The process involves curdling milk, separating the whey, and then pressing the remaining solids. This produces a fresh, unaged cheese with a characteristically tart and slightly tangy flavor. Variations in milk source, temperature, and duration influence the final product’s texture and taste profile.
This dairy product offers a lean protein source and is versatile for culinary applications. It serves as a base for dips, spreads, and desserts, and it provides a healthier alternative to cream cheese in many recipes. Its origins can be traced back centuries in Central and Eastern European cuisines, where it remains a staple food.
