The best recipes for curd spreads in one place. Which one will you try first?

Does the smell of well-seasoned curds scare you? You don’t have to with our recipes for curd spreads – they are surprisingly soft.

Cheesecakes are among the foods with a clear opinion: you either love them or you hate them!

However, the first group has an advantage, because cottage cheese, due to its high proportion of protein and low fat, occupies an ideal place in a rational diet. Every athlete should therefore consider including this nutritious goodness in their diet.

Cheese spread with mayonnaise

This variant is ideal for lovers of creamier spreads – if you want a stiffer mass, replace the mayonnaise with butter!

Ingredients

• 200 g of curd type cheese – Olomouc cottage cheese, Romadur, Limburger, etc.
• 200 g of gervé-type cottage cheese
• 1-2 spoons of mayonnaise
• 2 teaspoons of dried garlic
• 1 teaspoon of dried onion

Method

• Put all the ingredients in a blender and mix until a smooth spread is formed.
• Store in a closed container in the refrigerator. It should last for a few days – but we assure you that you won’t save it for that long!

Cheese spread with mustard

Try this easy recipe for curd spread made from ingredients that you will definitely find in the fridge.

Ingredients

• 200 g of curd cheese
• 200 g of any soft cheese
• 2 tablespoons of butter
• 1 onion
• 1 teaspoon ground cumin
• 2 tablespoons of mustard – full-fat or kremžské, or one tablespoon of both
• pepper and salt to taste
• herbs for decoration (parsley, chives)

Method

• Mash the curds, cheese and butter thoroughly with a fork, or knead in a food processor.
• Add finely chopped onion and other ingredients and mix thoroughly.
• We spread it directly on the pastry!

Limburgish cheese spread

This recipe is a variation on the traditional German beer spread, Obatzda, where cottage cheese has replaced ermine-type cheese.

Ingredients

• 200 g of Limburger cheese (you can also use Romadur)
• 200 g processed cheese (Maratonec, Veselá krava and similar)
• 40 g of butter
• 2 and a half teaspoons of sweet paprika (preferably Hungarian)
• 2 teaspoons ground cumin
• salt and pepper to taste
• 80 ml of special beer (for example, dark or wheat beer)
• 40 g of onion
• a small bunch of chives

Method

• Take the cheese and butter out of the fridge, cut them into small pieces and let them sit at room temperature.
• Then transfer them to a bowl and add paprika, cumin, pepper, salt, beer (start with two spoons) and thoroughly mix and knead with a fork.
• Add the rest of the beer gradually until you reach the consistency you want.
• Cover the bowl with cling film and let it harden in the fridge for three hours.
• Take the bowl out of the fridge just before serving. Finely chop the onion and rinse it in a sieve under water and dry it with a towel.
• Finely chop the chives, mix 2 teaspoons together with the onion into the finished spread, use the rest for sprinkling.

Low-fat cooked spread

This delicious cheese spread resembles processed cheese and is so great for a snack to go.

Ingredients

• 200 g of Harzer cheese or similar
• 150 ml of milk
• 350 g of low-fat cottage cheese
• ½ teaspoon of salt
• ground chili
• pepper
• dried garlic Garlic powder
• caraway seeds
• rosemary
• nutmeg

Method

• Cut the cheese into the smallest possible pieces and let it melt in the milk over medium heat, stirring constantly.
• Add salt and other spices
• When the cheese has completely melted, add the low-fat cottage cheese to the pot and mix.
• Heat briefly and pour the finished mixture into a suitable container. The mass is still quite liquid when hot, but after cooling it thickens and becomes very creamy.
• Keep the cheese spread in the fridge and serve with fresh bread.

Cheese tartare

Ingredients

• 200 g of cottage cheese
• 1 cup sour cream
• 1 cup crème fraîche
• 2 stalks of spring onion
• 1 bunch of chives
• 1 teaspoon of mustard
• 1 clove of garlic
• 1 teaspoon of lemon juice
• ground paprika
• salt and pepper

Method

• Cut the cheese into small cubes, spring onions and chives into thin rings.
• Mix it with sour cream, crème fraîche and mustard,
• Add a clove of pressed garlic.
• Season with lemon juice, paprika, salt and pepper, mix thoroughly and let sit in the fridge for a few hours.
• Season again to taste before serving.

What causes curd cheeses to smell?

Romadur, cottage cheese or Limburger – the characteristic odor of these dairy products is caused by the bacterium Brevibacterium linens, which forms a greasy layer on the surface of these cheeses, which is the source of the typical pungent smell.

So if we were to cut off the rind from these cheeses, we would get rid of the smell!

But that would be a hell of a shame, because it is the aroma that gives the curds their unmistakable charm.

For the best possible experience of eating curd products, we do not recommend eating them immediately after purchase, but rather after they have been well rested. However, if we don’t want to smell them all over the apartment, we store them in a well-closed jar.

And what is the best curd spread?

We will reveal without further ado that the basis of all recipes is the same: we add another dairy product to the curd-type cheese to soften it – cream cheese, processed cheese, cottage cheese, cranberry, meadowsweet, butter, mayonnaise, even mascarpone! Some just need to add a little milk to achieve the desired consistency.

Furthermore, finely chopped onion (or dried) must not be missing, and cumin, either ground or whole for decoration, is an excellent spice. There are no limits to other ingredients – ground and fresh paprika of various kinds, sweet and spicy, as well as cucumbers, radishes, chives and other fresh herbs are suitable.

Only a spread made from Olomouc curds? Not necessarily!

Olomouc syrečky, aka tvarůžky from Loštice, as Wikipedia will better explain , have a long tradition in Bohemia and we are rightly proud of them.

However, we do not have an exclusive patent for the production of typically smelly cheeses, so we can find their alternatives in other cuisines, especially in our German-speaking neighbors or in countries with a traditional cheese focus, such as Belgium, where they also have a strong appreciation for beer. Beer and cottage cheese make an idyllic combo, and when it comes to spreads, we have one for you that has beer in it!

The best-known foreign alternative to our Olomouc cottage cheese is the German Limburger. In Czech stores, we also often come across Harzer Käse products or the originally Belgian Romadur.

In the case of cheeses, it is the correct storage that provides the best taste, rather than the brand.

We wish you a good taste and, under all circumstances, the lid of the jar with curds must be properly tightened!