Farmer's Cheese

[David Ross]

Recently I made an Alsatian "Flammekueche"-a bacon and onion tart on puff pastry based on a dish made by Chef Andre Soltner, (Lutece). The original recipe calls for "Farmer's Cheese," but offers a substitute made of creme fraiche blended with cottage cheese. The cheese base was incredibly smooth and silky and melted very well, but I'm wondering how it would taste with fresh Farmer's Cheese. I've read you can easily make it at home but I've never made an attempt.

Have you ever made Farmer's Cheese at home?

[heidih]

Wow you gave me a memory jolt. That is the cheese that should have gone in some of the strudels my mom and friends made but I know they had to come up with a sub. I will research.

[janeer]

I have not made it. But I use farmer's cheese a lot. It is getting hard to find except in certain areas. If you live near a Portuguese, Jewish, or Polish community, try their grocers. Here is the main brand

Not to be confused with some other cheeses labeled as farmers which are more like commercial mozzarella.

[nakji]

I have made it, but not from fresh milk. Note: do NOT use UHT milk to make farmer's cheese. Not delicious.

[FrogPrincesse]

I'm intrigued. What is farmer's cheese? (and I'd be really curious to know what the French equivalent is).

I've made flammenkueche/tarte flambee and used creme fraiche, or a mixture of ricotta (I used homemade which is delicious and easy to make) mixed with creme fraiche (Lucques' version). I've seen it made with fromage blanc as well.

Is farmer's cheese similar to ricotta?

[Jenni]

I will admit to not being entirely sure what it is. I have heard it used as a synonym for what I would call paneer (e.g. heated milk with lemon juice/vinegar/yoghurt added to separate curds amd whey out, then strained and pressed as necessary for the dish)...is that correct or is it actually something else and people are mis-using the name?

[TeakettleSlim]

My in-laws buy something called farmer's cheese at Fresh Market. Since we have no Fresh Market and I'm frugal anyway, I tried the Lee Bros. recipe for buttermilk cheese. The result was very similar-- very much like a fresh ricotta, a bit thicker curd (a result of how long I strained it, I assume). Couldn't be simpler, and I'll definitely be making it on a regular basis now. Nice with some dried herbs steeping in the liquid as it heats.

I used the leftover whey to make bread; an excellent application if I do say so.

[JTravel]

I have not made it. But I use farmer's cheese a lot. It is getting hard to find except in certain areas. If you live near a Portuguese, Jewish, or Polish community, try their grocers. Here is the main brand

That Friendship Brand is very common in Western NY. Reminds me of my Weight Watchers days when it was a common substitute .....for what? Cream Cheese maybe or Ricotta. I will have to try that recipe ....saw it in France and it looked so good.

[janeer]

I'm intrigued. What is farmer's cheese? (and I'd be really curious to know what the French equivalent is).

I've made flammenkueche/tarte flambee and used creme fraiche, or a mixture of ricotta (I used homemade which is delicious and easy to make) mixed with creme fraiche (Lucques' version). I've seen it made with fromage blanc as well.

Is farmer's cheese similar to ricotta?

It is similar to, as Jenni says, paneer. Not quite as smooth as ricotta; it is dry (but moist tasting), very fine curds, crumbles if you wish. Used for blintzes, pierogies, etc. It is a great substitute for queso blanco as well--sprinkling on Mexican dishes.