Paskha Cheese // For Russian Easter! Made this, and it was good. I would use a little more Brandy though! I also added some chopped candied orange rinds to the mixture. Makes it taste so much better. I would recommend that you make this a couple days ahead, so that the cheese can settle and drain properly. You need the extra time to make sure the excess liquid drains so it's not mushy and has more of a cheesecake type of consistency.
Charlotte's Slovak Easter Bread Recipe - Paska (looks delicious and takes me back to my elementary school days where we would have this every day at lunch in the cafeteria at school) This one is for my friend Nicole A. Memories.