Kazdanga semi-hard cheese
A medium-fat semi-hard cheese made from pasteurized cow's milk, aged for 3–6 months. The cheese has an inedible rind. Its structure is semi-hard and elastic, with small eyes, and the taste is clean and lactic. Available on site at the factory.
| Dairy animal | Cow |
| Type of milk | Pasteurized |
| Ripening time | 3-6 months |
| Fat content | Medium fat |
| Cheese rind | Inedible |
| Structure | Semi-rigid and flexible with small mesh |
| Taste description | Lactic acid pure taste |
| Awards |
Project No. 25-00-C0LA2002-000001 “Culinary tourism route “Cheese Road” for the promotion and recognition of local cheese producers” is being implemented with the financial support of the EAFRD. Supported by the Ministry of Agriculture and the Rural Support Service.
