Wise to the Word: Farmer's cheese
This is one of the simplest of cheeses. It is a combination of bacterial starter, rennet and milk. The mixture coagulates into whey (liquid) and curds (solids). The whey is strained off and the curds are pressed until dry and crumbly.
Farmer’s cheese fills blintzes and pierogies. It can be rolled in a mixture of herbs and garlic for added flavor. In France, the cheese is sold in jars of herbs and oil.
Neufchatel is French ripened farmer’s cheese, often sold as a spread cheese. Indian paneer is made with vinegar or lemon juice instead of rennet. In the American Midwest and Canada, farmer’s cheese is white and semi-soft, sold in bricks and rounds. Made with skim milk, it is low in fat.