Etelka was founded in New York by Nikki Vereczkey, who grew up splitting her time between the US, where she went to school, and Hungary, where she spent her summers. Those summers were defined by túró, the thick, creamy fresh cheese that is a staple of every Hungarian kitchen and the base of many traditional recipes. Back in the States, she couldn’t find anything like it: Greek yogurt was too tangy and not thick enough, and American cottage cheese was far too chunky. So she set out to make it herself.

Etelka Cottage Cream is made with an authentic European recipe and technique, and you may know its cousins as quark, túró, or twaróg. Made with non-GMO milk and live cultures, it’s silky and spoonable, with a rich, buttery flavor and none of the curds or sharp tang of cottage cheese. It’s naturally high in protein and low in fat, and works as well with fruit and honey at breakfast as it does in sweet and savory cooking.