Herbs have been part of cheesemaking for centuries, added to fresh cheeses during harvest seasons for both flavor and variety. Dill became a natural choice because its clean taste complements mild, tangy curds without overwhelming them. Dill cheese is made by mixing chopped dill into the cheese after pressing, giving it a distinct herbal character while keeping the familiar crumbly texture of farmers cheese. The result is a style that has been passed down through generations and remains common in both traditional recipes and everyday cooking.
The Process of Making Dill Cheese
The starting point for dill farmers cheese is the same as any fresh cheese: milk is cultured, gently heated, and curdled. Once the curds are separated from the whey, they are pressed to form a soft, crumbly cheese. At this point, dill is added. The herb is chopped finely so that it spreads evenly throughout the cheese, ensuring consistent flavor in every bite. The timing of this step matters – the dill is mixed in after pressing, when the curds are stable enough to hold the herb but still soft enough to absorb its aroma.
For example, if you want to add dill at this stage, you create dill farmers cheese, a crumbly block with a fresh, herbal note. If you fold the dill directly into fresh curds instead, you produce dill cheese curds, which are smaller, squeaky, and perfect for snacking. If you combine dill with garlic, you get garlic dill cheese curds, a variation with a sharper flavor that’s often paired with bread or vegetables.
Historical Roots of Dill Cheese
In Eastern Europe, where farmers cheese has been a staple for centuries, adding herbs like dill or chives was a way to bring variety to the daily diet. Families often grew dill in home gardens, and it became one of the first herbs folded into fresh cheeses each summer. Dill cheese was not seen as a luxury but as an everyday food, eaten with bread, potatoes, or preserved vegetables.
That tradition carried across to immigrant communities in the United States, where recipes for dill cheese and related varieties, like cheese with chives, remain part of cultural cooking. It shows how simple practices on farms became part of family life in new places, carried by taste and memory.
Michigan Farms and Andrulis Tradition
In Michigan, dill cheese continues to be made in much the same way. Dairy farms supply the milk, and small-batch producers carry forward methods rooted in Europe. At Andrulis, we make dill farmers cheese by combining Lithuanian recipes with milk from local Michigan farms. This balance of Old World process and local ingredients reflects the long link between farming and food in the state.
For those who want to try it at home, our shop page offers dill and chive varieties alongside plain farmers cheese and seasonal flavors. Each one is made in Michigan, following the same principles that have guided cheesemaking for decades.
Curds, Variations, and Pairings
Beyond block cheese, dill also finds its way into curds and other variations. Dill cheese curds use the same herb-forward idea but in a smaller, snackable form. Their squeaky texture and clean flavor make them easy to enjoy on their own or to add to simple meals.
Pairing Ideas for Dill Farmers Cheese and Dill Cheese Curds
- Rye bread with cucumbers – a traditional Eastern European staple where the fresh dill flavor complements dense, hearty bread.
- Roasted or boiled potatoes – crumble dill cheese on top of potatoes for a light, herbal finish.
- Fresh vegetable salads – mix cubes of dill farmers cheese into tomato, cucumber, or grain salads for extra texture and flavor.
- Charcuterie or snack boards – serve dill cheese curds with pickles, olives, and smoked meats for a balanced spread.
- Grilled vegetables – pair garlic dill cheese curds with zucchini, peppers, or mushrooms for a bolder contrast.
- Sandwiches and wraps – add slices of dill farmers cheese or curds with lettuce and tomato for a fresh layer of flavor.
- Simple snack – enjoy dill cheese curds on their own, chilled, for a clean and refreshing bite.
These examples show how dill can adapt to many dishes, from traditional breads and potatoes to modern salads and snack boards. Whether used in blocks or curds, dill cheese provides a straightforward way to bring herbal flavor into everyday cooking.
Conclusion: A Simple Tradition That Lasts
Dill cheese reflects a long tradition of combining fresh curds with seasonal herbs to bring variety to everyday food. From Eastern European farms to Michigan dairies, it has been made in much the same way for generations – straightforward, practical, and closely tied to the land.
At Andrulis Farmers Cheese, we continue this tradition by making dill farmers cheese with local Michigan milk and time-tested recipes. It stands apart because of its balance: the mild, crumbly texture of farmers cheese paired with the fresh, herbal character of dill. Simple, honest, and versatile, it remains a style of cheese that connects the past with the meals we enjoy today.