Cottage cheese and farmer cheese differ in their production methods and consistency. Cottage cheese is made by curdling milk with an acid or a bacterial culture, resulting in small curds that are typically moist and creamy. It often contains added cream to enhance its texture and flavor. Farmer cheese, on the other hand, is made by curdling milk with an acid, then pressing and draining the curds to remove the whey. This process creates a drier and crumbly cheese with a mild and slightly tangy flavor. Unlike cottage cheese, farmer cheese is typically not mixed with cream, resulting in a lower fat content.