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
Abondance cheese was granted an Appellation d'origine contrôlée or AOC in 1990. The region has been known for its cheese since at least the 14th century when monks from the "Sainte Marie d'Abondance" Monastery are recorded to have supplied cheese to the papal conclave at Avignon. Abondance cheese can be either artisanal or farm-made; it is now made exclusively in the area of Abondance in Chablais, Haute-Savoie. The ageing period for Abondance is a minimum of three months on specially-prepared spruce boards. Abondance cheese Abondance is a semi-hard, fragrant, raw-milk cheese made in the Haute-Savoie department of France. Its name comes from