Kamil Perry
Latvia has a wide variety of cheeses, from soft to hard, blue-veined to fresh, and even some that are considered especially stinky. The country uses the European Union's quality schemes Protected Geographical Indication, Protected Designation of Origin, and Traditional Specialty Guaranteed. Traditional Latvian cheeses include Jāņi cheese, a sour milk cheese with caraway seeds, and biezpiens, or cottage cheese, which can be sweet or savoury and is used in many recipes. For those who enjoy goat's cheese, Latvian goat's cheese is a soft, smooth, and sometimes herb-flavoured cheese. If you're looking for a cheese to serve a Latvian, you might want to consider one of these traditional options, or perhaps a hard cheese with additives such as sun-dried tomatoes, coriander, or lavender, which are said to be a local speciality.
| Characteristics | Values |
|---|---|
| Traditional Latvian cheese | Jāņi cheese (Jāņu siers) |
| Type of milk | Sour milk and fresh milk |
| Basic ingredients | Curd |
| Other ingredients | Caraway seeds, salt, eggs, butter, cream |
| Texture | Fluffy |
| Temperature | 72–77 °C (162–171 °F) |
| Colour | Yellow (brighter with turmeric) |
| Occasion | Jāņi (summer solstice) |
| Accompaniments | Beer, potatoes, herring, micro greens, sour cream, spring onions |
| Other types of cheese | Biezpiens (cottage cheese), Latvian goat's cheese, Mālpils cheese, Mozzarella, Feta, Camembert, Suluguni, Parmesan |
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What You'll Learn
- Jāņi cheese: a traditional sour milk cheese, eaten during the summer solstice celebration
- Goat's cheese: a soft, smooth, herb-flavoured cheese, a staple in Latvia
- Hard cheeses: often include additives like sun-dried tomatoes, coriander, and spices
- Soft cheeses: considered a delicacy, they are usually small and have a unique microflora
- Melted cheese: a thick, gooey spread made by grinding and melting one or more types of cheese
Jāņi cheese: a traditional sour milk cheese, eaten during the summer solstice celebration
Jāņi cheese, also known as Jāņu siers, is a traditional sour milk cheese from Latvia. It is a fresh, unripe cheese with a mild flavour, made using curd from soured milk and fresh milk, and is traditionally cooked with caraway seeds, salt, and eggs. Butter or cream can also be added to increase the fat content. The cheese is made by heating whole milk, adding curd, and then cooking the mixture until fluffy curds separate from a clear whey. The whey is discarded when the cheese mass reaches a temperature of 72–77 °C (162–171 °F).
Jāņi cheese is traditionally eaten during the summer solstice celebration, also known as Jāņi or Midsummer, which takes place on June 23 and 24. It is one of the biggest Latvian celebrations, with traditions including decorating the house with flowers, birch, oak, and rowan, making beer, and tying the cheese to give to any visitors. According to Latvian customs, providing the cheese is believed to make the hosts' cows produce milk in abundance and ward off illness.
The cheese is often made at home, and recipes may vary, but typically include heating milk and cottage cheese, and then adding butter, caraway seeds, and salt to the mixture. The cheese is ready to eat when completely cooled, but it is ideal to wait 24 hours. Jāņi cheese is considered one of the symbols of Latvian culture and was included in the EU Traditional Speciality Guaranteed (TSG) register in 2015.
In recent years, however, Jāņi cheese has been losing its popularity, with consumers opting for other types of cheeses such as mozzarella, feta, hard cheese, and aged cheeses. Nevertheless, it remains a unique and traditional part of Latvian culture and cuisine, often enjoyed during the summer solstice celebration.
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Goat's cheese: a soft, smooth, herb-flavoured cheese, a staple in Latvia
Goats cheese, or biezpiens in Latvian, is a soft, smooth, herb-flavoured cheese that is a staple in Latvia. It is a caprine delight and can be found at select stalls in the dairy and fruit & veg pavilions of Riga Central Market. It is a soft, smooth, and herb-flavoured cheese that is not as prevalent in the UK. Biezpiens is a cornerstone of Latvian dairy products and can be used in both sweet and savoury dishes, from pancake fillings to creamy dips. It is often served alongside potatoes, herring, and microgreens.
Latvians also enjoy a variety of other cheeses, such as the Midsummer or Jāņi cheese, which is a special mild cheese packed with caraway seeds and traditionally consumed around June 23 and 24 during the Midsummer celebrations. This cheese is a symbol of Latvian culture and is believed to bring good luck and ward off illness.
In addition to these, there are several other types of cheese enjoyed in Latvia, including Mālpils cheese, Mozzarella, Summer Solstice cheese, Jaunpils feta, Caraway seed cheese, Kazdanga cheese, "White Cottage Cheese", "Mare", "Taizelis", and "Suluguni". Many of these cheeses are unripe or fresh and are delivered to stores just a few days after they are ready, resulting in a milder taste and aroma compared to ripened cheeses.
Latvia also has its own version of Parmesan, a smokey, aged cheese with an edible brown outer layer, as well as a variety of melted and cream cheeses with different flavours and consistencies. Overall, Latvia offers a diverse range of cheeses, from soft and herb-flavoured goat's cheese to strong and mature varieties, catering to a wide range of palates.
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Hard cheeses: often include additives like sun-dried tomatoes, coriander, and spices
Latvia boasts a wide variety of cheeses, from soft to hard, fresh to ripe, and mild to strong. While soft cheese is considered a delicacy in Latvia, hard cheeses are also commonly consumed and produced in the country.
