I've never seen a cheese with that name in NZ.  What kind of cheese is it?  Would like to know as it's listed as beneficial for Type A, Non-Secretors.

Thanks

Hi Strawbs, nor have I - I think it is easy to make... What part of NZ are you in?

Do you have quark? I wish we had it here..  

Farmer chesese is like cottage just drier.. http://wiki.answers.com/Q/Can_you_make_farmers_cheese_from_cottage_cheese

There are two types of farmers cheese.  One is what Goldie described.  It usually comes in a package that kind of looks like tofu.  The other is more like cheddar cheese.  It's got a stronger flavor.  I only know of two stores where you can get the harder, aged farmers cheese.  I've never been quite sure which is the kind Dr. D tested, but since most people have only heard of the softer, fresher kind, I assume that's what he tested.

Farmer's cheese is a generic sort of name that can, basically, refer to a variety of soft cheeses that are not aged but eaten fresh. For example, soft chèvre from goat milk is a type of farmer's cheese.

The process to get to farmer's cheese goes something like this: dairy milk (cow, goat or sheep) >> cottage cheese (firmed up curds but still contains liquid and cannot be sliced) >> pot cheese (formed up into single mass, less liquid, but still cannot be sliced ... at least, not easily) >> farmer's cheese (firmer, drier and can be sliced but still quite soft ... and not aged).

As farmer's cheese can be made with a variety of animal milks, I think it key to find out which cheeses from which animals tend to show up in your 'avoids' list; e.g., if feta cheese is an avoid, look to see of other sheep (or goat) milk cheeses are listed as avoids. There is also the possibility, though, that a cheese is an avoid not because of the milk origin but because of the brining/curing process of the cheese in question. So, this is another factor to examine.

I also have a recipe for a basic farmer's cheese that uses cow milk, if you're interested in making your own. It's not terribly labor intensive, but it does require multiple steps.

Quoted from Ribbit

There are two types of farmers cheese.  One is what Goldie described.  It usually comes in a package that kind of looks like tofu.  The other is more like cheddar cheese.  It's got a stronger flavor.  I only know of two stores where you can get the harder, aged farmers cheese.  I've never been quite sure which is the kind Dr. D tested, but since most people have only heard of the softer, fresher kind, I assume that's what he tested.

This is the description for the cheese in typebase. I assume it is what Farmer's cheese is in all the books.

Quoted Text

This fresh cheese is a form of COTTAGE CHEESE from which most of the liquid has been pressed. The very dry farmer cheese is sold in a solid loaf. It has a mild, slightly tangy flavor and is firm enough to slice or crumble. It's an all-purpose cheese that can be eaten as is or used in cooking.

Strawbs - I just saw paneer cheese in a more gourmet type supermarket in Wellington (Moore Wilsons) if you are down Sth of the North Island?!

i live in auckland and paneer is pretty available at the local fuit and vege stores  like 'green fresh' these days seems pretty close to farmers cheese?

I'd add that the cottage cheese type of farmer's cheese is a bit drier than cc, yes, but it also tends to have very tiny curds (as opposed to cc's large OR "small" ones), so it's rather more spreadable...like some ricotta.
Maybe this only confused you more?