I have to admit that I wasn’t always a big fan of twaróg. But everything changed when I tried a creamy version from Strzałkowo, a small town in western Poland; it truly melts in the mouth. When I don’t have access to it, I make my own twaróg. It’s fatty and creamy and perfectly replaces the store-bought variety. A slice of freshly baked, buttery challah with homemade twaróg and honey is a real delicacy.