Fresh Curd Cheese with Cream “Sir i vrhnje”

Fresh curd cheese with cream, known in Croatian as sir i vrhnje, sits at the heart of everyday cooking in northern Croatia. In the hills of Hrvatsko Zagorje and in nearby Zagreb, this simple mix of fresh curd cheese and thick cream appears at breakfast tables, on rustic snack platters, and on market counters where producers sell their own cheese and cream side by side. Sir i vrhnje often shows up in lists of traditional Croatian dishes as a signature preparation from northern and central regions, where homemade fresh cheese has long formed part of the daily diet. 

The base is almost disarmingly straightforward: fresh curd cheese from cow’s milk and sour cream or thick cultured cream. TasteAtlas and other regional food guides describe sir i vrhnje as a favourite food that many Croatians prepare simply by stirring the two ingredients together, with optional additions such as smoked paprika, pepper, or garlic. The mixture can lean more towards cheese, for a firmer and slightly crumbly spread, or more towards cream, for a looser texture that clings to bread and vegetables.

Culture and geography shape the way this dish appears on the table. In Zagorje and Zagreb, sir i vrhnje often forms part of a “peasant” spread alongside cured sausages such as kulen, bacon, spring onions, radishes, and tomatoes. In Zagreb’s Dolac Market, a landmark farmers’ market just above the main square, older women still sell fresh cheeses and cream; writers frequently mention sir i vrhnje as one of the classic products offered there. The same combination of cheese and cream underpins other regional dishes, notably štrukli, the baked or boiled cheese-filled pastry that has become another emblem of Zagorje. 

This version focuses on a Zagorje-style balance: a higher proportion of cheese for a fresh, lactic flavour, softened with enough cream to create a supple, spoonable consistency. The seasoning stays modest—fine salt, a touch of white pepper, and a restrained amount of garlic for those who like the Zagreb tavern style described in several travel and food accounts. A dusting of smoked paprika on top, often suggested in regional writeups, lends gentle warmth and a rustic colour contrast.

From a practical angle, sir i vrhnje works as a no-cook dish that fits many situations. It can sit at the centre of a cold platter for guests, partner with sliced vegetables for a light supper, or form a quick breakfast alongside fresh crusty bread. The recipe suits anyone who prefers short ingredient lists and minimal handling yet still wants a preparation with clear regional roots. With full-fat dairy, the dish feels rich and satisfying; with lighter cheese or yogurt, it can lean towards a fresher, tangier profile.

The method offers room for adjustment. A brief draining step gives structure when the cheese contains plenty of whey. Cream choice adjusts character as well: thicker, higher-fat sour cream gives a luxurious, almost spoon-dessert feel, while thinner cream creates a softer, pourable texture. Small additions—snipped chives, grated radish on top, or a few slices of kulen on the side—allow each household to express its own habits within a shared tradition.

For cooks planning menus, sir i vrhnje fits into many formats. It suits family-style lunches with a variety of small dishes, sits neatly on a mezze-like board with cured meats and pickles, and can even accompany grilled meats as a cooling side. The recipe keeps well in the refrigerator for a day or two, which means it can be prepared ahead for gatherings. In all of these settings, it carries the flavour of Zagorje fields and markets into a bowl that takes only minutes to prepare yet reflects a long, continuous everyday practice in Croatian kitchens.