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A search for farmer's cheese at .edu and .gov sites will shows that they are all made with rennet, not with an acid. When making cheese a farmer's cheese is usually the first step, you then inoculate and age the cheese to change what you get in the long run.
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The making of Boerenkaas in 1943. Boerenkaas (Dutch: [ˌbuːrə(ŋ)ˈkaːs] ⓘ; lit. ' farmers cheese ') is a Dutch cheese, most of which is handmade from raw milk. [1] The milk may be from cows, goats, sheep or buffalo; at least half of it must be from the farm where the cheese is made.
American-style farmer cheese (also farmer's cheese or farmers' cheese) is pressed curds, an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk. Farmer cheese may be made from the milk of cows , sheep or goats , with each giving its own texture and flavor.
A farmstead goat's milk cheese. Farmstead cheese, more commonly known in Europe as farmhouse cheese, is produced from the milk collected on the same farm where the cheese is produced. Unlike artisan cheese, which may also include milk purchased and transported from off-farm sources, farmstead cheese makers use milk only from animals they raise. [1]
The Boston Cooking-School Cook Book (1896) by Fannie Farmer is a 19th-century general reference cookbook which is still available both in reprint and in updated form. It was particularly notable for a more rigorous approach to recipe writing than had been common up to that point. In the preface Farmer states:
Bondost (sometimes spelled bond-ost, Swedish for "farmer cheese") is a Swedish cheese, also made in the United States, chiefly in New York. [1] [2]This cow's-milk cheese is cylindrical in shape, about 13 cm (5.1 in) across and 9 cm (3.5 in) high.