Recipes with sweet cheeses

Cheeses from the sweet range are a source of light protein and calcium. Paired with berries and toast, they turn into a wholesome, quick dessert that lifts your mood and gives you energy.

Ingredients (serves 2):

• Toast bread — 4 slices
• Soft cheese Fromage Blanc with cherry jam — 150 g
• Butter — a little for frying
• Fresh cherries — a handful
• Mint or lemon balm leaves — for garnish

Method:

Take the slices of bread and generously spread them with the soft cheese and jam — let the filling form a thick layer. Cover with the remaining slices and gently press with your palm so they stick together.

Heat a pan with a small piece of butter — let it sizzle and fill the kitchen with a milky aroma. Fry the toasts for 2–3 minutes on each side until golden brown: the bread will become crisp while the inside remains tender and creamy.

Cut diagonally, garnish with fresh cherries and mint leaves. Serve hot while the cheese inside is still soft and stretchy.

Fluffy pancakes meet soft sweet cheese. This dish is rich in protein and vitamins and delights with a balance of tenderness and berry tang.

Ingredients (serves 2):

• Eggs — 2
• Sugar — 1 tbsp
• Salt — a pinch
• Kefir — 200 ml
• Sour cream — 1 tbsp
• Baking powder — 1 tsp
• Flour — 150–170 g
• Vegetable oil — for frying
• Fromage Blanc with raspberry jam

Method:

Crack the eggs into a bowl, add sugar and whisk until lightly foamy. Pour in kefir and sour cream and mix. Sift in the flour with baking powder — the batter should be thick but pourable, like sour cream.

Heat a pan and grease with oil. Spoon the batter into round pancakes. Fry over medium heat: wait for bubbles to appear on the surface, then flip. The crust will be golden and appetizing.

A classic associated with the warmth of home. Here we make syrniki even more tender — with soft cheese and berries. Protein, calcium, and vitamins in one dish.

Ingredients (serves 2–3):

• Farmer’s cheese (tvorog) — 300 g
• Egg — 1
• Sugar — 2 tbsp
• Vanilla sugar — to taste
• Flour — 3 tbsp + extra for dusting
• Vegetable oil — 2 tbsp
• Fromage frais de brebis with wild berry jam — 120–150 g
• Honey or syrup — for serving

Method:

In a bowl, mash the farmer’s cheese with egg and sugar. Add vanilla sugar and flour — the mixture should be dense but soft. Wet your hands and shape into round patties.

Coat each lightly in flour and shake off excess. Heat oil in a pan and fry over medium heat until golden brown, about 3–4 minutes per side.

Serve with the soft berry cheese and drizzle with honey or syrup. Warm, tender, and fragrant — perfect for breakfast or dessert.

Crepes always bring comfort and childhood aromas. Add soft sweet cheese with berries, and you get a light yet satisfying dessert rich in protein, calcium, and vitamins.

Ingredients (serves 2–3):

• Milk — 250 ml
• Egg — 1
• Flour — 120 g
• Sugar — 1 tbsp
• Salt — a pinch
• Vegetable oil — 2 tbsp
• Filling: Fromage frais de brebis with strawberries and nutmeg — 200 g
• For serving: powdered sugar, fresh raspberries, or mint

Method:

Whisk the egg with sugar and salt. Add milk and gradually sift in the flour. Stir until smooth — the batter should be fluid but not too thin. Add a little oil to prevent sticking.

Heat a pan and pour in a ladle of batter. Quickly swirl to spread evenly. Fry until lightly golden on both sides. Stack and cover with a towel to keep soft.

Bring the cheese to room temperature for extra tenderness. Spread a spoonful onto each crepe and roll up or fold into envelopes.

Dust with powdered sugar and garnish with fresh raspberries or mint.

A quick yet incredibly refined breakfast or snack. Crisp, buttery brioche paired with tender cheese and aromatic honey — a combination that needs no embellishment.

Ingredients (serves 2–3):

• Brioche — 2 slices
• Butter — 1 tsp
• Fromage frais de brebis with chamomile and honey — 80–100 g
• Honey — 15 g

Method:

Heat a pan and melt the butter until fragrant. Add brioche slices and press gently. Fry about 1 minute per side until golden and crisp.

Remove and immediately spread with soft cheese — let it slightly melt into the porous crumb. Drizzle with honey.

Serve warm while the bread is crisp and the cheese remains soft and aromatic.

When sweet pears roast in the oven, they become tender, juicy, and honey-scented. Inside hides delicate Fromage frais de brebis with pear and almond, melting into a creamy filling.

Ingredients (serves 2):

• Ripe pears — 2
• Fromage frais de brebis with pear and almond — 120 g
• Honey — 2 tsp
• Nuts (walnuts or almonds) — 30 g

Method:

Halve the pears and remove the cores. Fill with soft cheese, drizzle with honey, and sprinkle with nuts. Bake at 180°C (350°F) for 15–20 minutes until soft and golden.

Serve hot — a dessert impossible to resist.

Light, delicate, and elegant — like cheesecake in a glass. A crumbly cookie base topped with airy cream made from Fromage frais de brebis with vanilla blossoms and honey mixed with yogurt.

Ingredients (serves 2):

• Fromage frais de brebis with vanilla blossoms and honey — 150 g
• Plain yogurt — 100 g
• Manuka honey — 1 tbsp
• Shortbread cookies — 40 g
• Fresh berries — for garnish

Method:

Crush the cookies and place at the bottom of glasses. Whip cheese with yogurt until airy and smooth, then spoon over the base. Drizzle with honey and decorate with berries.

Light, harmonious, and refined.

A quick yet impressive dessert. Crisp tart shells filled with soft cheese and berry jam, topped with fresh berries and mint.

Ingredients (makes 4 tartlets):

• Ready-made tartlets — 4
• Fromage frais de brebis with strawberries and nutmeg — 150 g
• Fresh berries — a handful
• Mint leaves — for garnish

Method:

Fill tartlets generously with cheese. Top with berries and garnish with mint.

Elegant, light, and perfect with tea.

A delicate dessert that requires no oven. A crunchy cookie-and-butter base topped with a silky cream layer made from soft cheese with berries, cream, and gelatin.

Ingredients (18 cm pan):

• Shortbread cookies — 150 g
• Butter — 70 g
• Fromage frais de brebis with strawberries and nutmeg — 250 g
• Heavy cream (33%) — 150 ml
• Gelatin — 10 g
• Fresh berries — for garnish

Method:

Crush cookies and mix with melted butter. Press into a pan to form the base. Whip cheese with cream until smooth, add dissolved gelatin, and pour over the base.

Refrigerate for 3–4 hours. Garnish with berries and mint before serving

Chocolate Muffins with Cheese and ChestnutsWarm, moist, and rich with chocolate — inside are tender pieces of chestnuts in syrup. Fromage frais de brebis with chestnuts makes the batter especially soft and aromatic.

Ingredients (makes 6 muffins):

• Flour — 120 g
• Cocoa powder — 30 g
• Eggs — 2
• Sugar — 80 g
• Butter — 60 g
• Baking powder — 1 tsp
• Fromage frais de brebis with chestnuts in syrup — 100 g

Method:

Whisk eggs with sugar until airy. Add melted butter, cocoa, and flour. Fold in the soft cheese with chestnuts.

Fill molds and bake at 180°C (350°F) for 20 minutes.

Moist, fragrant muffins perfect when still warm.