Cheeses
Curd Cheese
Lietuviškas varškės sūris
Lithuania
Traditional cow's milk curd cheese with a distinctive triangular shape, eaten fresh, baked, dried, or smoked, often with honey.
Original eatfuls sticker artwork
What it is
A closer look at Curd Cheese.
Traditional cow's milk curd cheese with a distinctive triangular shape, eaten fresh, baked, dried, or smoked, often with honey.
What to look for
Know it when you find it.
Has EU Protected Geographical Indication status; food historians estimate curd cheese has been eaten in Lithuania for 4,000-6,000 years.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Curd Cheese.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Ааруул
Curd pressed into shapes and dried hard on the roof of a ger for weeks, eaten as a sour, chalky snack that keeps indefinitely.
Karlovy Vary, Czech Republic
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Auvergne-Rhône-Alpes, France
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Tuscany, Italy
Accasciato
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Italy
Acceglio
Acceglio is a named Italian cheese from Acceglio, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Adjara, Georgia
Adjarian Cheese in Butter
Ბორანო
Young cheese melted in clarified butter until it separates into strings sitting in a pool of golden fat, eaten with bread.
Veneto, Italy
Acidino
Acidino is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
North Caucasus, Russia
Adygei Cheese
Адыгейский сыр
Soft Circassian cheese from the North Caucasus.