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Fermented Foods: Farmers Cheese

The differences between farmers' cheese and regular cheese


Farmers cheese, or 'Pressed cheese' generally starts off with a base of cow milk, goat milk, or sheep milk. It is both highly acidic and also deficient in fat. Essentially, it is a firm cottage cheese with low moisture content. Typically, before the cheese is pressed, herbs and spices are added in to enhance the flavor of the otherwise mild-tasting cheese.


The Process

Farmers' cheese is created by gradually adding vinegar to boiled milk. This is where the cheese gets its high acidic properties from. The vinegar is also the catalyst that causes the milk of your choice to curdle. After the curdled milk has had some time to set up, herbs and spices can be added in before the pressing process begins.


Herbs & Spices

Of course, you can always leave your homemade farmers' cheese plain. The plain cheese works great as a pasta filling, or for blintzes. However, we've compiled a list of herbs and spices that complement any fermented farmer's cheese, depending on what you're in the mood for.


Farmers Cheese Herbs & Spices List:
  • Tarragon

  • Oregano

  • Basil

  • Dill

  • Chives

  • Rosemary

  • Sage

  • Parsely

  • Thyme



Tea Time

We here at Catalyst Tea Company want to know this week, what your favorite kind of cheese is. Are you a monster for Munster? Or, are you crazy for brie? Let us know in the comments below!








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