Can I use an apple variety other than tart apples?
Yes, but tart apples are preferred for their pectin content and balanced flavor. If using sweeter apples, you might need to reduce the sugar and add a bit more lemon juice.
DESSERT
Lithuanian Apple Cheese (Obuolių Sūris) with Cinnamon and Nuts
This traditional Lithuanian Apple Cheese is a unique, firm fruit preserve, perfect for a sweet treat. Infused with warm cinnamon and crunchy nuts, it offers a delightful balance of flavors and textures.
HOW TO MAKE IT
Let's cook.
01
Wash, peel, core, and chop the apples into 1-inch pieces. Place them in a large, heavy-bottomed pot.
02
Add the granulated sugar and lemon juice to the pot with the apples. Cook over medium-low heat, stirring occasionally, for 60 minutes, or until the apples are very soft and have released a lot of liquid.
03
Increase the heat to medium and continue to cook, stirring frequently to prevent sticking, for another 60 minutes, or until the apple mixture has thickened significantly and most of the liquid has evaporated. It should resemble a thick applesauce.
04
Stir in the ground cinnamon, chopped walnuts, and chopped almonds. Continue to cook, stirring constantly, for 30 minutes, or until the mixture is very thick and pulls away from the sides of the pot, resembling a firm paste.
05
Line a cheesecloth-lined colander or a special apple cheese mold with a clean, damp cheesecloth. Transfer the hot apple mixture into the prepared mold, pressing it down firmly with a spoon.
06
Fold the cheesecloth over the top of the apple mixture. Place a plate on top and weigh it down with heavy cans or weights. Refrigerate for at least 24 hours, or up to 3 days, to allow the apple cheese to firm up and release excess moisture.
07
Unmold the apple cheese by carefully unwrapping the cheesecloth. Slice and serve.
About This Recipe
This traditional Lithuanian Apple Cheese is a unique, firm fruit preserve, perfect for a sweet treat. Infused with warm cinnamon and crunchy nuts, it offers a delightful balance of flavors and textures.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an even firmer apple cheese, you can bake it in a low oven (200°F/95°C) for 1-2 hours after the stovetop cooking, before pressing. This helps to further dry out the mixture. Ensure your cheesecloth is clean and damp to prevent sticking.
Easy Substitutions
You can substitute other nuts like pecans or hazelnuts for walnuts and almonds. For a different flavor profile, try adding a pinch of cardamom or nutmeg along with the cinnamon. If tart apples are unavailable, use sweeter apples and reduce the sugar slightly.
Storage & Reheating
Store Lithuanian Apple Cheese wrapped tightly in parchment paper and then plastic wrap in the refrigerator for up to 3-4 weeks. It can also be frozen for up to 3 months; thaw in the refrigerator before serving.
Serving Suggestions
Serve thin slices of Lithuanian Apple Cheese with strong black tea or coffee. It pairs wonderfully with a cheese board, especially with sharp cheddar or creamy brie. Enjoy it as a simple dessert, perhaps with a dollop of sour cream or a sprinkle of powdered sugar. It can also be a unique addition to a breakfast spread with crusty bread.
Common Mistakes
Not cooking the apples long enough will result in a soft, jam-like consistency instead of a firm 'cheese'. Ensure the mixture is very thick and pulls away from the pot. Not pressing the apple cheese adequately will leave too much moisture, preventing it from firming up properly. Use sufficient weight and allow enough time. Over-browning the apples during the initial cooking can lead to a burnt flavor; keep the heat medium-low and stir frequently. Using sweet apples without adjusting sugar can make the final product overly sweet.
Frequently Asked Questions
What if I don't have a special apple cheese mold?
A colander lined with cheesecloth works perfectly. You can also use a small, deep bowl or container, as long as you can press it effectively.
Why is it called 'apple cheese'?
It's called 'apple cheese' because of its firm, sliceable texture, which resembles a block of cheese, rather than its flavor, which is distinctly apple-based.
MORE TO KNOW
The key to authentic Lithuanian Apple Cheese is patience during the cooking and pressing stages. The long cooking time on the stovetop is crucial for evaporating moisture and concentrating the apple flavor. The pressing step further removes liquid, resulting in the characteristic firm, sliceable texture. Don't rush these steps, as they directly impact the final consistency and shelf life of your apple cheese. The traditional method often involves pressing for several days, which yields an even denser, more cheese-like product.
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