Bossing around farmer's cheese
I bought some (American-style?) farmer's cheese, hoping that it would work well in my breakfast tacos. It turns out that it doesn't substitute well for queso fresco, which is what I had in mind: the farmer's cheese is way too buttery and cloying for my taste, and doesn't melt quite the same way as queso fresco.
This means, of course, that I still have a hunk of farmer's cheese sitting around that I do not enjoy eating, either as-is or in tacos. I tried melting some on toast, and it was still too buttery for me. I feel like there must be some way to show this cheese who is boss, or at least find some simple recipe that will either disguise or, if I'm lucky, neutralize the intense butteriness of the cheese. It seems a shame to throw it out, when I could experiment with it. I don't often cook with cheese, though, so I quickly ran out of good ideas that might achieve what I want. Can anyone point me in the right direction?
Aw, man. I was afraid someone was going to tell me that. Isn't there anything less...dripping with cholesterol than blintzes? I don't like to waste food, but it doesn't seem more economical that I should run out and buy cream cheese and flour so I can make use of leftover farmer's cheese.
Besides, I've never really liked blintzes. (Don't tell anyone!)
the kind I buy reminds me of a very dry ricotta, and I use it as a sub for that. Filling in a spinach/egg souffle roulade. blended into a veggie dip. stuff like that.
Years ago, I made a chiles relleno-type recipe where I mixed farmer's cheese with an egg and herbs (cilantro? don't remember...) and stuffed it into blanched, seeded Hungarian peppers, then breaded and fried them (think an uptown, milder version of jalapeno poppers)
I don't think I had a recipe -- I'd seen something similar on some cooking show, and made it up as I went along.
I didn't like it -- but my ex and our dinner guests raved about it.