The farm’s cheese-making tradition has been passed down through four generations, with family recipes carefully preserved as part of Latgale’s culinary heritage. More than 14 varieties of cheese are made to order, using organic farm milk and traditional methods.
Cheeses
The range includes savoury, sweet, smoked and herb cheeses, among others. Two of the most popular are Jāņu cheese, a traditional Latvian cheese associated with Midsummer celebrations, and Pakša cheese, both made to cherished family recipes.
How the Cheese is Made
Once made exclusively with milk from the farm’s own flock, the cheese is now produced using milk sourced from a dairy factory. The cheeses are still made according to the family’s traditional recipes, preserving the character and methods of this time-honoured craft.
For visitors
By prior arrangement, visitors can join outdoor cheese-making workshops and tastings, and discover the traditional process of cooking, curdling and shaping cheese.
Where to Buy
The cheeses can be purchased at the farm’s guest house by prior arrangement, as well as at local markets and fairs. Most cheeses are made to individual order, ensuring they are prepared fresh for each customer.
