Farmer's cheese originated on farms throughout the world as a way to use milk left over after skimming the cream for butter. Two main styles evolved – a fresh cheese similar to cottage cheese and a semi-soft version cured for a shorter time. Wisconsin cheesemakers produce the latter variety, which is firm enough for cubing or shredding. No standards of identity exist for farmer's cheese, which means cheeses can vary greatly from one cheesemaker to another. Styles can vary from soft-fresh to semi-soft. Wisconsin's style is similar to havarti's texture but typically lower in fat with a buttery, slightly acidic flavor and a smooth supple composition.