Cheeses
There is a wealth of cheeses available to Eastern Europeans. Many fresh cheeses, like "kajmak" is still handmade in kitchens across the United States today.
Farmer's Cheese
This is a fresh (not aged) form of cottage cheese from which almost all of the liquid has been pressed. It's dry and crumbles easily, and is used in "pierogi" fillings, cheesecakes and other Eastern European recipe applications.
This is a fresh (not aged) form of cottage cheese from which almost all of the liquid has been pressed. It's dry and crumbles easily, and is used in "pierogi" fillings, cheesecakes and other Eastern European recipe applications.
Traditional "Kajmak"
"Kajmak" or "kaymak" is a Serbian / Croatian unripened (not aged) cheese similar to clotted cream still made in many kitchens today. It's usually served with bread as an appetizer.
"Kajmak" or "kaymak" is a Serbian / Croatian unripened (not aged) cheese similar to clotted cream still made in many kitchens today. It's usually served with bread as an appetizer.
Quick "Kajmak"
This quick version of "kajmak" only takes about 10 minutes to prepare.
This quick version of "kajmak" only takes about 10 minutes to prepare.