A slice of cottage cheese pie pairs nicely with fresh berries, reinforcing the use of the newest product getting an artisanal touch.

Could there be a food more heavily burdened with a dull reputation than cottage cheese? Has anyone even eaten it since the 1970s?

Turns out that like so many foods today, this aged icon of the fat-free diet movement has been getting the artisanal treatment by cheesemakers around the country, giving fresh life to a food most of us haven't thought about in decades.

So we decided it was time to reimagine how we eat it and come up with recipes worthy of the new breed of high-quality cottage cheeses.

<b>16-ounce container cottage cheese, divided1/2 cup (1 stick) unsalted butter, room temperatureSalt1 cup all-purpose flour2 whole eggs2 egg yolks1/2 cup sugarZest and juice of 1 orangeZest and juice of 1 lime1/4 cup heavy creamFresh berries, to serve</b>Heat the oven to 350 degrees.In a medium bowl, use an electric mixer to beat together 1/2 cup of cottage cheese, the butter and a pinch of salt until well combined. Add the flour and beat just until incorporated.Form the dough into a round and transfer to a lightly floured counter.With a rolling pin, roll out the dough into a 12-inch circle, then fit it into a 9-inch pie pan. Trim off most of the overhang, leaving about 1/2 inch.Crimp the edge with a decorative flute or fold the excess under itself and crimp with a fork.Set the pie pan on a baking sheet and set aside.In a medium bowl, whisk together the eggs, yolks and sugar until smooth and slightly frothy. Stir in the orange and lime zests and juices, along with the heavy cream and remaining cottage cheese.Spoon the mixture into the prepared pie shell and bake for 35 to 40 minutes, or until just set in the middle.Allow to cool to room temperature and serve topped with fresh berries.Refrigerate any leftovers.

<B>16-ounce container cottage cheese½ teaspoon ground black pepperPinch cayenne pepper¼ teaspoon smoked paprika, plus more to garnish½ cup chopped cherry peppers1 tablespoon cherry pepper liquid (from the jar of cherry peppers)1 tablespoon diced banana peppers¼ cup diced Kalamata olivesChips, toasted baguette rounds, crackers or vegetables, to serve </B>In a medium bowl, stir together the cottage cheese, black pepper, cayenne, paprika, cherry peppers, cherry pepper liquid, banana peppers and Kalamata olives.Spoon the mixture evenly into a casserole or other serving dish.Sprinkle with additional paprika.Serve with toasted chips, toasted baguette rounds, crackers or vegetables.