Farmer cheese is often used for fillings in blintzes, pierogi and other foods. It is sometimes rolled in a mixture of herbs and flavorings or wrapped in very thin slices of flavorful smoked meats. It can also be used as a spread on bread. 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
Saint-Paulin cheese is made with pasteurised milk and has a washed rind. Curdled, stirred, drained and bathed in brine, the crust has a touch of annatto to give it a distinctive orange tint. Saint Paulin spends three weeks in a ripening chamber. It is a subtle cheese, with a hint of sweetness, this tasty cheese has a taste of slightly acidulated fresh milk. Saint-Paulin cheese Saint Paulin is a creamy, mild, semi-soft French cheese made from pasteurized cow's milk, originally made by Trappist monks. It is a buttery cheese, but firm enough for slicing. Saint Paulin is similar to Havarti and Esrom,