tvarohu

Tvarohu is a soft, fresh cheese made from curdled cow’s milk and is widely used in Central and Eastern European cuisines, particularly in the Czech Republic, Slovakia, and Poland. In English, it is often equated with quark or farmer’s cheese, though regional varieties differ in texture and moisture. Tvaroh is typically white, mildly tangy, and available in a range from very soft and spreadable to somewhat drier, depending on how much whey is removed.

Production and characteristics: Tvaroh is produced by acidifying milk with lactic acid bacteria, causing the milk to curdle. The curds are then cut, gently heated, and the whey is drained. The result is a fresh cheese that does not mature or ripen. The moisture content and pressing determine its texture. It is sold plain or in varieties with added cream, and it comes in different fat levels, from skim to full-fat, as well as sweetened or unsweetened forms.

Varieties and uses: The product is used both in sweet dishes and savory fare. Sweet preparations include tvarohový koláč (cheesecake-like cakes), tvarohové knedlíky (dumplings filled with cheese), crepes, pastries, and fruit fillings. Savory uses include fillings for pierogi or pier‑like dumplings, savory spreads, and toppings for breads or pancakes. It serves as a versatile dairy component, similar in function to ricotta, cottage cheese, or quark in other cuisines.

Nutrition and storage: Tvaroh is a good source of protein and calcium, with fat content varying by product. It is typically stored refrigerated and consumed within several days of opening. Freezing is not generally recommended, as it can affect texture.

See also: Quark, Cottage cheese, Paneer.