History

Ser smażony is a peasant cheese-preservation technique from Greater Poland that pre-dates refrigeration: aged cheese curd was melted with butter to extend shelf life into the cold months. The Poznań version carries Protected Geographical Indication application in the regional rural-products scheme. It is still made in farmhouses around the Wielkopolska countryside and sold at Rynek Jeżycki and the Stary Browar food hall. Eaten on rye bread with a dab of mustard.

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Warsaw

Guided tour · 3h 30m

Warsaw: Polish Food Tour

The Polish food tour is a great way to experience a must-try cuisine of this amazing country. A professional guide will teach you all there is to...

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Common allergens: Dairy, Eggs

Make it at home

Yield 6Hands-on 30 minTotal 4 hrDifficulty Intermediate

Ingredients

  • 500g aged twaróg (dry curd cheese) or aged farmer's cheese
  • 100g unsalted butter
  • 1 egg, beaten
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon caraway seeds
  • 1 teaspoon salt
  • 1 teaspoon sweet Hungarian paprika (optional)

Method

  1. Crumble the twaróg into a heavy bowl. Sprinkle the bicarbonate of soda over the surface and leave at room temperature 4 hours to soften.
  2. Melt the butter in a heavy non-stick pan over low heat.
  3. Add the bicarbonate-treated cheese to the butter and stir constantly with a wooden spoon. The cheese will look broken at first.
  4. Continue stirring over very low heat for 10 to 15 minutes. The cheese will gradually melt into a smooth, glossy mass.
  5. Whisk the beaten egg, caraway and salt in a small bowl.
  6. Pour the egg mixture into the cheese and stir constantly for 2 minutes until thickened.
  7. Pour into a small loaf tin or terrine, sprinkle with paprika if using, and cool to room temperature.
  8. Refrigerate at least 3 hours until set, then turn out and slice. Spread on rye bread with mustard.

Tip from the editors. The bicarbonate of soda is non-negotiable; it raises the pH of the cheese and lets the proteins melt smooth instead of grainy. Without it the result is curdled.

Where to eat ser smażony wielkopolski

Ser smażony wielkopolski in Poznań

Rynek Jeżycki ★ 4.5

$ Market

Rynek Jeżycki in Poznań is one of the city's most historic markets, founded 1891 on Dąbrowskiego and Kraszewskiego, with around 400 stalls of produce, bread.

TipCome before 09:00 on Saturday for the cheese-stall rotation; many small producers sell out by lunchtime.

Directions

Food Hall Stary Browar ★ 3.8

$ Market

Food Hall Stary Browar in the shopping-arts complex at Półwiejska 42, Poznań is a selected food court in the converted brewery, with several.

TipWhiskey in the Jar has a second outlet here; it is the easier of the two to walk into without a reservation.

Directions

Podkoziołek ★ 3.9

$$ Greater Poland RegionalStary Rynek

Podkoziołek on Stary Rynek in Poznań is a Wielkopolska restaurant opposite the Koziołki, with handmade pierogi, plendze, czernina and golonka in a vaulted.

OrderPlendze (Greater Poland potato pancakes) with mushroom sauce.

TipTime your visit to 12:00 to catch the Koziołki, the mechanical goats above the town hall, butting heads.

Directions

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