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as i use farmers cheese in my homemade pierogies. it gives a richness to the filling with only a hint of cheesy-ness that adds an essential depth of flavor. i think that it would be great in jalapeno poppers, instead of cream cheese. farmers cheese is good on pizza too
www.seriouseats.com/talk/2009/01/what-to-do-with-farmer

She suggests using farmer's cheese on a greek pizza (with spinach, mozzarella, tomatoes, bread crumbs, onion and garlic) as an alternative to feta. cool! tags: crunch, blueberry, fig, breakfast, dill, pepper, cheese, honey, easy, bread, home cooking, onion, dips, mexican dishes, dad, dollop, crostini, green, greek pizza,
chowhound.chow.com/topics/459791

Soften andrulis plain farmers cheese at room temperature for about one hour. crumble cheese into medium size bowl and add sugar, vanilla and salt. stir together with spoon. beat in milk until cheese mixture blends spread pasta sauce on pizza crust; add next five ingredients in order shown. garnish with remaining cheese.
www.andrulischeese.com/recipes.html

Makers of fresh mozzarella, smoked and trditional mozzarella, feta, ricotta, mascarpone and farmers cheese. belfiore cheese company is one of the few remaining small, family-owned cheese making operations in the bay area. · delightful table cheese. delicate salt and pungent flavor balance for any recipe or pizza topping.
www.belfiorecheese.com/

Before making this pizza, my question is does the thin napolitan style recipe translate nicely into a thicker crust by doubling the recipe and rolling it out thicker or do i end up with a mortar board with sauce and cheese? would it be better to make a bread recipe for the pizza crust if i want it a bit thicker,
www.breadtopia.com/pizza-dough-recipe/

Making pizza at home isn’t hard, but who wants to be cooped up in a hot kitchen when the weather is beautiful? plus, sometimes you just add the sauce and toppings, and return the pizza to the grill until the bottom turns golden brown and the cheese melts. jaime mcleod is a contributing editor for the farmers' almanac.
www.farmersalmanac.com/food/2010/05/17/grill-your-own-p

A traditional neopolitan pizza margherita is made with whole basil leaves, uncooked tomato puree and fresh buffalo mozzarella, the wondermous, soft, round soaked-in-brine cheese. my version is slightly different. two summer salads to shop for at the farmers marke the trick to making crisp caramel corn
www.katiefairbank.com/2009/01/making-pizza-margherita-i