Tvorog

Tvorog (Russian: творог[a]; Polish: twaróg; Ukrainian: сир) is a white cheese. This is a non-liquid white fermented milk product, traditional for Eastern, Northern and (less often) Central Europe, obtained by fermenting milk with subsequent whey removal. It is officially customary to classify Tvorog produced in the traditional way, according to its fat content. According to GOST RF, according to physical and chemical indicators, Tvorog is divided into the following categories: fat-free, low-fat, classic and fatty. Also, according to the method of manufacture, such types of Tvorog are distinguished as simple, soft, and grained Tvorog, which is a type of low-fat Tvorog.