Farmers Cheese originated on farms throughout the world as a way to use milk left over after skimming the cream for butter. Two main styles evolved – a fresh cheese similar to Cottage Cheese and a semi-soft version cured for a shorter time. Wisconsin cheesemakers produce the latter variety, which is firm enough for cubing or shredding. No standards of identity exist for Farmers Cheese, which means cheeses can vary greatly from one cheesemaker to another. Styles can vary from soft-fresh to semi-soft. Wisconsin’s style is similar to Havarti’s texture but typically lower in fat with a buttery, slightly acidic flavor and a smooth supple composition.
Ivory to buttery colors with tiny mechanical holes
Buttery, creamy, slightly acidic
Add small cubes of Farmers cheese to steamed green beans. Shred Farmers cheese for potatoes au gratin or macaroni and cheese. Try it sliced with pastrami on dark pumpernickel bread with Dijon mustard. Add a slightly bitter green such as arugula or mizuna. Kids love the mild flavor and creamy texture of Farmers cheese. Cut into sticks for a quick and easy snack.
Goes Well With:
Plums, grapes, almonds, poultry, seafood Fruity wines like Riesling or Beaujolais Nouveau