Wielkopolska fried cheese owes its characteristic taste and smell to the ripened and fried curd cheese and to the caraway (in the case of fried cheese with caraway).

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Le goût et l'arôme caractéristiques du fromage frit de Wielkopolski sont dus à la caillebotte que l'on a soumise à maturation et que l'on a fait frire, ainsi qu'au cumin (dans le cas du fromage frit dans sa version au cumin).

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Mixing with fat and frying — The matured curd cheese is mixed with milk fat (butter) with the addition of salt, and also caraway in the case of Wielkopolska fried cheese with caraway.

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Mélange avec de la matière grasse et cuisson — La caillebotte soumise à maturation est mélangée avec de la matière grasse laitière (beurre), à laquelle on ajoute du sel et, éventuellement, du cumin.

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The other features of the fried cheese with caraway are the same as for cheese without caraway.

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Ses autres caractéristiques ne sont pas différentes du fromage frit ne contenant pas de cumin.

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The taste and smell of fried cheese with caraway remains typical for that product (originating in ripened curds) while the taste and smell of caraway are clearly perceptible.

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Le fromage frit au cumin présente le goût et l'arôme typiques du produit (dus à la caillebotte rancie) ainsi qu'un goût et un arôme de cumin nettement perceptibles.

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Caraway may be added to Wielkopolska fried cheese in order to obtain one of the two possible taste varieties of the cheese, which are:

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Cette épice peut entrer dans la composition du fromage frit de Wielkopolski. On l'utilise pour obtenir l'une des deux variantes aromatiques du fromage frit de Wielkopolski, qui sont

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