Several questions and comments came in over the weekend on cheese for blintzes. Isn’t “real” farmers’ cheese the best? Can you use ricotta? Can cottage cheese really be considered “authentic?”
Personally, the main thing I look for when choosing a cheese for blintzes is texture. I want something that’s flavorful of course, but even more than that something that’s not too soupy, that won’t leak out the sides of the blintz or release too much water. Farmers’ cheese and cottage cheese are by and large the same thing. Both are made by curdling hot, whole milk with an acid (a little vinegar, lemon juice, buttermilk or rennet). Ricotta is very similar in that it’s made from whey (specifically, the whey that’s left behind after cream has been curdled into cheese).
Any of those small-curd cheeses will work very well as blintz filling. The only trouble is that since they’re all strained but not pressed, they can be wet. That’s why it’s a good idea to stabilize them by stirring in a little cream cheese.