Cheese Curds

Also known as vdolek, pecák or lopaták, Valašský frgál is a traditionally made, round-shaped sweet cake with toppings, produced in the Moravian Wallachia region in the south-eastern par... READ MORE

Known as koldūnai in Lithuania, kalduny in Belarus and kołduny in Poland, these stuffed dumplings boiled in salted water are a staple of regional cuisine. Traditionally filled with minced pork, beef, chicken, curd chees... READ MORE

Samsun pidesi, from Turkey's Samsun Province, encompasses three distinct varieties: Bafra pidesi, Terme pidesi, and Çarşamba pidesi. Terme pidesi is an open-faced pie made with a dough of flour, water, salt, yeast, and sugar. It's topped wi... READ MORE

Terme pidesi, hailing from the Terme district in Turkey, offers a unique take on traditional Turkish pide. It differs from Bafra and Çarşamba pidesi in that it is an open-faced pie, showcasing its fillings on the surface. The dough is made ... READ MORE

Even though its name stems from the French boudin—a word that usually refers to the pudding-like fillings of sausages—this soppy treat originating from the French Canadian province of Quebec consists of french fries drowned in... READ MORE

A local delicacy in the cuisine of the Midwestern United States and Canada, deep-fried cheese curds are made from curds that form before cheeses like cheddar are formed into blocks or wheels and left to age. Fresh curds have a rubbery texture and ... READ MORE

Rákóczi túrós is a Hungarian curd cheese cake. The base is a thin shortcrust pastry, followed by a layer of sweetened curd cheese that is topped with meringue. This tasty cake is named after János Rák&oacu... READ MORE

Kohupiimakreem is an Estonian dessert consisting of a delicious cream made from curd cheese which is combined with vanilla, sugar, and whipped cream. This dessert is always served cold, and it is recommended to top it with raisins or fresh berries... READ MORE

Sirovi or skutni (skutini) štruklji is a traditional variety of štruklji originating from Slovenia. The dough is made with a mixture of flour, water, eggs, oil, and salt. Once rested, it's rolled out into thin sheets that are topped ... READ MORE

A classic Poznań specialty, pyry z gzikiem is a simple potato and cheese dish. It consists of boiled or baked potatoes accompanied by a mixture of cottage cheese, cream, and onions. The potatoes are served whole or cut in half, typically in their ... READ MORE

Kaleh joosh is a traditional dish that’s usually associated with the cuisine of Isfahan. The dish is usually made with a combination of curd, walnuts, onions, flour, mint, turmeric, salt, and pepper. The onions are fried with turmeric, salt,... READ MORE

Ajdovi štruklji is a traditional type of Slovenian štruklji. The dough is usually made with a combination of salted water and buckwheat flour. Once prepared, a smooth mixture of skuta (white curd cheese), eggs, sour cream, and salt i... READ MORE

Yorkshire curd tart is a traditional tart originating from Yorkshire. This rustic tart is made by baking a shortcrust pastry base that's filled with a combination of curd cheese, sugar, eggs, butter, dried fruit such as currants, and spices, usual... READ MORE

Topfengolatsche is a traditional pastry, part of the broader category of golatschen, which are sweet, folded pastries. It is filled with topfen (a type of soft, fresh cheese similar to quark or ricotta) mixed with sugar, eggs, butter, vanilla, and... READ MORE

Dzykka is a traditional Ossetian high-calorie porridge of brined cheese, flour, sour cream, and salt. It has a rich cultural significance and is associated with the celebration of the birth of a son, symbolizing abundance and prosperity. The prepa... READ MORE