Farmer cheese (also farmer's cheese or farmers' cheese) refers most often to 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, whilst even more pressing makes farmer cheese, which is solid, dry and crumbly. There are many kinds of farmer cheese worldwide.
Read more about Farmer Cheese: Images, United States and Canada, Africa, Asia, Europe, Uses
Famous quotes containing the words farmer and/or cheese:
“It is surely a matter of common observation that a man who knows no one thing intimately has no views worth hearing on things in general. The farmer philosophizes in terms of crops, soils, markets, and implements, the mechanic generalizes his experiences of wood and iron, the seaman reaches similar conclusions by his own special road; and if the scholar keeps pace with these it must be by an equally virile productivity.”
—Charles Horton Cooley (1864–1929)
“Upscale people are fixated with food simply because they are now able to eat so much of it without getting fat, and the reason they don’t get fat is that they maintain a profligate level of calorie expenditure. The very same people whose evenings begin with melted goat’s cheese ... get up at dawn to run, break for a mid-morning aerobics class, and watch the evening news while racing on a stationary bicycle.”
—Barbara Ehrenreich (b. 1941)