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.