Hi all! I have come across a product called farmers cheese. It seems to be carb-free or at least VERY LOW (less then 1g) if you watch your serving size.

It tastes, well, like very bland no-salt ricotta, or really firm cottage cheese, and has a wonderfully crumbly texture.

It doesn't melt too well, but works well in scrambled eggs and also makes a great sub for cream cheese in the mock danish.

Can anyone give me more insight as to what it is, how it's made? If I had to take a guess, I'd say it's basically ricotta without all the water.

Anyone else have any good uses for it? It seems like it would be fantastic in a cheesecake recipe...

-Roze