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
Cantal cheese cheese. "Cantal Fermier" is a farmhouse cheese made of raw milk. "Cantal Laitier" is the commercial, mass-produced version from pasteurized milk; both have to adhere to the same strict quality controls. Cantal is shaped like a cylinder. Cantal is made from raw or pasteurized cow's milk of the Salers breed. For Cantal, the milk of cows that are fed on hay (during 15 November to 15 April) is used; the summer milk of the same cows grazing on mountain meadows makes the Salers cheese. This semi-hard cheese is aged for several months. The form is massive, and the cheese has