Farmer cheese vs Hoop cheese
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.
Hoop cheese
Facts
- Milk
- Cow
- Texture
- Semi-soft
- Type
- Pressed
- Rind
- Waxed or sealed
- Country
- United States
Hoop cheese is a plain cow's milk cheese from the United States. Makers press fresh curds in a round hoop, which gives the cheese its name and its wheel shape. The flavor stays mild, milky, and a little tangy, with none of the sharpness of a long-aged block. Shoppers still find it in some country stores and dairies, often under a coat of wax. It is a simple cheese, closer to a farm cheese than to a branded loaf.