What is cheese potica (skutna potica)?
A potica filled with sweetened fresh curd cheese — skuta in Slovene, close to quark or farmer’s cheese. It is enriched with egg, sugar, and sour cream, sometimes with raisins or lemon zest, and it bakes into a moist, tender, tangy-sweet roll rather than the dense richness of walnut. Tarragon with cottage cheese is one of the fillings protected under the EU Slovenska potica name, and a plain sweet-curd version is a long-standing home style.
A Curd Cheese Filling
The cheese in a cheese potica is not a melting cheese. It is skuta — a fresh, soft curd cheese, the Slovenian cousin of quark and farmer’s cheese. Sweetened and enriched, it makes a filling that is pale, moist, and gently tangy, closer to a baked cheesecake than to the deep brown density of the walnut version.
Cheese potica sits squarely in tradition. Tarragon with cottage cheese is one of the fillings protected under the EU “Slovenska potica” name, and a straightforward sweet-curd potica has long been baked in Slovenian homes, especially where a dairy was close at hand.
The Skuta Filling
Per one loaf of the standard dough:
- 500 g skuta (or quark / farmer’s cheese / well-drained ricotta)
- 2 eggs, separated
- 100 g sugar
- 60 ml sour cream
- Zest of 1 lemon, 1 tsp vanilla, pinch of salt
- Optional: 60 g raisins, soaked
Method: beat the egg yolks with the sugar until pale, then fold in the curd cheese, sour cream, lemon zest, and vanilla. Whip the egg whites to soft peaks and fold them through last — they lighten the filling so it does not bake to a dense block. Fold in the soaked raisins if using.
If You Cannot Find Skuta
Skuta is not on most shelves outside the region, but good substitutes are:
- Quark — the closest match in tang and texture.
- Farmer’s cheese or dry-curd cottage cheese — drain well; you want it thick, not wet.
- Whole-milk ricotta — works if you drain it in a cloth for an hour first; otherwise the filling runs and soaks the dough.
Whatever you use, the rule is the same: a wet filling is the enemy of a thin roll. Drain first.
Baking Notes
Roll and shape as for the classic potica, with two adjustments for the wetter filling:
- Do not overfill. A generous but even layer; too much curd and the roll splits or steams.
- Expect a moister crumb. Bake fully — around 175 °C for 50 minutes — and cool completely before slicing, or the tender center tears.
Because it holds more moisture, cheese potica is more perishable than the walnut roll: keep it refrigerated and eat it within a few days (see how long potica lasts).
Make it:
Fine sieve for draining → Round fluted pan → All potica tools → Or buy one shipped →Amazon links are affiliate — they support the site at no cost to you.
Frequently Asked Questions
What cheese is used in cheese potica?
Skuta, a fresh soft curd cheese similar to quark or farmer’s cheese — not a melting or aged cheese. Quark, well-drained farmer’s cheese, dry-curd cottage cheese, or drained whole-milk ricotta all stand in for it.
Is cheese potica sweet or savory?
Sweet, but less sweet than walnut potica, with a distinct tang from the curd. It reads as gently sweet and creamy — think closer to a light baked cheesecake than a dessert-sweet pastry.
Is cheese potica traditional?
Yes. Tarragon with cottage cheese is one of the fillings protected under the EU Slovenska potica name, and a plain sweet-curd (skuta) potica has long been a Slovenian home style, especially in dairy regions.
Why did my cheese potica turn out wet or soggy?
Almost always an under-drained filling. Fresh curd and ricotta hold a lot of water; drain the cheese in a cloth or fine sieve until thick before mixing, fold in whipped egg whites for structure, and do not overfill the roll.
Sources
- EU Regulation 2021/656 — tarragon with cottage cheese among the protected “Slovenska potica” fillings; see About Potica.
- Poticas.com — Tarragon Potica, which covers the tarragon-and-skuta variant.