Category - Local Traditional Cheeses

"Ievas Brīvdienu siers" is a full-fat, unripened soft cheese without a rind, made from pasteurized cow's milk. It has a soft, easily crumbly texture and a distinctly milky, pleasant taste. The cheese is also available in a version with herbs and is perfect for both fresh consumption and grilling and salads.

"White cottage cheese" is a traditional soft cheese made from pasteurized cow's milk. This cheese is characterized by a dense, crumbly texture and a slightly sour, refreshing taste.

"White cottage cheese with herbs" is a traditional soft cheese made from pasteurized cow's milk. It is characterized by a dense, crumbly structure and a slightly sour taste, which is perfectly complemented by an expressive and refreshing accent of herbs.

"White cottage cheese with caraway" is a traditional soft cheese made from pasteurized cow's milk. This cheese has a dense, crumbly texture and a slightly sour taste, enriched by the traditional and classic aroma of caraway.

"Jāņu siers" is a traditional cheese made from pasteurized cow's milk. It has a dense but elastic structure and a characteristic, traditional Jāņu cheese flavor, which perfectly complements the festive table.

"Kimenų siers" is a traditional, low-fat cheese made from pasteurized cow's milk. It has a dense but elastic texture and a distinctive, classic caraway flavor.

Jāņu cheese is a fresh cow's milk cheese with a yellowish, medium-soft and homogeneous structure. The cheese has been awarded the Traditional Speciality Guaranteed (TSP), GTI.

Jāņu cheese with butter is a traditional cow's milk cheese with a medium-firm, elastic and melt-in-your-mouth texture. It has a mild milk and balanced caraway flavor with a pleasant, slightly buttery aftertaste.

Midsummer cheese with sweet cream is a traditional cow's milk cheese, characterized by a soft, homogeneous and fine-grained consistency. Its taste harmoniously combines milky softness with the aroma of caraway, leaving a pleasant and distinctly creamy aftertaste in the mouth.