History
In the Hajnówka land the cows go out to pasture in early spring and come back in late autumn. Industrial dairying arrived here in 1954, and from the 1960s processing was concentrated in Hajnówka. The way of making twaróg is common throughout Poland. What sets the Hajnówka one apart is the milk from the local meadows. The cheese has been on the list since 2009.
Recipe
Cheesecake from twaróg hajnowski
Ingredients
- 1 kg semi-fat farmer's cheese, minced twice
- 5 eggs
- 200 g sugar
- 100 g butter, softened
- 2 tablespoons vanilla custard powder or potato flour
- grated zest of 1 lemon
- a handful of raisins (optional)
- Base
- 200 g digestive biscuits or shortcrust pastry
Method
- Line the springform tin with paper and cover the base with crushed biscuits.
- Cream the butter and sugar until fluffy. Add the yolks one at a time, then the cheese, custard powder and lemon zest.
- Whisk the whites to stiff peaks and gently fold into the mixture together with the raisins.
- Pour the mixture into the tin. Bake at 160°C for about 70 minutes.
- Turn off the oven and leave the cheesecake inside with the door ajar for an hour so it doesn't sink. Chill overnight.
Where to taste and buy
Look for it in shops in Hajnówka and the surrounding area that sell dairy from the local dairy.
Description based on the entry in the Ministry of Agriculture's List of Traditional Products. The quantities in the recipe are our own suggestion for the home kitchen. Product sheet on gov.pl →
Stay in Klejniki
Most of these flavours are within an hour's drive of our house. A kitchen with a wood-fired range is waiting, in case you feel like baking something.
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