Easter: How Cheese Becomes an Important Part of the Festive Table

Easter is one of the most significant moments of the year when traditions manifest most strongly. In many countries, cheese holds an important place on the festive table, serving as part of rituals, a standalone dish, or as an ingredient in complex recipes. Oksana Chernova, a certified cheese expert, judge at the international competition World Cheese Awards, co-founder of the ProCheese Awards cheese festival and competition, and founder of the ProCheese Academy, emphasizes the importance of cheese in Ukrainian traditions.

Although Ukrainian cheese culture is still developing, the experiences of other countries can provide numerous ideas that fit organically into our context. In Central and Eastern European countries such as Ukraine, Poland, and Slovakia, cheese is traditionally placed in the Easter basket and taken to church for blessing. It symbolizes abundance, moderation, and the end of fasting, making cheese a part of the first festive breakfast.

One of the most characteristic dishes prepared for Easter is “egg cheese” (hrudka, cirak), which is made from milk and eggs. This dish is served alongside ham, beets, horseradish, or bread. It is a seasonal product, primarily prepared for Easter. In Ukrainian traditions, there are also cheese Easter cakes — another example of how cheese is integrated into festive cuisine. The cheese curd has a soft creamy taste, a delicate egg texture, and pairs wonderfully with bread or Easter cake during the celebration.

In Eastern Europe, other cheese-containing dishes are also popular. For example, paskha is a sweet cottage cheese dish made with butter, eggs, and dried fruits or candied fruits. This dish is shaped into special molds, often pyramid-shaped, and served alongside Easter cake. In Romania, pasca is a pie with a cheese filling, while in Hungary, sárgatúró is a sweet cheese made from milk and eggs, served with ham and eggs. In these recipes, cheese serves as the base of the dish, shaping its flavor and texture.

In Italy, cheese is actively used in Easter baking. For instance, casatiello is a savory bread with cheese and meat, prepared during Easter in the southern regions, while Pizza di Pasqua is a cheese bread or cake served with eggs and meat. In these cases, cheese is integrated into the dish as a key ingredient, giving it a distinctive flavor.

In the United States, Easter cheese traditions have been shaped by European migration. Various communities prepare egg cheese and also create butter lambs — a symbolic “butter lamb.” These elements are maintained at the level of local traditions, along with less obvious combinations, such as the popular dish pineapple casserole in the southern states — a sweet and savory casserole with sharp cheddar and canned pineapples served at the festive table.

This year, Easter falls during a time when the fondue season is still ongoing in the mountains, and April 11th is celebrated as International Fondue Day. This also presents an opportunity to add a new format of cheese consumption to the festive table. It is not necessary to stick to classic recipes; one can prepare fondue from leftover cheese and enjoy Easter dishes accompanied by melted, gooey cheese.

Easter is a wonderful moment to look at cheese more broadly and try new formats. This could be egg cheese as an alternative to traditional dishes, festive butter shaped like a lamb with the addition of herbs or other flavorings, as well as cheese as part of hot dishes or baked goods. Ukrainian cheese culture is actively developing, and it is through such moments, where traditions blend with new ideas, that it becomes deeper and more interesting.