Tvorog

A Russian fresh soft cheese akin to quarg, eaten as a dessert at various sweetness levels, sometimes with sour cream or jam. Tvorog is an acid-coagulated cheese with mild flavour and a crumbly-creamy texture, central to Russian and Eastern European cooking in dishes like syrniki (cheese pancakes) and vatrushka pastries. Farmhouse tradition coagulates soured milk naturally; industrial makers use defined starter cultures and pasteurized milk for consistency and safety. As a fresh, high-moisture cheese it needs strict cold-chain discipline and carries the same Listeria risks as other soft unripened cheeses.