See Ingredients

Slovak Easter Cheese

  1. Add beaten eggs to cold water with salt and pepper.
  2. Stir well and cook, stirring constantly until lumps are created in the mixture (the eggs scorch like in scrambled eggs).
  3. Let the cooked eggs cool for a while. Then add chopped herbs – parsley, chives, wild garlic.
  4. Pad a sieve with gauze and strain the mass carefully, pack to a bundle, push out the excess fluid, tie it and let it suspended 4 – 5 hours to cool.
  5. Serve with homemade smoked ham, beetroot and horseradish.


Source: Slovak Tourist Board


  • 10 pcs of eggs
  • 1 l of whole milk
  • 2 teaspoons of salt
  • ½ teaspoons of pepper, ground
  • Chives, parsley, wild garlic - finely chopped

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