SOIRA Artisan Cheese Company

The soft PELNU cheese is a cow’s milk, white-mould cheese matured for 28–35 days. It has a rich, creamy flavour with earthy notes of rain-soaked moss and a deep woodland aroma. As it matures, the paste becomes increasingly supple, eventually taking on an almost melted-cheese consistency and developing a bold, distinctive character. It is a particular favourite on cheeseboards.

Mini Brie is a soft, cow’s milk white-mould cheese matured for 28–35 days. It has a distinctly creamy texture and a rich flavour with earthy notes of mushrooms, moss and forest floor, balanced by the gentle sweetness of cream. The cheese is soft and easy to slice, becoming increasingly supple as it matures.

Pavasaris is a soft, cow’s milk white-mould cheese matured for 28–35 days. Before maturation, it is coated with dried herbs, which become entwined with the white mould as the cheese matures, giving it a fresh, spring-like finish.

Camembert is a soft, cow’s milk white-mould cheese made using traditional methods and matured for just under a month. It is one of the most popular cheeses in the range, changing as it matures from a lightly crumbly centre to an intensely creamy and supple texture.

Gauja is a semi-soft cow’s milk cheese matured for 45–70 days, with a silky-smooth texture. It has a rich, buttery flavour with nutty and earthy notes and a gentle tang. As it matures, its aroma becomes increasingly pronounced and savoury – a sign of a properly aged, full-flavoured cheese.

Seven/Eight is a semi-soft cow’s milk cheese matured for 45–70 days, with a silky texture. It has delicate notes of nuts, hay and mushrooms, while its texture softens with age, revealing the cheese’s natural, living character.

Grillcheese is a soft cow’s milk cheese specially made for grilling and frying, with no risk of burning. As it cooks, it releases the rich aroma of sweet cream butter, developing a crisp golden crust while remaining soft and supple inside. A delicious choice for summer gatherings, it is particularly good served with freshly baked baguette and berry sauces.

Cepamsiers is a soft cow’s milk cheese made specifically for frying. When heated, it quickly develops a golden crust and a rich, freshly churned butter flavour with a hint of caramel, while retaining its characteristic firm, elastic texture and satisfying squeak.