking. iHeartPodcasts is buzzing with content in honor of the XXV Winter Olympics We’re bringing you episodes from a variety of iHeartPodcast shows to help you keep up with the action. Follow Milan Cortina Winter Olympics so you don’t miss any coverage of the 2026 Winter Olympics, and if you like what you hear, be sure to follow each Podcast in the feed for more great content from iHeartPodcasts.