Sirecz (Easter Cheese) Recipe -
Sirecz (Easter Cheese) Recipe
  • READY IN 45 mins

Sirecz (Easter Cheese)

Recipe by  

"A traditional Slovak Easter Cheese served with the Easter meal. This is served sliced and cold. It tastes like a sweet custard."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    45 mins


  1. In an electric mixer, beat the eggs until mixed well.
  2. Transfer the eggs to a double boiler and stir in milk, sugar, vanilla and nutmeg. Cook over a medium heat for 30 minutes. Use a metal slotted spoon and constantly stir the bottom of the pan to prevent scorching.
  3. When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down) and let hang for about 3 hours.
  4. Untie the cleesecloth and wrap the cheesecloth ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 27, 2008

This is the same as what my Hungarian grandmother made, but she added golden raisins

Most Helpful Critical Review
Feb 22, 2010

My mom made this every year for Easter, but she never used sugar or vanilla or nutmeg, only a little salt. We loved it paired with ham on a sandwhich. Also, she told me never to used an electic mixer for the eggs but I dont know why. Also, I find it is an acquired taste, but I have to have it out at Easter, along with the horseradish beets.


21 Ratings

Apr 10, 2007

This is the same recipe my family makes for Pascha; we call it hrudka. We have an additional step, though. After the hrudka has firmed up and been refrigerated for awhile, put it into a pan or onto a cookie sheet, top with a good pat of butter, and broil until the top browns. Let it cool, rewrap, and refrigerate again.

Mar 19, 2008

This is like the Easter cheese my Nonni used to make only she didn't put the sugar and nutmeg in it. She used to serve homemade pickled beets with hers also. I really like this version! Thank you for the recipe. I will keep the tradition going!

Dec 19, 2007

this receipe has been in my family for years. but mine is quart of milk, tsp vannelilla, adozon of eggs, suger to taste. great i am the only one that stll makes it. i have used equal to thanks, joy kocher

Apr 18, 2011

I use a flour sack style towel for mine, It makes a smoother outside than the cheesecloth. My granny's and mother in law hung theirs outside on the line for a couple hours but I have to get creative since the days before Easter tend to rain here. I usually cut the sugar in half and do not add vanilla or other flavorings. I have always used the electric mixer with no problems. I also found I didn't really need a double boiler as long as you stir constantly. It burns quite easily.

Mar 11, 2004

After my mother showed me how to make Easter cheese last year, she passed away 3 months later. Then I could not remember how to make the recipe. With Easter time approaching now, I became upset because I wanted to carry on this tradition. So, thanks to this recipe entry, I can now make my own Easter cheese for my family! It's quite fun to make but it does take some muscle to ring out the cheese...

May 18, 2009

This turned out nice the first try. Lightly sweet and easy to make. A great alternative to chocolate for Easter.


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  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 42.4 g
  • 14%
  • Cholesterol
  • 437 mg
  • 146%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 18 g
  • 36%
  • Sodium
  • 191 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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