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Cheese from Poland
Twaróg is a fresh Polish acid curd cheese made by souring cow milk with lactic bacteria. In the Polish specification for smoked twaróg, whose early stages make the acid curd that is later salted and smoked, pasteurised milk is soured at 20–30 °C for 12–18 hours to below pH 4.65, then the curd is cut, warmed, drained and pressed. Farm twaróg is made from raw milk soured naturally by its own bacteria.
| Cow milk, pasteurised at 74–80 °C for 45 seconds | In the smoked-twaróg specification the milk is standardised to at least 3.5 % fat (self-pressed) or 1.6 % (pressed)[twarog-tsg] |
| Mesophilic lactic cultures, as a direct-set inoculum | In the smoked-twaróg specification[twarog-tsg] |
| Raw cow milk, soured by its own bacteria with no added culture | How the farm twaróg in the Łódź study was made[maciejewska2025] |
| Starter | mesophilic lactic acid bacteria (direct-set culture) |
Total time across the recorded steps: 38 h – 45 h
What changes: The milk is pasteurised, then cooled to souring warmth
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Twaróg is a fresh Polish acid curd cheese made by souring cow milk with lactic bacteria. In the Polish specification for smoked twaróg, whose early stages make the acid curd that is later salted and smoked, pasteurised milk is soured at 20–30 °C for 12–18 hours to below pH 4.65, then the curd is cut, warmed, drained and pressed. Farm twaróg is made from raw milk soured naturally by its own bacteria. Made in 5 steps over 38 h – 45 h. The longest step, chill and keep cold, takes up to 24 h (Specyfikacja produktu będącego gwarantowaną t…) and runs at up to 15 °C (Specyfikacja produktu będącego gwarantowaną t…). Mesophilic lactic acid bacteria (direct-set culture) in the smoked-twaróg specification, which names no species and Lactococcus lactis, Leuconostoc pseudomesenteroides and Lactobacillus delbrueckii, the main species in four raw-milk farm twaróg-type cheeses from Łódź Voivodeship do most of the fermenting.
| Main step | up to 24 hReported[twarog-tsg] | Chill and keep cold |
|---|---|---|
| Temperature | up to 15 °CReported[twarog-tsg] | Chill and keep cold |
| Acidity | pH 4.2–4.3Measured[godula2018] | Chill and keep cold |
Soured by lactic bacteria, then cut, warmed slowly and pressed in cloth until it holds less than 70 % water.
In four raw-milk farm twaróg-type cheeses from Łódź Voivodeship, Salmonella and Listeria monocytogenes were not detected, but coagulase-positive staphylococci reached about 3.1 log CFU/g in one cheese and 6.0 in another, so the authors stress strict hygiene. Above 5 log, the study notes, EU hygiene rules call for a test for staphylococcal toxins, and it did not test for them. Four cheeses cannot show that raw-milk twaróg is free of Listeria or Salmonella, and it is eaten fresh with no ripening. ANSES advises pregnant women, young children, people over 65 and people with weak immunity to avoid raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté. The smoked-twaróg specification keeps the pressed curd's water below 70 % and chills it below 15 °C within 24 hours. A storage study kept retail twaróg 21 days at 5 ± 1 °C and rated its storage stability adequate, but it measured acidity, water, texture and taste, not germs.
Hazards the sources name: Coagulase-positive staphylococci, found in two of four farm cheeses (about 3.1 and 6.0 log CFU/g); Salmonella and Listeria monocytogenes were not detected in any.
Every number is labelled with how it is known. How this atlas is made
Chudy and Makowska (2014) say the Slavs probably kept cattle by the 6th century BC and that twaróg was the first product made from milk. They cite a recipe for twaróg in Karolina Biełozierska's 1889 cookbook. German-run dairies opened in Chełmża in 1875 and Poznań in 1881, and Poland had 4,176 dairies in 1929. Exports of twaróg to East Germany began in May 1958, with 1,300 tonnes that year and 5,342 tonnes in 1960. Production rose after the Second World War to a record 405,000 tonnes in 2013.
