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Farmer's Cheese



Farmer's Cheese can be thought of as a cottage cheese from which most of the moisture has been drained so that the cheese becomes quite dry, and which has then been pressed into a firm loaf shape. There is no rind on the cheese; the cheese's colour will be pale yellow or orangey.

It has a very mild clean flavour with just a slight tang. Sometimes you can buy versions that are flavoured with herbs or spices.

Farmer's Cheese is North American. It is not the same as "Farmhouse Cheese."

Sometimes, people use the word "Farmer's Cheese" to refer dry-curd cottage cheese. You have to try to guess what your recipe means.

Cooking Tips

Some Farmer's Cheeses will slice and shred, others will crumble. Some people like to eat as is or in sandwiches, though it really doesn't have much flavour of its own. Generally, though, it is used in cooking.

Substitutes

Dry-curd cottage cheese, well-drained cottage cheese, Monterey Jack, Muenster.

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See also:

Semi-Firm Cheeses

Appenzeller Cheese (Quarter Fat); Ardrahan Cheese; Asadero Cheese; Asiago Cheese; Blue Cheese; Botton Cheese; Brunost Cheese; Burrini Cheese; Buxlow Paigle; Cacetto Cheese; Caerphilly Cheese; Cantal Cheese; Carrigaline Farmhouse Cheese; Cheshire Cheese; Chèvre; Chevrot Cheese; Chihuahua Cheese; Cotherstone Cheese; Criollo Cheese; Danbo Cheese; Danish Fontina Cheese; Durrus Cheese; Edam Cheese; Farmer's Cheese; Fontal Cheese; Gamonedo Cheese; Gaperon Cheese; Grimbister Cheese; Huntsman Cheese; Jalapeño Cheese; Leerdammer Cheese; Liederkranz Cheese; Livarot Cheese; Maasdam Cheese; Manchego Cheese (Mexican); Monterey Jack Cheese; Morbier Cheese; Mozzarella Cheese; Pavé d'Auge Cheese; Pavé d'Isigny Cheese; Pavé de Berry Cheese; Penyston Cheese; Pont-l'Evêque Cheese; Quartirolo Cheese; Queso con Loroco; Ricotta Salata Cheese; Semi-Firm Cheeses; Tetilla Cheese; Vacherin Fribourgeois; Washed-Rind Cheeses; Wensleydale Cheese

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