Juri Farm

In the 1930s, the grandfather of the current owner of Juri farm, Juris Lubāns, built a house in Latgale, in what is now Preiļi Municipality, and began developing the farm. In the 1990s, the current owners, Juris and Lidija, returned to Juri and took over the farm. Traditional farming alone was not enough to make a living, so the couple learned the art of cheesemaking. Their cheese quickly became popular among family and neighbours, and over time they built up a loyal customer base.

Cheeses

• Juru cheese – a white fresh cheese made from milk
• Jurjāņu cheese – a traditional milk cheese with caraway seeds
• Martinella – a type of mozzarella
• Rušonas cheese – a fresh milk cheese
• Pakša cheese – a traditional Latgalian dried curd cheese

How the Cheese Is Made
The cheese is made from organic milk produced by the farm’s herd of five cows. The recipes have been passed down by experienced cheesemakers, adapted from cookbooks dating back to the 1930s, and developed further by the farm’s owners.

For Visitors
The owners share stories about traditional cheesemaking and offer tea or coffee accompanied by cheese served on dishes made by Latgalian potters. Visitors can taste Jāņi cheese with caraway seeds or herbs, mild mozzarella and fresh ricotta, as well as other products made on the farm, including milk, soured milk and buttermilk.
Guests can watch the cheesemaking process and take part themselves. The farm is also home to a variety of domestic animals, which visitors can see. Camping pitches are available for overnight stays.

Where to Buy the Cheese
Juru cheeses can be purchased directly from the farm.