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
Artisan cheese cows, sheep, and goats. Artisan cheeses may be made by mixing milk from multiple farms, whereas the more strict definition of farmstead cheese (or farmhouse cheese) requires that milk come only from one farm. There has been a lot of discussion relating to what truly defines artisanal cheese. The American Cheese Society defines artisan, or artisanal cheese as, “The word ‘artisan’ or ‘artisanal’ implies that a cheese is produced primarily by hand, in small batches, with particular attention paid to the tradition of the cheesemaker’s art and thus using as little mechanization as possible in production of the cheese. Artisan,