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Wooden Pascha (Paskha) Cheese Mold- Large Size: 5 1/4


This traditional wooden mold is made of four interlocking trapezoid-shaped pieces.  Measures 5 1/4" by 7".  After the cheese sets up, remove the mold to find an impression of an Orthodox cross and the letters "XB" which stand for Hristos Voskrese (Christ is Risen!).  This mold holds up to one kilogram (2.2 pounds) of cheese. 

We recommend this recipe found on This recipe for a molded Easter (Pascha) cheese dessert is known variously as paska, pasca, paskha and pascha. Easter wouldn't be Easter in a Russian Orthodox home without a kulich bread and paskha cheese blessed by the parish priest. Makes 1 Easter Paskha Prep Time: 20 minutes ~ Cook Time: 20 minutes Ingredients: 2 pounds farmers cheese 5 large egg yolks 2 3/4 cups confectioners' sugar 1 cup heavy cream 1/2 cup coarsely chopped almonds 1/2 cup golden raisins 1 cup chopped candied citron 2 teaspoons vanilla 1/2 pound (2 sticks) unsalted butter, whipped Preparation: Pass the farmers cheese through a sieve or food mill and set aside. In the top of a double boiler, mix egg yolks with sugar. Add cream and heat over barely simmering water, stirring constantly, until bubbles form around the edge of the pan. Don't overheat or the eggs will curdle. Remove from heat and add cheese, almonds, raisins, citron and vanilla, mixing well. Add butter and continue stirring until mixture cools (this long stirring gives the paska a smooth and velvety texture). Line the paska mold with a double thickness of dampened cheesecloth. Pour the mixture inside and cover with a double thickness of dampened cheesecloth. Place the lid or a small plate on top and weight it down. Place a bowl under the mold to catch any runoff and refrigerate 24 hours. Unmold onto a serving plate and decorate with almonds, glaceed cherries, candied citron and green leaves, if desired. Cut into thin slices as this is very rich. ENJOY!