Hrudka, pronounced (hur-UT-ka), is a simple cheese that appears on many Eastern European Easter tables. It's also known as cirek, sirok and sirecz. Slice and eat by itself or as part of a ham sandwich with beetroot horseradish.
This is a staple at our table every Easter. We called it Yayashnik. It was served with ham, kielbasa, raisin babka (bread), hard boiled eggs and yes, the horseradish for those who liked it. This is part of the Eastern European (specifically Byzantine Orthodox) Easter tradition. Thank you for sharing this recipe. For those of you who didn't grow up with this tradition, another serving suggestion would be to use slices of this Hrudka on bread with slices of ham. It makes a great sandwich! - 07 Apr 2007 (Review from Allrecipes US | Canada)
The only difference between this and my family's recipe is that we use vanilla instead of cinnamon. A+. The name is a bit misleading to anyone not familiar with the dish, though--even though lots of people call it Easter Cheese, it's not meant to taste like the cheeses with which Americans are generally familiar. It's *supposed* to be on the bland side in order to complement the salty ham and the bite of the horseradish. - 30 Mar 2010 (Review from Allrecipes US | Canada)
What a surprise to find this recipe. My husband's mother from Hungary used to make a similar recipe every Easter. She used 2 quarts of milk to 12 eggs and then also added seedless white raisins. The rest of the recipe was the same. They used to just slice it and eat it with cold sausage or ham. My husband always just called it Easter cheese. - 14 Feb 2003 (Review from Allrecipes US | Canada)