Lettische Käsesorten

Hard cheeses are characterised by a low moisture content (around 30%), a dense and firm texture, and a crumbly structure. The maturation process for these cheeses usually lasts several months, which gives them a pronounced flavour and aroma. As a result of maturation, hard cheeses have a low lactose and high protein content

A semi-hard cheese is a dense, sliceable cheese with a firm but pliable texture and a moisture content typically between 35-50%, often featuring nutty, buttery, or tangy flavors. They're aged for shorter periods than hard cheeses, making them versatile for snacking, sandwiches, or melting. 

One of the broadest categories, characterised by a high moisture content of up to 80%. Often features a creamy, even runny texture. The maturation time is minimal. This group also includes some mould-ripened cheeses, such as brie, camembert, and some of the fresh cheeses

Mold ripened cheeses use specific safe molds to develop unique flavours, textures and aromas. categorized as either internal – blue veined (P.Roqfuerti) when mold grows inside, or surface – bloomy rind (P.Candidum) when white mold forms a soft exterior, ripening the cheese from the outside in, creating creamy, buttery, or earthy profiles. 

Latvian traditional cheeses are a special group of dairy products closely linked to Latvia’s culinary heritage and festive traditions. This category includes cheeses made according to ancient recipes, using natural ingredients and traditional methods

A fresh cheese is any unripened cheese, usually with a high moisture content, mild flavour, and a ligh aroma of frsh milk or cream.
Cream cheeses are a special subgroup of fresh cheeses characterised by a spreadable consistency, rich texture and slightly tangy flavour and a fresh aroma.

Various types of cheese can be used for smokung, but frsh and semi-hard are the most suitable. There are different smoking techniques: cold smoking (+25 to +35°C), hot smoking (+70 to +90°C), and liquid smoking (using smoke concentrates). Depending on the smoking method, cheeses acquire different colours, aromas, and flavours.

We have highlighted this group of cheeses because processed cheeses are among the most popular in Latvia due to their flavour characteristics and versatile uses. Processed cheeses are made using special emulsifying salts, which break the bonds between proteins and create a smooth, creamy, almost melted cheese texture.

Brine-ripened cheese is a type of cheese matured and preserved submerged in a saltwater solution (brine), which gives it a characteristic salty, tangy flavor and white color, often with a soft to semi-hard texture and no rind, inhibiting spoilage and allowing it to last longer, even in warm climates.

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 the 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.