In the US, you have to make do with what you can get... and "farmer's cheese" differs a lot throughout the US. In many places, it's pretty close to quark (when

In the US, you have to make do with what you can get... and "farmer's cheese" differs a lot throughout the US. In many places, it's pretty close to quark (when crumbled and with a little hydration added, at least). The only big difference in preparation in many parts of the US (especially those with Eastern or Central European heritage) is how long it's pressed. It's otherwise the same thing: acid-curdled dairy with most of the moisture removed. A little Wondra or 00 flour helps if it won't take the right consistency. As for the pit, it'd be fine either way. It's a bit easier to form with the pit in, and won't hurt the flavor at all, but removing it would be just fine too.