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
Head cheese usually eaten on Saturday mornings, especially in St. Vincent and Barbados. In Trinidad and Tobago, it is served or sold at most social gatherings, such as parties, all-inclusive fetes and sporting competitions. Head cheese is very popular and is usually referred to as "queso de cabeza" in Chile and Colombia. In Peru, Ecuador, and Costa Rica, it is also known as "queso de chancho". It is known as "queso de Cerdo" in Uruguay and Argentina. In Panama, it is known as "sao" (from Caribbean English souse), made with pig's feet and prepared the same way as in the Caribbean; it