[Sca-cooks] Farmer Cheese in STC, was sumthin' about faith and cellos...

[Phil Troy / G. Tacitus Adamantius]

On May 31, 2006, at 5:44 PM, Adele de Maisieres wrote:

> grizly wrote:
>
>> Not wishing to raise the spectre of orthodoxy of the STC, I am  
>> also aligned
>> with the non-cheddar and non-farmer cheese options.
>>
>>
> Can someone enlighten me on the nature of "farmer" cheese?

Around here, anyway, farmer cheese is a soft, drained curd cheese, a  
little like cottage cheese drained and pressed into a very soft  
brick. When unwrapped, from a distance it looks like a block of cream  
cheese or feta, but when you spread it, its curdy nature becomes  
evident, and it doesn't really melt in the sense that cheddar or  
mozzarella melt. It gets soft, but that's about it.

I've heard of people using it for STC goo, but I don't get the sense  
Digby intended anything like it, unless there's a different product  
known as farmer cheese that is rather different from the stuff I'm  
familiar with.

>
> And while I'm on the subject, I personally feel that Cheddar's  
> tendancy
> to "oil out" makes it a bit less appealing than some other cheeses for
> toasting.

Actually, that's one of the reasons, I suspect, that that crafty old  
devil Digby has you include the butter from cooked veg. It's a butter- 
and-water emulsion. When you stir it as the cheese melts, it remains  
a smooth emulsion -- if you've done it right.

Adamantius



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