Category - Mold ripened cheese
Mold ripened cheeses belong to the group of soft cheeses, but unlike fresh cheeses, they are specially matured using specific safe molds to develop unique flavours, textures and aromas. They are categorized as either internal – blue veined (P. roqueforti), when mold grows inside, or surface – bloomy rind (P. candidum), when white mold forms a soft exterior, ripening the cheese from the outside in and creating creamy, buttery, or earthy profiles.
Soft cheese "PELNU"
Soira
Soft cheese "PELNU" is a cow's milk white mold cheese, matured from 28 to 35 days. This cheese has a distinctly creamy taste with hints of moss and a rich forest aroma, even reaching the consistency of a processed cheese with a distinctly strong character.
Soft cheese "Mini brie"
Soira
Mini brie is a soft white mold cheese made from cow's milk, matured for 28 to 35 days. This intensely creamy cheese has a rich flavor with notes of mushrooms, moss, and earth, while its structure is easy to cut.
Soft cheese "Spring"
Soira
"Pavasaris" cheese is a soft cow's milk white mold cheese that is matured for 28 to 35 days. Before maturing, it is sprinkled with dried herbs, which are overgrown with white mold, creating a spring-like fresh aftertaste.
Soft cheese "Camembert"
Soira
Camembert is a soft white mold cheese made from cow's milk, which is matured for less than a month using a classic technology. It is one of the most beloved cheeses, which changes from a slightly crumbly middle to a distinctly creamy and supple consistency as it matures.
