Herbs and spices have long been used in cheesemaking, not just for flavor but as a way to reflect local traditions. One of the most recognizable examples is caraway cheese, a variety of fresh farmers cheese blended with caraway seeds. The seeds add a mild anise-like note that complements the clean, crumbly base of the cheese. Known for centuries in Eastern Europe, caraway seed cheese continues to be enjoyed today as part of both everyday meals and traditional dishes.
Caraway Seeds: Flavor and Nutrition
Caraway seeds are more than just a flavoring. They have long been valued for their natural oils, which give them their distinctive taste and aroma. The seeds contain fiber, small amounts of protein, and trace minerals such as iron, calcium, and magnesium. Traditionally, they were also used to support digestion, which helps explain why they were added to heavy breads, root vegetables, and dairy products.
When folded into cheese, caraway not only adds flavor but also brings these subtle nutritional benefits, making caraway seed cheese both practical and distinctive.
The Process of Making Caraway Cheese
The base for caraway cheese begins with farmers cheese. Milk is cultured, gently heated, and allowed to curdle. Once the curds are separated from the whey, they are pressed into a soft, crumbly block. At this stage, caraway seeds are added. The seeds are usually dry and whole, mixed evenly into the cheese so every slice carries both flavor and texture.
Because farmers cheese is not aged, the seeds release their flavor immediately, giving the cheese its distinct taste from the first bite. The seeds also remain visible in the cheese, adding a speckled appearance that has long been associated with this style. Unlike aged cheeses that develop flavor slowly, the character of caraway seed cheese comes directly from this simple step of folding in the spice.
Historical Roots of Caraway Cheese
Caraway has deep roots in European food culture. In countries like Lithuania, Poland, and Germany, caraway was one of the earliest spices added to bread, vegetables, and cheese. Farmers grew the hardy plant in their gardens, and its seeds were prized for both flavor and digestion. Mixing them into cheese was a practical choice: it preserved the taste of the herb through the winter months while also making daily foods more interesting.
Lithuanian cheese traditions in particular highlight caraway. Varškės sūris, or farmers cheese, was often flavored with seeds during festive seasons. Families prepared it at home, pressing curds with caraway to create a simple but distinctive cheese for holidays or gatherings. Over time, this practice became part of everyday cooking, linking the flavor of caraway directly with comfort and familiarity.
Immigrants carried these recipes with them to the United States, where they became part of dairy traditions in farming regions, especially in Michigan and the Midwest.
Michigan Farms and Andrulis Tradition
In Michigan today, caraway cheese continues to be made using methods that trace back generations. Local dairy farms supply the milk, while small producers preserve recipes rooted in Old World traditions. This link between farmland and food has kept varieties like caraway seed cheese alive far beyond their place of origin.
At Andrulis Farmers Cheese, caraway remains one of our most enduring flavors. The process reflects a careful balance: we combine Michigan milk with Lithuanian-inspired methods, folding whole caraway seeds into fresh farmers cheese just as it was done in European farmhouses. The result is a cheese that honors its heritage while being produced thousands of miles away, showing how traditions can survive through both distance and time.
Part of that continuity comes from our family’s history. Andrulis was founded in 1940 by Lithuanian immigrants who carried their cheesemaking knowledge across the Atlantic. They began making fresh farmers cheese in Michigan at a time when it was difficult to find authentic Lithuanian food in the United States. Their goal was not to reinvent the cheese but to protect its authenticity, keeping recipes as close as possible to what had been made in their homeland.
Today, we still follow this philosophy. By focusing on traditional flavors – plain, dill, chive, fruit varieties, and caraway – we ensure that every block reflects the same care that went into the first batches more than 80 years ago. Each variety connects to a part of Lithuanian food culture, preserved through decades of family dedication and carried forward for new generations to enjoy.
The Andrulis shop makes it easy to order directly. Blocks of plain farmers cheese, chive, dill, and caraway varieties are all available online, shipped fresh from Michigan.
Pairings and Uses
Caraway’s distinct flavor makes this cheese versatile in both traditional and modern cooking. Here are some ways to use it:
- With dark rye bread – a classic pairing in Eastern Europe, where both bread and cheese often featured caraway seeds.
- Sliced with potatoes or root vegetables – the herbal notes balance earthy flavors.
- In savory pastries or dumplings – caraway cheese adds depth without overpowering other fillings.
- Crumbled into salads or grain bowls – adds protein and a subtle spice.
- As part of a cheese board – pairs well with cured meats, pickled vegetables, and hearty breads.
Because it doesn’t melt, caraway cheese holds its shape when baked, making it useful in casseroles or layered dishes where structure matters. The seeds provide flavor that stands out even after cooking.
Conclusion: A Flavor With Old World Roots
Caraway cheese carries a tradition that stretches from Lithuanian kitchens to Michigan farms. It represents a practical way of adding variety to fresh curds, using a spice that was always close at hand.
At Andrulis Farmers Cheese, this variety stands alongside dill and chive as one of the classic herb and seed styles. Its balance of crumbly texture and distinctive flavor has kept it relevant for generations. Simple, rooted in tradition, and tied to farming, it remains a cheese that connects Old World practices with everyday meals today.