Tvaroh cheese

Tvaroh is a type of cheese that originates from Central Europe. It is a fresh, soft cheese that is made from milk and is similar to cottage cheese or quark. Tvaroh is a staple in many Central European cuisines, particularly in the Czech Republic, Slovakia, and Hungary.

History

The exact origins of tvaroh are unclear, but it is believed to have been made in Central Europe for centuries. It is a traditional food in many countries in the region, and is often used in both sweet and savory dishes.

Production

Tvaroh is made by fermenting milk, usually cow's milk, although it can also be made from goat's or sheep's milk. The milk is heated and then cooled, which causes it to curdle. The curdled milk is then strained to remove the whey, leaving behind the soft, creamy cheese.

Uses

Tvaroh is a versatile cheese that can be used in a variety of dishes. It is often used in baking, particularly in desserts such as strudel and cheesecake. It can also be used in savory dishes, such as pierogi and gnocchi, or spread on bread as a snack.

Nutritional Value

Tvaroh is a good source of protein and calcium, and is low in fat compared to many other types of cheese. It is also a good source of vitamin B12, which is important for nerve function and the production of red blood cells.

See Also

• List of cheeses
• Czech cuisine
• Slovak cuisine
• Hungarian cuisine