Making Easter cheese has been a tradition in my family for the past century. I learned how to make it from my mom, who learned how to make it from our great aunt who learned it from her mom and so on. It's Slovak in origin and usually eaten with a traditional Easter meal of ham, kolbasi, pascha (sweet bread), butter, beets w/horseradish & hard boiled eggs.

The weird thing about it is that it is not really cheese at all, but more like a extremely firm custard. It's basically a curdled ball of milk and eggs, firmed up and chilled, then sliced as you would a piece of cheese. It is very mild in flavor, slightly sweet and goes well with any type of condiment. (I'm thinking I can't wait to have it for breakfast on slice of toast with some jam)