I bought some (American-style?) farmer's cheese, hoping that it would work well in my breakfast tacos. It turns out that it doesn't substitute well for queso fresco, which is what I had in mind: the farmer's cheese is way too buttery and cloying for my taste, and doesn't melt quite the same way as queso fresco.
This means, of course, that I still have a hunk of farmer's cheese sitting around that I do not enjoy eating, either as-is or in tacos. I tried melting some on toast, and it was still too buttery for me. I feel like there must be some way to show this cheese who is boss, or at least find some simple recipe that will either disguise or, if I'm lucky, neutralize the intense butteriness of the cheese. It seems a shame to throw it out, when I could experiment with it. I don't often cook with cheese, though, so I quickly ran out of good ideas that might achieve what I want. Can anyone point me in the right direction?