Farmer cheese Farmer cheese In the United States, farmer cheese (also farmer's cheese or farmers' cheese) is pressed cottage cheese, an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk. Farmer cheese may be made from the milk of cows, sheep or goats, with each giving its own texture and flavor. During coagulation the mixture separates into curds (solid) and whey (liquid), then the whey is drained off. Further pressing out of the moisture yields the malleable solid results of pot cheese, while even more pressing makes farmer cheese, which is solid, dry and crumbly. Farmer cheese
Egyptian cheese or close to it; there was an old dry cheese; and there was a medium one in between." The first would have been unripened cheese made locally from sour milk, which may or may not have been salted. The old dry cheeses would have often been imported, and were cheeses ripened by rennet enzymes or bacteria. The nature of the "medium" cheese is less certain, and may have referred to preserved fresh cheeses, evaporated milk or cheese similar to Indian paneer, where the addition of vegetable juices makes the milk coagulate. Medieval Egyptian cheese mostly used buffalo or cows' milk,