• Home
    • About Janet
    • Media
    • Client List
    • Contact
    • Planet Cheese Blog
    • Planet Cheese Signup
    • Cheese Library
    • All Items
    • World Cheese Tour
    • Books
    • World Cheese Tour Classes
    • Other Classes & Events
    • Custom Class/Event Request
    • Cheese O'Clock Video Archive
    • Spring
    • Summer
    • Autumn
    • Winter
    • Comfort
Menu

Janet Fletcher

180 Stonecrest Dr
Napa, CA, 94558
(707) 265-0404
{ Janet Fletcher / Food Writer }

{ Janet Fletcher / Food Writer }

Janet Fletcher

  • Home
  • About
    • About Janet
    • Media
    • Client List
    • Contact
  • Planet Cheese
    • Planet Cheese Blog
    • Planet Cheese Signup
    • Cheese Library
  • Store
    • All Items
    • World Cheese Tour
    • Books
  • Classes
    • World Cheese Tour Classes
    • Other Classes & Events
    • Custom Class/Event Request
    • Cheese O'Clock Video Archive
  • Recipes
    • Spring
    • Summer
    • Autumn
    • Winter
    • Comfort

Four-Star Farmer Cheese

May 31, 2022 janet@janetfletcher.com

I hadn’t thought of farmer cheese as craveable, the sort of cheese you keep devouring after you’ve clearly had enough, but that’s before I met this one. “Six of us inhaled essentially the whole pound with honey and toasted walnuts,” a friend texted me. “I am obsessed.” And now I’m in the cult, too. Farmer cheese this tasty would make an awesome bagel schmear, but it really deserves to be the center of attention.

Sierra Nevada Cheese Company (no relation to the brewery) introduced its Gina Marie farmer cheese about three years ago but it just landed on my radar when my friend recommended it. “It tastes like whipped cultured cream cheese,” she wrote. “I’m walking to the store to get some more right now.”

The friend, Deirdre Bourdet, is a fellow food writer with a fine palate, so I wasted no time in tracking this cheese down. My nearest supermarket had it. Sierra Nevada, a California creamery, makes excellent natural cream cheese under the Gina Marie brand. It’s what I buy for cheesecake. The company’s farmer cheese is similar yet different.

Farmer cheese is always a fresh, unpressed, rindless cheese but some producers make it with reduced-fat milk. In my experience, the result can be rather dry and curdy. Sierra Nevada steers it in the opposite direction, using milk enriched with cream to about 7 percent milkfat. (The company’s cream cheese is richer yet.) Another departure: they use a kefir culture, a mix of 11 different bacteria strains, some of them probiotic, that surely contribute to this cheese’s captivating flavor.

Draining the curds slowly in muslin bags keeps the texture moist, silky and smooth. Brought fully to room temperature, the cheese is airy on the tongue, not dense and sludgy like some cream cheese. The flavor reminds me of yogurt, sour cream and cottage cheese all at once, rich and lactic with an appealing tang. The salting is spot on.

You can take this cheese in sweet or savory directions. The company’s sales rep, Meghan Rodgers, says she makes her cheesecake with it. Spread it on rye toast with smoked fish or sliced radishes or cherry tomatoes. Add a spoonful to your pesto. I love Bourdet’s suggestion of honey and walnuts. Surround with mixed berries, cherries, apricots or figs for an easy summer dessert.

Do bring the cheese to room temperature first. The texture gets creamier and the flavor blooms.

Sierra Nevada’s web site has a Store Locator and you can search by product. I paid $5.29 for a pound, which might make it the best deal in the cheese case.

In From: U.S., Milk: Cow Tags farmer cheese, kefir, blintzes, schmear, Sierra Nevada Cheese, cream cheese, cheesecake
← Make Dad’s Day with Blueberry Ricotta Pancakes Top-Value Cheeses for Tight Times →
 

Subscribe!

We respect your privacy.

Thank you!
Planet Cheese RSS

Browse the Archive:

Planet Cheese Blog

Welcome to my world: a fragrant, fascinating universe devoted to great cheese. In this and future Planet Cheese posts, you’ll find profiles of the world’s best cheeses plus insights into everything cheese: shops, recipes, interviews, pairing discoveries, classes, videos, travel. If you haven’t already done so, sign up here - it’s complimentary - and join me in learning something new about cheese every week.


NEW!
2025 World Cheese Tour Class Schedule


Monthly
through November

June 10: SOLD OUT
Reserve for July
Reserve for August
5:30 pm to 7:30 pm
Winston’s Café
1517 Third Street
Napa


Order signed copies
Free Shipping!

Just received a new shipment of Gather. You can order signed copies here. Third-class shipping is free.

Cheese&Wine
Cheese-Beer
BS-Yogurt.jpg
BS-Wine Country Table.jpg
EatingLocal
BS-FFFM-New1.jpg

Powered by Squarespace
     Photographs: Douglas Fletcher, Ed Anderson, Megan Clouse, Faith Echtermeyer, Eva Kolenko,
Victoria Pearson, Sara Remington and Meg Smith
Design: Jennifer Barry Design | Props: Tangerine Prop Shop | © 2024 Janet Fletcher, All Rights Reserved