Farmer cheese vs Tvorog
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.
Tvorog
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Russia
Tvorog is a fresh white curd cheese from Russia. Makers set cow's milk, drain the curd, and sell it without a rind or a long aging step. The paste may be creamy and spreadable or dry and crumbly, depending on how firmly it was pressed. People in Russia eat it plain, sweet, or savory, and they cook with it often. It belongs with quark and other fresh curds, not with hard wheels.