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Farmers Cheese

This is basically large curd cottage cheese with the liquid taken/squeezed out of it. Squeeze it even more and you get Hoop Cheese. Squeeze a little less and you get Pot Cheese. It is fairly soft but somewhat crumbly. This cheese softens but does not melt when heated, keeping its shape even until it starts to burn, as in the photo. Farmers cheese, once scarce here, has become very common in Southern California due to the growing population from Eastern Europe. It is interchangeable with cheeses from that region and is much used for filling pastries, pierogi / piroshke and for similar uses. It is perishable so refrigerate and use within a week of opening.

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USAMap
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