Nicas Siers

The Nīca cheese dairy is based at the Birzmaļi farm, one of the largest milk producers in the Lower Kurzeme region. The idea of producing artisan cheese was first conceived in 2017 and became a reality with support from the LEADER programme, which helped establish the dairy. Every wheel of cheese is handmade by skilled cheesemakers, with great care and attention to quality.

Cheeses

• Fresh cheese – a mozzarella-style fresh cheese with a range of additions, including caraway seeds, basil and paprika, as well as other carefully selected flavour combinations.
• Semi-hard cheese – made using a Dutch cheesemaking method, giving it a mild, slightly sweet flavour and an elastic texture. The cheese is matured for between three and twelve months.
• Hard cheese – made to a recipe rooted in Italian cheesemaking traditions. It has a pronounced flavour and character and is matured for either six or twelve months, developing a rich and nuanced flavour profile.

How the Cheese Is Made
The cheese is made from unpasteurised cow’s milk from the morning milking, which is processed while still warm. This approach helps preserve the milk’s natural flavour and character, resulting in cheese that is distinctive, nuanced and full of life. The cheese is made by cheesemaker Dace Vecbaštika, who combines traditional methods with meticulous handcraft.

For Visitors
The dairy is not normally open to visitors, but cheese tastings can be arranged in advance. Nīca cheese can also be sampled at Dzintariņš café in Bernāti, as well as at Parka Paviljons and Spīķeris 53 restaurants in Liepāja.

Where to Buy
Nīca cheeses are available from selected outlets, including LATS shops in Nīca, the cheese stall at Liepāja’s Pētertirgus, the Martas kiosks home-producer shop in Grobiņa, and home-producer markets in Rožu laukums, Liepāja. They are also available from the Rāmkalni leisure centre shop and by pre-order.