Farmer Cheese (1937, 1944)

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   Merriam-Webster has 1949 for "farmer cheese," which is "a pressed unripened cheese similar to but drier and firmer than cottage cheese."
   WEBSTER'S NEW WORLD DICTIONARY OF CULINARY ARTS describes "farmer cheese" or "farmer's cheese" as:

1. An American cottage cheese-style cheese made from whole or partly skimmed cow's milk; generally eaten fresh, it has a soft texture (but is firm enough to slice or crumble), a milky white appearance and a slightly tangy flavor; also known as pressed cheese
2. A term used imprecisely to describe a basic, fresh cheese such as cottage cheese


   24 April 1937, NEW YORK TIMES, pg. 34 "HELP WANTED" classifieds:
DAIRY MAN, experienced in manufacture and distribution of creamery products, especially to Jewish trade: sour cream, cream cheese, cottage cheese, farmer cheese. Apply in writing, give qualifications.  Biddle, 107 Chambers St., New York City.

   28 June 1944, NEW YORK TIMES, pg. 8 ad:
Now!  These fine made-in-America
_Macy cheeses are point-free!_
(...)
Farmer Cheese, lb. ... 29 cents
(Lots of good cheese here, including Asiago and Goat and Gjetost and Mill Town Bar and Wisconsin Gorgonzola--ed.)