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The category was changed from cheeses to acid set cheeses. However, the recipe given for Cow milk farmer cheese uses renet, not an acid (such as lemon, vinegar etc.). I am restoring previous category. --BostonMA 02:19, 2 March 2006 (UTC) And yet it clearly belongs in the same category as Cottage Cheese, Quark, and Cream Cheese.
Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added ...
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.
Cheesecake made from quark (cheese) either with or without pie crust (usually shortcrust pastry). Schmandkuchen Cake A sheet cake that consists of yeast dough and a layer of fruit or quark, which in turn is covered by a layer of sour cream, pudding, or porridge. The top layer is a made of cinnamon on the sour cream cake. Prophetenkuchen Cake
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A ploughman's lunch is an originally British cold meal based around bread, cheese, and fresh or pickled onions. [1] Additional items can be added, such as ham, green salad, hard boiled eggs, and apple, and usual accompaniments are butter and a sweet pickle such as Branston. [2]
For instance, the additives and preservatives used in shredded cheese “can slightly affect the flavor, making it less fresh tasting than freshly grated cheese to some people,” says Goodson.