Tvorog is a soft, white, fermented milk product, traditionally made in regions of Central, Eastern and Northern Europe. Like curd, tvorog is obtained by fermenting milk, with subsequent whey removal. In the Anglosphere, cottage cheese is considered a type of young soft cheese, while among speakers of modern Russian, tvorog is usually not considered a type of cheese. Hungarian cow's milk túró should not be confused with the curd cheeses of Slavic peoples, as Hungarian túró has a crumbly, grainy texture, is drier and more pronounced in flavour, and is made without aging; by contrast, the curd cheeses of Slavic peoples are smoother, creamier, mildly tangy, and more homogeneous in texture.