Russian Spiced Farmer Cheese Spread

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A classic Russian zakuska board staple, this spiced farmer cheese (Pryanyy Syr) blends fresh tvorog with butter, sour cream, garlic, and warming caraway for a creamy, herb-laden spread. Serve it on dark rye bread or crisp crackers with a sprinkle of fresh dill and a spoonful of pickled vegetables on the side.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 23 gFat
• 13 gSaturated Fat
• 6 gCarbs
• 0.5 gFiber
• 2 gSugar
• 12 gProtein
• 320 mgSodium
• 180 mgPotassium
• 210 mgCalcium
• 0.8 mgIron
• 3 mgVitamin C
• 420 mcgVitamin A

Ingredients

For the cheese base

• 450 g (about 2 cups) full-fat farmer cheese or well-drained tvorog
• 100 g (7 tbsp) unsalted butter, softened to room temperature
• 90 g (1/3 cup) sour cream
• 1/2 tsp fine sea salt

For the spice blend

• 3 medium garlic cloves, finely grated on a microplane
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp caraway seeds, lightly toasted and crushed
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sweet paprika
• 2 tbsp finely chopped toasted walnuts (optional)

For serving

• Dense rye bread, sliced
• Crisp rye crackers
• Cornichons or pickled gherkins
• Thinly sliced radishes
• Extra fresh dill sprigs

Directions

1. If the farmer cheese is wet, line a fine-mesh sieve with cheesecloth, set it over a bowl, and drain the cheese in the refrigerator for 1 to 2 hours, or until it is thick and spreadable.
2. In a medium mixing bowl, combine the softened butter and farmer cheese. Using a wooden spoon or silicone spatula, work them together until smooth and creamy, then beat in the sour cream and salt until evenly blended.
3. Grate the garlic directly into the bowl so no flavor is lost. Add the chopped dill, parsley, crushed caraway seeds, black pepper, and paprika. Stir gently until the herbs and spices are evenly distributed throughout the cheese mixture.
4. Fold in the toasted walnuts if using, tasting and adjusting the salt or pepper as needed. The spread should be fragrant, well-seasoned, and hold its shape when scooped.
5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the butter to firm up slightly. This resting time deepens the garlic and caraway notes.
6. Before serving, give the spread a quick stir and transfer it to a shallow crock or small bowl. Smooth the top with the back of a spoon and sprinkle with a pinch of paprika and a few dill sprigs for color.
7. Serve chilled with slices of dense rye bread, rye crackers, cornichons, radishes, and pickled vegetables. The spread keeps refrigerated in an airtight container for up to 4 days.

Cook’s Notes

• Use full-fat farmer cheese or full-fat ricotta for the creamiest texture; low-fat versions will make the spread grainy and thin.
• Toast the caraway seeds in a dry skillet over medium heat for 30 seconds before crushing to bring out their warm, nutty aroma.
• For a sharper, more pungent flavor, add 1 teaspoon of prepared horseradish or a pinch of ground coriander along with the caraway.
• If you prefer a smoother spread, push the mixture through a fine-mesh sieve after mixing the butter and cheese together.
• Bring the cheese to room temperature 15 minutes before serving so it softens enough to spread easily on bread.

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