Name and pronunciation: twaróg [t-fah-rook]
Description: cottage cheese
Type of cuisine: Eastern European
Twaróg is dry variety of quark very popular across various Eastern European cuisines. In Polish, another name for this kind of cheese is simply “white cheese” ser biały [seh-r biah-we]. It is delicate, crumbly and slightly sour. Unfortunately, it has to easy replacement in local shops, but you can get in any Polish shop. It is worth the trip!
Pierogi, pierogi leniwe (lazy pierogi), sernik, traditional Polish pancakes, pasta, cheese spreads.
There are few types of cottage cheese. You can choose between full-fat 10%, semi-skimmed 5% and skimmed 0,5%. I always choose full-fat option. It is creamy and it is truly best for cooking and baking.
If you are planning to bake a traditional Polish cheese cake, look for an option that is pre-ground cheese available in 1 kg buckets. Otherwise, you will have to do it yourself three times!