What to do with soft white cheese.

I was in the supermarket today in the kosher section, and the manager told me he has lots of soft white cheese going out of date in a few days which I could take for free. I have frozen this type of cheese before so I said sure, and took a large box full. I didn't count but I must have taken at least 50 1 pound packs.

I usually use this cheese for making cheesecake. It is called medium fat soft white cheese, (made by chevington 8) ) I think the nearest equivelant would be farmers cheese. I use it instead of cream cheese as well.

Any ideas what else I can use it for besides cheesecake (how much can you eat) or blintzes (who has time?).

I guess it will keep till chanukah, but still, I'd like to use some of it up.

Any supper dishes I could make from it?

lazy varenikis (russian recipe for farmers cheese, but should work): you mix in an egg, a bit of sugar and salt, and enough flour to be able to roll it into long ropes. You make a long rope, cut it into small pieces, and put in boiling water. Then serve it with fruit preserves and sour cream.

Diamond Member Joined: Dec 07 2006 Posts: 3623

I don't have much experience with farmer cheese - but I wonder if it is similar to Israeli gevina levana (white cheese)? (Has a spreadable consistency similar to cream cheese - maybe a bit thinner - but it's salty - not sweet.)

Regardless, you could use it in Blintz Loaf (in Spice & Spirit). Also, I have the following super-easy recipe, which is YUM:

1/2 lb. white cheese
1/2 lb. cottage cheese
1/4 c. oil
1/2 c. sugar
4 eggs
1/2 lb. thin egg noodles (a little less)

Mix all ingredients except noodles. Add noodles - mixture should remain more cheesy than noodley. Pour into greased 9x13 (ok, never mind - just mix the whole thing in the pan to begin with!) and bake @ 350F for about 45 min. until set.