14 mar 2010

Polish white cheese - biały ser


I call it just white cheese because the names like quark or curd cheese don't sound very familiar. I have no idea what's the best English word for TWARÓG, I'm sure it's not a cottage cheese which looks like styrofoam. We have it also in Poland (serek wiejski) but this is something different.

Biały ser/twaróg it's my love and the base because I eat it every morning. I have no idea why I'm never fed up, I miss it every time I go abroad;) If I emigrated I would prepare it at home for myself like many others. I haven't done it but it's very easy - you just need milk (not UHT) and patience.

If you come to Poland you should try biały ser. I especially recommend the company Piątnica. They don't pay me for ad, I think they have the best dairy products on the market. I'm their most loyal client - give me a reward;)

There are 3 types of twaróg: tłusty (fat), półtłusty (half), chudy (low fat).

What can we do with biały ser? There are 2 options - sweet or not.

For breakfast biały ser itself with bread or plus:

1) banana, strawberries, jam, honey, sugar and cream (you can add cinnamon or anything you like)

2) radish, tomato, cucumber, chive + salt and pepper

During lunch or dinner you will find biały ser in: pierogi ruskie (with potatoes), sweet pancakes (naleśniki), croquettes with spinach (krokiety ze szpinakiem), kluski leniwe or not typical Polish dishes like lasagne or musaka. You can also fry it on a pan with spices. We even make a sandwich paste with biały ser and fish.

And desserts! For sure - delicious sernik and many other cakes.

Biały ser is cheap, healthy (organic!) and tasty - is there anything better? MNIAM MNIAM.

15 komentarzy:

  1. Nice article.

    Now in Poland is snowing once again. Maybe you could write about it? Like here http://anglopolish.com/index.php/archive/3-funhumour/33-winter-and-road-services-vs-car-owners-in-poland ? Maybe some photos?

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  2. Looks like you have no idea that in New York your favorite is widely known in ethnic delis just as BIALY (go figure the NY pronounciation!) to be enjoyed with "lox". It is of course more widely known as "cream cheese". Except.. except the New York version is the REAL "twarog" whereas the brand you tout is, like almost any other in today's Poland, not really a twarog as it is rennet based. Or, the one you push (no offence intended) is certainly not traditional and therefore not..kosher. But with half of Warsaw population now gone (the Jewish half).. who cares.. other than their New York descendents?
    Good luck anyways... and please.. take again your English 101.. Looks like you flunked badly the first time around...

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  3. That's obvious that I have no idea how you call it in NY... Interesting.

    Now in Poland the names "twaróg" and "biały ser" are used interchangeably, I don't know exactly what's their history.

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  4. "If I emigrated I would prepare it at home for myself like many others"

    If you emigrated to Hungary or Romania you wouldn't have to prepare it yourself, as they have very similar curd cheeses, which are used to make cakes, to stuff pancakes or just spread on bread. The Hungarian word is "túró" which probably comes from the slavic tvarog (slavic words tend to get a bit mangled when they enter Magyar.)
    They even have a chocolate coat túró bar here - the túró rudi, which you can buy under the name "dots" in several surrounding countries.

    You can also get curd cheese still in Yorkshire, and a very tasty way of using it is in a Yorkshire curd tart.

    Curdy Greetings froma Yorkshireman in Budapest!

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  5. I must go once again to Hungary, Budapest is wonderful!

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  6. Poland is not one of the great cheese making countries of the world.

    Ser Żółty - bland, rubbery. Ersatz Edam. 22 different types, all exactly the same.
    Serek biały - Hello taste, where are you?
    Serek topiony - I've grown out of nursury food.

    All's not lost. Oscypek is excellent, especially when aged. Poland makes good 'knock-offs' such as serek wiejski (indistinguishable from cottage cheese), feta, and Rokpol (nowhere near the sublime Roquefort, but for 23 zł a kilo, the best blue cheese in the price range by far).

    World's best cheese, according to me (and I was delighted to see The Economist's Intelligent Life magazine sharing my opinion) - Montgomery's vintage cheddar, available in Poland through Leopolis (along with loads of other quality British cheeses).

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  7. @Paulina
    >obvious that I have no idea..
    >don't know exactly what's their history..
    Why write if you got nothing to say?
    Also..for a language prof it wouldn't hurt to be a tad more careful about grammar as well as vocabulary.
    >names "twaróg" and "biały ser" are used >interchangeably..
    Names? Bet you mean to say 'words'... and they are NOT 'used interchangeably'... they are synonymous.. Now, before you cry I am picky, let me explain.. There's hardly a sentence in you blog where you wouldn't miss a beat..
    Last but not least..everyone, save you, says the obvious..Polish cheese is nothing to write home about.. Michael's kind enough to call it 'bland'... in fact it's a merciful substitue for 'horror'.. As Polish milk is quite acceptable I always marvel how diligent and devoted those Polish cheesmasters have to be to consistently turn out such substandard mess...

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  8. I really appreciate that you care about my language but I specialise in Polish not English! Am I a translator or interpreter? No.
    I write in order to give information about Poland. Kropka.

    Let me decide what is important to write about on my blog. If you have better ideas start your own.

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  9. Anonimowy, don't be a picky asshole.
    Honestly, I live in Holland now and I really don't see what others see in Dutch cheese. For me Polish cheese is just way better. It is a matter of taste because, rest assured, the Poles wouldn't be eating what they produce if they wouldn't have liked it.

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  10. Hello Paulina, this is yet another Anonimowy chiming in. First of all, I second what Anonimowy-from-Holland said about Anonimowy-apparently-from-NY. Just ignore him. I am not Polish but my wife is. Every Easter we go to Poland. This time we couldn't, so I decided to try making the Bialy Barscz at home. Someone brought the Twarog for it, from Poland. I am trying to find out what it is called in English and French so I can try to find it locally where I live. Or perhaps someone could explain how to make it at home.
    Regards.

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  11. Hello Paulina,

    I'm writing from Germany just to tell you that I have the same warm feelings toward bialy ser. You can buy it here in some Polish shops but it's not so perfect as it spends its shelf-life in plastic. So I decided to produce my own one. First to say it's easy and tastes gorgeous! The second - you can do it using UHT milk (in my opinion it's even easier than with farm milk indeed). You just need some spoonfuls of fresh sour creme (smietana). I use organic one. The next day sour milk is ready and after couple of hours you have a plate full of happiness :)

    greetings,

    Kasia

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  12. Dear New York Cheese 'Expert',

    Please don't correct other people's grammar when yours is also incorrect throughout; "go figure", "flunked" and over-usage of "..." instead of precise punctuation, does not make for fluid and clear reading, and is also slang. Please also note that using a verb (see "bet you...") without a definate article, 'I' 'He' etc, is bad practice.

    Please learn to write correctly in your own language before correcting that of others. Furthermore, don't correct, or insult for that matter, someone who is writing an informative blog in a language that is not their mother tongue. We should be encoraging people to speak as many languages as possible, not dissauding them by making derogatory remarks, this is most closed minded of you.

    Lastly, please don't get so upset about cheese.
    Especially when considering that this particular cream cheese has come from its native country, which in this instance, is not the United States, and 'delis' in New York will most probably contain modified versions for varying tastes. It is a known fact that the USA and Western Europe sweeten/salt foods to a higher degree of that in Eastern Europe, so please take this into account.

    Enjoy your cheese,

    Kind regards,

    A Welsh Girl

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  13. Twaróg in the United States is known as Farmers cheese.

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  14. Thank you all for your support! All the time I learn how to write in English and hopefully I'm getting more correct.

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