FARMER'S CHEESE

 
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Farmer's Cheese

In America, farmer's cheese developed as a breakfast item. Even with limited budget kitchen equipment, it was easy to produce. Packed with protein and easy to digest; it's not difficult to understand why this became a staple of a farming breakfast. 

Arethusa's Farmer's Cheese is made by first gently warming milk. Then the milk is inoculated with starter cultures. This helps to develop a tangy flavor. To obtain a scoopable texture, farmer's cheese is introduced to lactic acid which coagulates the mixture into a solid mass. Each batch is then left to acidify and "set" for 7 hours after which excess liquid is drained overnight.

 

16oz

 

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