Our Halvah is a unique cheese – not only in Poland, but also in the world. Like its far cousin, the Norwegian geitost (which in Norwegian means just “goat cheese”), it is a result of a longish process – in this case a several hour long caramelization of goat whey. And even though it is neither as sweet or as fat as the real halvah, both its taste and the smell do remind its cheesy “godfather”: it is nutty, with delicate notes of yeast and acidity.
It can be served on cheese plates. However, it works best as… a spice! It can enrich a taste of savoury but also… sweet (!) dishes. There are chefs who use it for desserts, and others who spice up their offal dishes.
You can dry it and then grate it.
It is appreciated by the best Polish chefs, including Wojciech Amaro – the owner and chef of the first Polish Michelin star restaurant.