Farmer cheese (also farmer's cheese or farmers' cheese) is most often an unripened cheese made by adding bacterial starter and rennet to acidify milk. After coagulation it is cut into curds and whey, then the whey is drained off. The drained curds are cottage cheese. 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.
Farmer cheese is often used for fillings in blintzes, pierogies and other foods. It is sometimes rolled in a mixture of herbs and flavorings or wrapped in very thin slices of flavorful smoked meats. Farmer cheese may be made from the milk of cows, sheep or goats, with each giving its own texture and flavor.
There are many kinds of farmer cheese worldwide. French Neufchâtel is a ripened farmer cheese, while Indian paneer is curdled with an edible acid such as vinegar or lemon juice, rather than rennet. In Canada the term farmer's cheese means a kind of hard, rindless white cheese which is firm but springy in texture with a mild, milky and buttery flavor which may be used in a way likened to colby or cheddar. In the Upper Midwest farmer cheese is a semi-soft white cheese made from part-skim milk.