Hard cheeses in Latvia often include additives such as sun-dried tomatoes, coriander, and spices. One notable example is the traditional Jāņu siers or Jāņi cheese, which is eaten during the Latvian celebration of the summer solstice, Līgo and Jāņi. This cheese is typically made with curd produced from soured milk and fresh milk, and cooked with butter, caraway seeds, salt, and eggs. It is then formed into a round shape and tied with cloth before being hung to dry. The addition of caraway seeds gives Jāņi cheese a unique flavour and aroma, and it is often decorated with flowers and oak leaves during the solstice celebrations.
Another type of hard cheese produced in Latvia is the Latvian equivalent of Parmesan, which is considered a "manly, smokey" variety. This cheese comes in a variety of ages and has an edible brown outer layer. It is often used as a substitute for Applewood or Džiugas cheese.
Latvia also produces a range of salted cheeses, such as bryndza and Suluguni, which are ripened in a saline liquid until they have a higher salt content than other types of cheese. These cheeses are popular among those who enjoy stronger flavours.
Cream cheese is another type of hard cheese found in Latvia. It is typically made with cottage cheese, milk, cream, and butter, and can be flavoured with various additives such as dried meat, fish, vegetables, fruits, herbs, or spices. Classical cream cheese without any additives is commonly used in baking.
Overall, hard cheeses in Latvia offer a diverse range of flavours and textures, often incorporating local ingredients and traditional techniques to create unique and delicious varieties.
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Soft cheeses: considered a delicacy, they are usually small and have a unique microflora
Soft cheeses are considered a delicacy in Latvia. They are usually small in size, with a unique microflora that develops on their surface, quickly covering the entire mass of the cheese. This distinct characteristic sets Latvian soft cheeses apart and contributes to their popularity. Poets have even written about how soft cheese evokes the most unusual emotions.
Latvians often enjoy soft cheeses as an appetiser before lunch or as a breakfast treat. These cheeses come in various types, including the well-known Camembert, as well as local specialties like "Taizelis" and Mālpils cheese with caraway seeds or herbs. The small size of these cheeses ensures that the microflora can rapidly colonise the entire surface, creating a dynamic and ever-changing flavour profile.
One notable soft cheese is the Midsummer cheese, also known as Jāņu siers, which is traditionally consumed during the Latvian celebration of the summer solstice, known as Jāņi or Līgo. This cheese is mild in flavour and packed with caraway seeds, symbolising the abundance of the summer season. It is considered a delicacy and is usually enjoyed around June 23 and 24, though it is available throughout much of the year under different names.
Latvia also offers a variety of fresh, unripe cheeses, such as Mālpils cheese, mozzarella, summer solstice cheese, Jaunpils feta, caraway seed cheese, and "White Cottage Cheese." These cheeses are delivered to stores shortly after they are ready and are known for their freshness and delicate flavours. They are often enhanced with herbs, curry, carrots, tomatoes, basil, red pepper, raisins, and nuts, adding to their unique character.
In addition to these fresh varieties, Latvia has a rich tradition of sour milk cheeses, including the famous Jāņi cheese, which has become a symbol of Latvian culture. This cheese is made by heating whole milk and adding curd, creating a fluffy texture with clear whey. Other sour milk cheeses include bryndza, which is of Bulgarian and Romanian origin, and "Suluguni," a salted cheese. These cheeses offer a tangy and refreshing taste that is beloved by many.
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Melted cheese: a thick, gooey spread made by grinding and melting one or more types of cheese
Latvia boasts a wide variety of cheeses, from soft and creamy to salty and sour. One of the most popular types of cheese in Latvia is melted cheese, a thick and gooey spread made by grinding and melting one or more types of cheese. This indulgent treat is a staple in the Latvian diet and can be found in many homes and restaurants across the country.
Melted cheese, also known as "biezpiens" in Latvian, is a versatile and delicious ingredient that can be used in a multitude of dishes. It is typically made with a combination of different cheeses, such as Swiss, Gruyère, or cheddar, which are ground up, mixed, and melted together to form a creamy and decadent spread. The key to achieving the perfect melted cheese is to use a combination of cheeses that complement each other in terms of flavour and meltability.
When creating a melted cheese spread, it is important to consider the moisture content, age, and acidity of the cheeses used, as these factors determine their meltability. Cheeses with higher moisture content, such as cheddar, Swiss, or Gruyère, melt more easily and create a creamy and smooth texture. Aged cheeses, like Parmesan or Asiago, have a higher melting point and may require more time and attention to melt properly.
To make a successful melted cheese spread, it is recommended to shred the cheese before melting it. Shredded cheese melts faster and more evenly, resulting in a smoother and more consistent texture. It is also important to stir the cheese frequently during the melting process to prevent burning and ensure even melting.
In Latvia, melted cheese is often enjoyed as a spread on bread or crackers, but it can also be used in various recipes. It can be combined with dairy products like cream or butter, oil, or other ingredients to create unique flavours. Latvians often add herbs, spices, or even crab stick to their melted cheese for a more indulgent and flavourful experience.
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Frequently asked questions
Traditional Latvian cheeses include biezpiens (cottage cheese), Mālpils cheese, Mozzarella, Summer Solstice cheese, Jaunpils feta, Caraway seed cheese, Kazdanga cheese, and Jāņi cheese.
Jāņi cheese (Latvian: Jāņu siers) is a Latvian sour milk cheese, traditionally eaten during the Latvian celebration of the summer solstice. It is made by heating whole milk, adding curd, and then cooking the mixture until fluffy curds separate from a clear whey.
A popular Latvian dish that includes cheese is marinated herring served with boiled or fire-fried potatoes, cottage cheese with sour cream, and chopped spring onions.
