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    Wielkopolska Fried Cheese recipe


    Wielkopolska fried cheese can be enjoyed hot or cold, with bread, and often with the addition of caraway seeds, chives, and dill. In the Greater Poland region, fried cheese is commonly served for dinner with potatoes. This dish, steeped in history and tradition, presents a flavorful expression of the rich culinary culture of the region. Check the recipe below.


    Ingredients:

    • 1 heaping tablespoon of butter
    • 200g of curd cheese
    • Salt, to taste
    • 2 tablespoons of caraway seeds
    • 2 egg yolks

    Instructions:

    1. On low heat, melt a heaping tablespoon of butter in a saucepan.
    2. Add 200g of curd cheese and fry it slowly, stirring constantly.
    3. Season with salt to taste and add 2 tablespoons of caraway seeds.
    4. Heat the cheese, stirring, until completely melted, avoiding the formation of lumps. Do not bring the cheese to a boil.
    5. Once you achieve the desired consistency, remove the saucepan from the heat.
    6. Add 2 egg yolks to the cheese and vigorously whisk until fully combined.

    Wielkopolska Cheese, also known as fried cheese, has a long history dating back to the end of the 18th century, with its earliest mention found in a book by Franciszek Chocieszyński published in Poznań in 1899. The production process of this cheese has deep roots in the Greater Poland Voivodeship, located in the central-western part of Poland.

    An essential step influencing the taste and aroma of fried cheese is precisely the ripening process (known as “gliwienie” in Polish), lasting two or three days. The cheese is stored in a warm place (16-27 degrees Celsius) until natural proteolysis occurs. At this point, the frying process begins, and only butter can be used, defining the taste, aroma, color, and consistency of the final product. Fried cheese has a solid consistency, with its color ranging from light to dark yellow, depending on the quantity of butter used and the intensity of the frying. The smell is characteristic of fried cheese – rather strong, specific, and typical of mature curds.

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