Tvorog
| Tvorog | |
|---|---|
Tvorog or twaróg | |
| Other names | ser biały (Polish: white cheese) |
| Country of origin | Central and Eastern Europe |
| Source of milk | low-fat cow milk |
| Texture | soft and creamy soupy |
| Fat content | 0-23% |
| Related media on Commons | |
Tvorog (Czech: tvaroh Polish: twaróg Russian: творог Lithuanian: varškė) is a curd, soft white fermented milk product, traditionally made in regions of Eastern, Central and (less often) Northern Europe; like curd, tvorog is obtained by fermenting milk with subsequent whey removal.
It's customary to classify traditionally prepared tvorog according to its fat content. According to GOST standards tvorog is classified based on physical and chemical indicators into several categories: fat-free, low-fat, classic, and fatty. Depending on a method of production types of tvorog are distinguished as simple, soft, and grained tvorog, which is a type of low-fat tvorog.
Tvorog that is made out of milk with fat substitute is referred to as a "curd product" and not just tvorog.
In countries of former Soviet Union, tvorog is made and directly consumed fresh or sweet, in other countries of Eastern and Central Europe - fresh or brackish, in Northern Europe - brackish. Cottage cheese is consumed to a small extent in Great Britain, North America, Japan and is almost completely absent in Southern Europe and other parts of the world.
In English-speaking cultures, cottage cheese is considered a type of young soft cheese, while in modern Russian-speaking environments, tvorog is usually not considered a type of cheese.