Farmer cheese

Farmer cheese (also farmer's cheese or farmers' cheese) is a simple cheese often used for fillings in blintzes and other foods. Farmer cheese is made by pressing most of the moisture from cottage cheese; pressed drier still, it is sometimes rolled in a mixture of herbs and flavorings, or wrapped in very thin slices of flavorful smoked meats. Around the world, farmer cheese is variably made from milk from cows, sheep, or goats, each with its own final texture and nuance of flavor.

There are several forms of cottage cheese. Cottage cheese is the fresh drained curds of slightly soured, low fat pasteurized milk. When the curds are drained, the cheese is called cottage cheese; if drained longer it is called pot cheese. When the remaining moisture is pressed out so it becomes dry and crumbly, it is called farmer's cheese.

Another variety is paneer, or Indian farmer cheese, which is easily made at home. It should be consumed fresh, as it goes stale if kept too long, and becomes brittle and useless with refrigeration.

In Canada, the term "farmer's cheese" refers to a different type of white cheese that does not have a rind and is firm but springy in texture. Its flavors are mild and milky and buttery. The cheese may be used in a similar fashion to Colby or Cheddar.

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See also

• Queso blanco, a Mexican farmer cheese

References