I first made this spread after a visit to a small Polish dairy farm because I came home with some of their farmer’s cheese – made from the last evening’s milk.
I’d never used used this cheese before, but I’ve been told most Poles eat it sliced with salt and pepper. One of my friends likes to have it drizzled with honey.
I decided to make a Farmer’s Cheese Vegetable Spread. My original attempt is pictured above.
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My first attempt included such veggies as tomatoes and cucumbers.
I’ve decided they contain too much water and make the spread too runny, so they’ve been dropped from subsequent versions.
This savory spead is often seen on hotel breakfast buffets in Poland, but I could eat it any time of the day.
It’s a great combination of textures and flavors, creamy and crunchy, a little tart, a little salty, and nicely seasoned with herbs.
It’s delicous on toast, crackers, or as we’ve tried it most recently on the Bialy version of a bagel.
Farmer’s Cheese Vegetable Spread
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: approximatley 2 cups 1x
- Cuisine: Polish
A savory cheese spread for toast or crackers
- 8 ounces farmers cheese or Twaróg
- 2 tablespoons sour cream
- 4 green onions, thinly sliced
- 6 radishes, finely diced
- 1/4 cup finely diced onion
- 2 cloves garlic, minced
- 1/4 – 1 teaspoon salt (if your cheese is already salted use less)
- 1/4 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Combine all ingredients
- Spread on crackers or toast
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
I was wondering if the milk/cheese you get on these little farms is pasteurized. Do you know? I’m just wondering because that’s such a big issue here in the states. It wouldn’t be a real surprise if the Polish (and other Europeans) ate unpasteurized dairy products on a regular basis.
One more question: What would you compare “farmer’s cheese” to that we might find in an American supermarket? Thanks.
I live in Southwest FL, We have Farmers Cheese at Publix grocery store (near cream cheeses)…..
Sue, interest blog post on the subject. The milk we buy in the store in Poland is pasteurized; the farmer’s cheese, I’m sure is not. In the US I think you would have to get this from a farm (the one I visited was very small, 24 head, and very clean, the farmer’s family and neighbors all eat the cheese) or farmers market. Mexican Queso fresco might be a close substitute. In Tucson, our Walmart carries it.
Farmer cheese here in NE Pa. is readily available in our local supermarket. It’s in a 3 lb block and is cut to my specs. We are lucky.
That is nice!
Do you happen to have any Polish recipes on making Farmers Cheese from scratch? I wonder if it’s a similar process as making Ricotta cheese. Thanks!
It is very similar to ricotta, Hanna.
MARY LEE DECKER
My Babci made us a version that just included the green onions and plenty of salt and pepper at room temperature served over boiled potatoes. Since I cannot normally get the farmers cheese here in Colorado Springs, I use cottage cheese and leave out the sour cream. This has been one of my family’s favorites. I didn’t know there was a version for spreading on bread and I love the recipe. Thank you for keeping these foods alive.
My mom (Polish descent) taught me to eat it just like you said: sliced with salt and pepper. We would get some with caraway in it as well. Brings back good memories.
What a great idea for Farmer’s Cheese. The recipe mentions 1/2 tsp of Oregano two times. Is this a repeat, or is there supposed to be another 1/2 tsp of herb, such as Marjoram?
That was just a mistake on my part; thanks for catching it! You could certainly experiment with other spices like marjoram.
I ate Farmers cheese today at a restaurant, it had olives. Do you have any idea on this recipe I really enjoyed it.
You can mix in all kinds of things to Farmers cheese. With diced olives, I would certainly add finely diced red bell pepper, either fresh or jarred pimento. Maybe some diced toasted pecans, snipped chives?
I am Lithuanian, and I slice and fry farmer’s cheese in butter. It is delicious. It can be ordered here in Michigan from Andrulis Cheese Company or purchased at Meijer a.