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Classic Breakfast: Cottage Cheese with Peaches

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
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updated May 11, 2022
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We, along with many other kids, we’re sure, used to eat a lot of canned pears with cottage cheese on top. It was one of those dishes you saw in cafeteria lines, which demeans its genius, really—sweet, tart, and creamy all in one bowl. We still have an occasional weakness for canned pears, but this morning we elevated things a bit with some fresh summer peaches.

We’ve eaten a lot of yogurt with fruit lately, but these peaches were so sweet that they warranted something a little more savory than yogurt (which, of course, we top with brown sugar). Cottage cheese was something we hadn’t thought about in a while.

It can be a tough buy. So many of the commercial brands are dry or pasty; it’s hard to find a good one. As with most foods, the fuller fat versions tend to be better. If you have a favorite brand, let us know.

What else do you pair with cottage cheese? This thread may offer some inspiration.

Related: Summer-to-Fall Breakfast: Oatmeal with Peaches

(Image: Elizabeth Passarella)

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Breakfast
Cheese
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