Apple Cheese is a traditional fruit preserve associated with Lithuania and parts of Poland, especially regions historically connected to the Polish–Lithuanian Commonwealth. In Lithuanian it is called obuolių sūris, meaning “apple cheese.” In Polish it may be called ser jabłkowy. Despite the name, it contains no dairy. The term “cheese” refers to its pressed shape and firm texture.

The dish is made by cooking apples, usually with sugar or honey, until the mixture becomes thick. It is then placed in cloth, pressed into a compact form, and dried for days or weeks. The finished product can be sliced like cheese. Some versions include cinnamon, cloves, nuts, or dried fruit.

Apple Cheese developed as a way to preserve apples after the harvest. Apples were widely grown in Lithuania and Poland, and drying or concentrating fruit was a practical method for winter storage before modern refrigeration. The dish was commonly prepared in autumn.

In Lithuania, obuolių sūris is considered a traditional household food and is still made for holidays, gifts, and seasonal markets. It is often served in thin slices with tea, bread, or cheese boards. It may also be eaten as a sweet snack.

The dish reflects older Central and Eastern European preservation methods, similar to fruit pastes made from quince, plum, or pear. These products rely on pectin, sugar, and dehydration to create a stable texture.

Apple Cheese is especially linked with rural kitchens, where apple varieties, cooking time, and drying conditions affected the final result. Traditional recipes often use tart apples because they contain more pectin and produce a firmer set.