Key facts
- Cheese.country
- Central and Eastern Europe
- Cheese.source
- low-fat cow milk
- Cheese.texture
- soft and creamy soupy
- Cheese.fat
- 0-23%
- Cheese.othernames
- white cheese ()
- Cheese.image
- творог.jpg
- Cheese.caption
- Tvorog or twaróg
via Wikipedia infobox
Wikidata facts
- Instance of
- type of cheese
- Country of origin
- Russia
- Material used
- milk
- Image
- Творог.jpg
Show 3 more facts
- partially coincident with
- quark
- different from
- fresh cheese
- Commons category
- Tvorog
Sources (2)
via Wikidata · CC0
~9 min read
Encyclopedic overview
13 sectionsContents
- Etymology
- Types of tvorog
- Manufacture
- Nutrition
- Consumption
- Use in clinical nutrition
- Use in religious rituals
- See also
- References
- Notes
- Sources
- Literature
- External links
thumb|right|200px|Tvorog grained
A tvorog (; ; , ; ; ; ) is a curd, soft white fermented milk product, traditionally made in regions of Central, Eastern and (less often) Northern Europe; like curd, tvorog is obtained by fermenting milk with subsequent whey removal.
Excerpted from Wikipedia’s “tvorog” article, available under the CC BY-SA 4.0 licence.