Hrudka (pronounced hur-ut-ka) is an “eggy”, custard-like, sweet cheese familiar to many Eastern European Easter tables. It’s sliced and eaten by itself or as part of differing traditional dishes. If you’re expecting something that tastes like a traditional savoury cheese – this is not it.


Homemade Hrudka Cheese Recipe


  • 6 eggs.
  • 1L full cream homogenised milk.
  • 1/3 cup sugar.
  • 1 tsp. vanilla bean paste (or 1.5 tsp. vanilla extract).
  • 1/2 tsp. cinnamon powder.
  • Small pinch of nutmeg.


  1. Whisk the eggs together in one saucepan.
  2. Whisk in milk, sugar, vanilla, cinnamon and nutmeg.
  3. Heat the mixture in a double boiler over a medium heat, whilst stirring constantly, until it separates into a solid and liquid. This will take 20-30 minutes. At first it will thicken into a custard-like consistency before curdling and separating.
  4. Pour the separated mixture into the cheese cloth lined colander, with a bowl underneath.
  5. Cover the hrudka with the cheese cloth, and place a bowl of water on top to press.
  6. Press for at least one hour, before placing in the fridge to cool.
  7. Hrudka is ready to be eaten when cooled.
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