Cheese Route

Cheese is part of our everyday table, yet the exclusive cheeses created by Latvian masters are also competitive on the global stage. Few places can boast such a combination of advantages as Latvia — unspoilt natural meadows, centuries-old dairy farming traditions, milk of outstanding quality, and the skill of master cheesemakers.

Milk is the principal ingredient of cheese. In summer, dairy cows can graze in vast, biologically diverse meadows; in winter, they can feed on fragrant hay. Meadow plants, enriched by the power of nature, enhance the flavour and nutritional value of the milk.

Traditionally, cheese in Latvia is made from cow’s milk, though goat’s and sheep’s cheeses are also popular. Latvia has its own native dairy cattle breed — the Latvian Brown. Developed over several hundred years and adapted to the local climate, it produces milk with a high fat and protein content. When cheese is made from unpasteurised milk, its full nutritional value and rich flavour are preserved.

Today, Latvia’s imaginative cheesemakers offer gourmets top-class artisanal cheeses. Soft, hard and matured varieties can confidently stand alongside their French, Italian and British counterparts. Moreover, in rural homes our special cheese is still made — without it, the celebration of Jāņi (Midsummer) would be unthinkable.

Through the Cheese Route, we bring together the finest Latvian farmstead, artisanal and premium-class cheesemakers. Discover the opportunity to taste exclusive cheeses crafted right here in Latvia and take pride in our master cheesemakers!