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Farmer Cheese
 
CHEESY ASPARAGUS CASSEROLE
6 slices white bread
2 cups (8 oz.) shredded Wisconsin
    Farmer cheese
4 eggs
2 cups milk
1/2 teaspoon salt
1/4 teaspoon nutmeg		 1/8 teaspoon pepper
2 tablespoons finely chopped onion
2 packages (10 oz. each) frozen
    cut asparagus
1 cup shredded Wisconsin
    Cheddar cheese
Trim crusts from bread and cut into 1-inch cubes.  Arrange cubes in bottom of a buttered 13x9-inch baking dish.  Sprinkle Wisconsin Farmer cheese evenly over bread.  Beat together slightly eggs, milk and seasonings.  Add onion.  Pour over cheese layer.  Bake in a preheated 325¡F oven for 25 minutes.   Cook asparagus according to package directions.  Drain.  Remove casserole from oven and top with asparagus.  Sprinkle with Cheddar cheese.  Return dish to oven and bake 10 to 15 additional minutes.  Let stand 5 minutes before serving.   Makes 8 to 10 servings.
Tip: Cheese is easier to cut or shred when it is taken directly from the refrigerator.


CHEESY PASTA WITH VEGETABLES
4 tablespoons butter
4 cups sliced onions
3 tablespoons lemon juice
1 teaspoon hot pepper sauce
Salt, to taste
3 cups (8 oz.) dry fusili (corkscrew) pasta
2 cups sliced mushrooms		 1-1.2 cups fresh or frozen, thawed
    snow peas or frozen, thawed peas
1-1/2 cups cherry tomatoes
1-1/4 cups (5 oz.) shredded,
    Wisconsin Farmer cheese
2 tablespoons chopped parsley
Melt butter in 10-inch skillet.  Add onions.  Cook over medium-low heat about 30 minutes until onions are soft and pale gold; do not brown.  Stir in lemon juice and pepper sauce.  Add salt; cover and set aside.  Cook pasta in salted boiling water as package directs.  A few minutes before pasta finishes cooking, and mushrooms, snow peas and tomatoes to onion mixture.  Cover and set over medium-low heat, tossing once or twice, until vegetables are heated through.  Drain pasta.   Turn onto serving platter.  Cover with hot vegetable mixture.  Scatter cheese over top.  Sprinkle with parsley.  Serve immediately.  Makes 4 main dish servings.
Heritage:
Farm or Farmer cheese, as originally made in France, is essentially the same as cottage cheese.  It is a firm, pressed cheese made on farms.  There is considerable variation in Farmer cheese because the method of making it differs by locality, and the individual cheesemaker's interpretation.

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