Farmer’s Cheese can be thought of as a cottage cheese from which most of the moisture has been drained so that the curd becomes quite dry, and which is then typically pressed into a loaf shape. There is no rind on the cheese; the cheese’s colour will be pale yellow or orangey.
Sometimes it is packed into tubs. Home-made versions might not be pressed into shapes, just left loose.
It has a very mild clean flavour with just a slight tang. Sometimes you can buy versions that are flavoured with herbs or spices.
These are fresh, unaged cheeses with a very short storage life and must be kept refrigerated.
Farmer’s Cheese is a North American type of cheese. 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.
Some Farmer’s Cheeses will slice and shred, others will crumble. Some people like to eat it as is or in sandwiches, though it really doesn’t have much flavour of its own. Generally, though, it is used in cooking.
Dry-curd cottage cheese, well-drained cottage cheese, Monterey Jack, Muenster.