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
Flor de Guía cheese Origin. The curdling medium may be vegetable or animal depending on the type of cheese being made. Salt is added to the milk but not exceeding per 100 litres (galls) of milk. For Flor cheese, the vegetable rennet (liquid extract of the cardoon) is added when the milk has been heated to between 28 °C and 35 °C and maintained for 60 to 90 minutes. For Half-Flor cheese the curdling agent must be 50% cardoon juice and 50% another vegetable or authorized rennet. It is heated to 28–38 °C and maintained for a maximum of 1 hour. For Guia cheese