Platter of Farmer's

Farmer's cheese originated on farms throughout the world as a way to use milk left over after skimming the cream for butter. Two main styles evolved – a fresh cheese similar to cottage cheese and a semi-soft version cured for a shorter time. Wisconsin cheesemakers produce the latter variety, which is firm enough for cubing or shredding. No standards of identity exist for farmer's cheese, which means cheeses can vary greatly from one cheesemaker to another. Styles can vary from soft-fresh to semi-soft. Wisconsin's style is similar to havarti's texture but typically lower in fat with a buttery, slightly acidic flavor and a smooth supple composition.



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Ivory to buttery colors with tiny mechanical holes


Smooth, supple


Buttery, creamy, slightly acidic


Add small cubes of farmer's cheese to steamed green beans. Shred farmer's cheese for potatoes au gratin or macaroni and cheese. Try it sliced with pastrami on dark pumpernickel bread with Dijon mustard. Add a slightly bitter green such as arugula or mizuna. Kids love the mild flavor and creamy texture of farmer's cheese. Cut into sticks for a quick and easy snack.


Wine: Champagne

Performance Notes - To slice farmer's cheese, choose firm, well-chilled loaves. Spray your slicer with nonstick vegetable spray and place deli papers between each slice. Farmer's cheese is typically lower in fat.

Recipes with Farmer's