Cheese producer tourism offer for visitors and tour operators
Kazdanga cheese is made at the Kazdanga dairy plant, which was acquired in 2023 by the agricultural services cooperative society “Baltu piens”. It is a second-tier cooperative that brings together seven dairy farmers' cooperatives. The plant is thus owned by the dairy farmers themselves – more than 500 farms. The cheese is made from high-quality milk produced by local Latvian farmers. The plant produces cheese and cream cheese balls, as well as other dairy products. Tastings are available by prior arrangement. The products can be purchased on site at the plant, as well as in “Top!”, “Mego”, “Aibe” and “Abrands” shops. They can also be discovered at the Pētertirgus market in Liepāja and at various regional events and markets. Dairy products and cheeses are supplied to schools, catering companies, confectioneries and bakeries. The products have won awards in the “Novada Garša” competitions.
Cheese (fresh and matured)
Kazdanga cheese with dill
Medium-fat soft cheese made from pasteurized cow's milk with dill. The cheese is not matured - its structure is soft and homogeneous, easily broken when bent, the taste is clean and lactic, with a dill taste and aroma. Awarded a gold medal in the competition "Regional Taste 2026". Available at retail outlets in Latvia and on site at the production site.
Kazdanga caraway cheese
Lean sour milk cheese made from pasteurized cow's milk with caraway. The cheese is not matured. Its structure is soft and homogeneous, easily broken when bent, the taste is clean and lactic, with the taste and smell of caraway. Available at retail outlets in Latvia and on site at the production site.
Kazdanga's creamy white balls
Medium-fat fresh cream cheese made from pasteurized cow's milk with spices. Its structure is homogeneous and thick, the taste is lactic acid, with a spicy taste and aroma. Available at retail outlets in Latvia and on site at the production site.
Kazdanga semi-hard cheese
A medium-fat semi-hard cheese made from pasteurized cow's milk, aged for 3–6 months. The cheese has an inedible rind. Its structure is semi-hard and elastic, with small eyes, and the taste is clean and lactic. Available on site at the factory.
