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
Kalari cheese Kalari cheese Kalari (Dogri: कलाड़ी or کلاڑی) is a traditional ripened cheese product indigenous to Rajouri, Poonch and Udhampur of Jammu province of Jammu and Kashmir state of India. It is a very dense cheese that is usually sautéd in its own fat and salted while serving. Kalaris are usually made from cow's or buffalo's milk, though kalaris made from goat's milk are also available, and have a whitish color. Traditionally Kalaris are made from raw (uncooked) full fat milk that is separated using soured milk. The solidified part is packed in doonas (small bowls made of leaves) and sun