I'll try this one next weekend. My grandmother used to use 'bakers' cheese which sounds like the farmers cheese described below - a form of cottage cheese. Re; freezing - after making them, my g.m. would smear butter around the perogy after boiling & prior to placing them an ad-hock freezing container. I guess this prevented them from fusing/sticking together and well I remember when defrosting them it was convenient because the light coating of butter made for perfect frying and a nice light golden color.