[Sca-cooks] help with cheese
Jadwiga Zajaczkowa / Jenne Heise
jenne at fiedlerfamily.net
Tue Jul 25 10:52:01 PDT 2006
>
> I would have to guess that Farmer Cheese is a category rather than a type.
> The kind we get here in the Midwest is a plastic-wrapped brick cheese,
> like any of the other harder cheeses. The texture is like a Havarti rather
> than anything curdlike, and IIRC it's very like the stuff I grew up with
> that was sold as "brick" cheese, which is fairly bland but not curdy. I'd
> have to buy some and test to see how it melts, since I don't remember.
>
That is what we get in Lancaster County PA and Central/Eastern PA also.
I've never seen pot cheese marketed as farmer cheese in these areas, so
it's probably a regionalism. I'm the one who uses 'farmer' cheese in her
cooking and I don't know what else to call it; i'm sorry if calling it
that confuses people.
--
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"History doesn't always repeat itself. Sometimes it screams
'Why don't you ever listen to me?' and lets fly with a club."
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