Kategorie - Curd cheese (biezpiens)
Who (in Latvia) doesn’t know biezpiens? It is a traditional Latvian dairy product, made by fermenting and curdling milk, skimmeed milk, or buttermilk and separating the whey. It’s often confused with well known cottage cheese or quark but it’s a differnet cheese one has to try. Nowadays, lactic cultures such as L.lactis and L.cremoris are added for fermentation. Curd cheese is often enjoyed fresh with sour cream and is used in both savoury dishes and desserts.
Ziegenmilchquark
Gredzenmuiza
„Ziegenmagermilchquark“ ist ein magerer, ungereifter Quark aus pasteurisierter Ziegenmilch. Er zeichnet sich durch eine leichte, lockere Konsistenz und einen angenehm milden Geschmack aus.
ORGANIC Cottage Cheese
BIO Cottage Cheese is a medium-fat, unripened goat's milk cottage cheese. It has a soft and pleasantly crumbly texture, while the taste is distinctly fresh and with a pleasant acidity.
Cream curd 18%
Milchgenossenschaft „Straupe”
Cream curd 18% is fresh cow's milk curd. It has a soft and slightly grainy texture, while the taste is clean and pleasantly sweet and sour.
Whole milk cottage cheese 9%
Milchgenossenschaft „Straupe”
Whole milk cottage cheese 9% is fresh cow's milk cottage cheese. It has a soft and slightly grainy texture, while the taste is pleasantly sweet and sour.
