Категория - Curd cheese (biezpiens)
Who (in Latvia) doesn’t know biezpiens? It is a traditional Latvian dairy product, made by fermenting and curdling milk, skimmeed milk, or buttermilk and separating the whey. It’s often confused with well known cottage cheese or quark but it’s a differnet cheese one has to try. Nowadays, lactic cultures such as L.lactis and L.cremoris are added for fermentation. Curd cheese is often enjoyed fresh with sour cream and is used in both savoury dishes and desserts.
творог из обезжиренного козьего молока
Gredzenmuiza
«Обезжиренный козий творог» — это постный и незрелый творог, приготовленный из пастеризованного козьего молока. Он отличается легкой, рыхлой текстурой и приятным мягким вкусом.
BIO Cottage Cheese
Kazinas Bonijas Siers
BIO Cottage Cheese is a semi-fat, unripened cottage cheese made from goat’s milk. It has a delicate, pleasantly crumbly texture, while its flavour is distinctly fresh with a pleasant tang.
Curd cheese 18%
Молочный кооператив «Страупе»
Curd cheese 18% is fresh cow's milk curd. It has a soft and slightly grainy texture, while the taste is clean and pleasantly sweet and sour.
Whole milk curd cheese 9%
Молочный кооператив «Страупе»
Whole milk curd cheese 9% is fresh cow's milk cottage cheese. It has a soft and slightly grainy texture, while the taste is pleasantly sweet and sour.
