Areesh vs Farmer cheese
Areesh
Facts
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Egypt
Areesh is a fresh Egyptian cheese with a soft, white, crumbly body, close to cottage cheese in the hand. Cooks across Egypt make it from skimmed fermented milk, so the curd is lean rather than rich. The Arabic name gebna arish refers to the same cheese, and shoppers may also see the spellings karish and qareesh. It is an everyday cheese, not a long-aged wheel with a rind. You eat it soon after it is drained, while the curds are still moist and mild.
Farmer cheese
Facts
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- United States
Farmer cheese is a fresh cheese in the United States, made by pressing curds until most of the whey is gone. The result is white, mild, and crumbly, firmer than cottage cheese and drier than a spoonable fresh cheese. It has no rind and no surface bloom from aging. The taste is lightly tangy and milky, with a clean dairy smell. American kitchens use it as a pressed form of cottage cheese, both for eating plain and for cooking in savory or lightly sweet dishes.