Marketplace is community-funded public service journalism. Give in any amount that works for you – what matters is that you give today.
Could new packaging bring cottage cheese the level of attention and sales that Greek yogurt has garnered in the last few years? If that doesn’t work, cottage cheese manufacturers are hoping that new flavors like cucumber and dill or maple and vanilla will, writes Ellen Byron for the Wall Street Journal. Her piece, “Could Cottage Cheese Ever Be Cool?” looks at the people and companies working hard to convince consumers that cottage cheese is more than a 1970s diet food.
Click the audio player above to hear the full interview.
There’s a lot happening in the world. Through it all, Marketplace is here for you.
You rely on Marketplace to break down the world’s events and tell you how it affects you in a fact-based, approachable way. We rely on your financial support to keep making that possible.
Your donation today powers the independent journalism that you rely on. For just $5/month, you can help sustain Marketplace so we can keep reporting on the things that matter to you.