posted on Sep, 26 2005 @ 10:29 AM
It may taste bland and look rather unappealing but I truly like "Lithuanian Farmer Cheese". Made from fermented milk, this very simple country
cheese is made after seperating the curds, then pressed firmly in a press for several days. Then salt is rubbed into the outside of the cheese to
help form a light, thin rind. The cheese is then wrapped in cheese cloth and then left to hang in a cool, dry, dark, and well ventilated space for a
The cheese, aged to taste, can be either smooth and creamy in texture or it can be cured until it has an extremely dry and firm consistency. This is
an excellent simple cheese to eat with a slab of dark sour dough bread and a strong Lithuanian beer. This cheese can best be described as a simple,
rustic and unimposing cheese. Fare for simple men with simple tastes and needs.