No 21246
Ländliche Leckereien
Ländliche Leckereien Lettland, Vidzeme, Siguldas novads, Sigulda

Rehtsprehera Siers

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Käseroute
Käseroute

Rehtšprehera cheese is made in Lēdurga Parish, Sigulda Municipality, at the Mazlauri family farm. Cheeses:

  • Hard cheeses (matured for 6–12 months): Grand Marine and Gouda, matured for 8 months.
  • Semi-hard cheeses (matured for 2–4 months): Gouda (available with a linseed oil coating or a special cheese coating), Tallegio (available with a balsamic vinegar coating or a special cheese coating), Toskāna and Sorento.
  • Some cheeses are also available with additions such as black cumin seeds, pepper, tomatoes and basil, or tomatoes, garlic and oregano. Some varieties have an edible rind.
  • Around the summer solstice, the farm also produces a cheese similar to traditional Jāņu cheese – a matured cheese flavoured with caraway seeds.

Rehtšprehera cheese is made in Lēdurga Parish, Sigulda Municipality, at the Mazlauri family farm. The farm began making cheese in 2015, seeking a new challenge and an opportunity to create products with added value. The cheeses are made using Italian recipes and matured for 2–12 months using traditional methods – in a dedicated room, on spruce-wood shelves, under carefully controlled humidity and temperature.

Cheeses

  • Hard cheeses (matured for 6–12 months): Grand Marine and Gouda matured for 8 months.
  • Semi-hard cheeses (matured for 2–4 months): Gouda (available with a linseed oil coating or a special cheese coating), Tallegio (available with a balsamic vinegar coating or a special cheese coating), Toskāna and Sorento.
  • Some cheeses are also available with additions such as black cumin seeds, pepper, tomatoes and basil, or tomatoes, garlic and oregano. Some varieties have an edible rind.
  • Around the summer solstice, the farm also produces a cheese similar to traditional Jāņu cheese – a matured cheese flavoured with caraway seeds.

How the Cheese is Made
The cheese is made from milk produced by the farm’s own cows. The herd comprises around 90 milking Holstein Friesian cows. Rehtšprehera cheese is made from freshly drawn, unpasteurised cow’s milk, which is sent for processing immediately after milking. This helps preserve the milk’s natural flavour and character.

For visitors
Visitors to the farm can hear and see the authentic story of how milk and cheese are produced – from caring for the dairy herd and growing nutritious, balanced feed to ensuring high standards of animal welfare and producing extra-class milk. They can also learn about the practical realities of living and working in the countryside. The visit concludes with an introduction to the cheesemaking process and a cheese tasting.

Where to Buy 

  • Online at www.rsiers.lv.
  • Available in shops in Riga, Cēsis and Sigulda.
  • On Saturdays, the cheeses are available at Skulte Market, the Slow Food Straupe farmers’ market and various markets throughout Latvia.
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