twarogiem

Twarogiem is a Polish word referring to a type of farmer's cheese or quark. It is a fresh, unripened cheese that is typically white or off-white in color and has a soft, crumbly texture. Twarogiem is made from cow's milk by curdling milk with rennet or an acid, then draining the whey. It is a staple in Polish cuisine and is used in a wide variety of dishes, both sweet and savory.

In Poland, twarogiem is commonly eaten for breakfast, often spread on bread or served with chives and radishes. It is a key ingredient in pierogi, a popular Polish dumpling, where it is often mixed with potatoes or meat. Sweet applications include sernik, a traditional Polish cheesecake, and various pastries and desserts. Twarogiem can also be incorporated into savory dishes like blintzes, casseroles, and dips. Its mild flavor makes it versatile, readily absorbing the tastes of other ingredients. It is a good source of protein and calcium. In other Slavic countries and parts of Central Europe, similar cheeses are known by different names but share many characteristics with twarogiem.