| Revision as of 18:03, 9 November 2018 editTuraids (talk | contribs)Extended confirmed users7,447 edits John's Cheese = Jāņa siers← Previous edit | Latest revision as of 10:38, 19 November 2024 edit undoXil (talk | contribs)Extended confirmed users, Pending changes reviewers7,596 edits →External links: misleading, readers likely would expect the article to be recipe for this cheese, but it describes prepearing mozzarella with caraway seeds added to resemble this | ||
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| {{Short description|Type of cheese}} | |||
| {{Infobox Cheese | {{Infobox Cheese | ||
| |image = |
|image = Caraway cheese.jpg | ||
| | |
|caption = Slices of Jāņi cheese | ||
| |othernames = Caraway cheese (''ķimeņu siers'') | |||
| |country = Latvia | |country = Latvia | ||
| ⚫ | |source = ] | ||
| |region = | |||
| | |
|pasteurized = | ||
| |texture = soft, compact, slightly grainy and homogeneous throughout | |||
| ⚫ | |source = ] | ||
| |fat = <30% | |||
| | pasteurized = | |||
| ⚫ | |dimensions = cylinder 4–6 cm in height and 8–30 cm in diameter | ||
| | texture = | |||
| | |
|aging = at least 1–2 hours | ||
| ⚫ | |certification = ] 2015 | ||
| | protein = | |||
| ⚫ | | |
||
| | weight = | |||
| | aging = | |||
| ⚫ | | |
||
| }} | }} | ||
| '''Jāņi cheese''' ({{langx|lv|Jāņu siers}}) is a ] ], traditionally eaten on ], the Latvian celebration of the ]. Nowadays the cheese has become one of the symbols of ].<ref>{{Cite web |url=https://eng.lsm.lv/article/culture/culture/jani-cheese--a-symbol-of-latvian-identity.a323227/ |title=Jāņi cheese – a symbol of Latvian identity |date=June 21, 2019 |publisher=] |access-date=June 22, 2019}}</ref> | |||
| In 2021, it was reported that Jāņi cheese was losing its popularity due to the ] and consumers opting out for other types of cheeses, such as ], ], as well as ], and ].<ref>{{Cite web |url=https://eng.lsm.lv/article/culture/food-drink/traditional-latvian-janu-cheese-loses-popularity-stores-observe.a403572/ |title=Traditional Latvian Jāņu cheese loses popularity, stores observe |date=May 10, 2021 |publisher=]|access-date=May 10, 2021}}</ref> | |||
| '''Jāņi cheese''' ({{lang-lv|Jāņu siers}}) is a ] ], traditionally eaten on ], the Latvian celebration of the ]. | |||
| == Production == | |||
| Its basic ingredients are raw ] (Latvian: biezpiens) and fresh ], but other products may be used as well. Traditionally, ] seeds are added during cooking as a spice. | |||
| ] | |||
| ⚫ | The basic ingredients of the dish are ] produced from both ] and fresh ]. Traditionally, ] seeds, salt and eggs are added during cooking, as well as butter or cream if wishing to increase fat content. The cheese is made by heating whole milk, adding curd, and then cooking the mixture until fluffy curds separate from a clear ]. The whey is discarded when the cheese mass reaches a temperature of {{convert|72|-|77|C}}. At this point, the curds are placed into a ] or cooking pan, and a mixture of ], ], ], and caraway seeds is stirred into it. Once a solid and firm ball is formed, the cheese is placed in a ] to drain and often pressed by placing weight on it. Generally, the cheese is prepared a few days before eating and is allowed to ripen in a cool place before consumption.<ref>{{Cite book |title=Jāņi cheese |author1=Linda Dumpe |author2=Anna Šmite |author3=Aija Golde |year=2004 |publisher=] "Cheese Club" |location=Riga |isbn=9984-976-20-3 |pages=204}}</ref> | ||
| == Certification == | |||
| ⚫ | The cheese is made by heating whole milk, adding |
||
| ] | |||
| On November 16, 2015, Jāņi cheese was included in the EU ] (TSG) register under the name Jāņu siers.<ref>{{Cite web |url=https://eng.lsm.lv/article/society/society/traditional-midsummer-cheese-wins-eu-protection.a155428/ |title=Traditional Midsummer cheese wins EU protection |date=November 17, 2015 |publisher=]|access-date=June 23, 2017}}</ref> Currently 5 manufacturers ("Valmieras piens", "Rankas piens", "Lazdonas piensaimnieks", "Straupe", and "Dundaga") fulfil the TSG criteria and can label their product as Jāņu siers.<ref>{{Cite web |last=Matisone |first=Gunta |url=https://eng.lsm.lv/article/culture/culture/how-to-spot-authentic-midsummer-cheese.a182629/ |title=How to spot authentic Midsummer cheese |date=May 13, 2016 |publisher=] |access-date=June 23, 2017}}</ref> | |||
| ==References== | ==References== | ||
| {{ |
{{Reflist}} | ||
| ==External links== | ==External links== | ||
| * {{in lang|en}}. ] | |||
| * {{en icon}} | |||
| {{Authority control}} | |||
| {{DEFAULTSORT:Jani cheese}} | {{DEFAULTSORT:Jani cheese}} | ||
| ] | ] | ||
| ] | ] | ||
| ] | ] | ||
| {{Cheese-stub}} | {{Cheese-stub}} | ||
Latest revision as of 10:38, 19 November 2024
Type of cheese| Jāņi cheese | |
|---|---|
 Slices of Jāņi cheese | |
| Other names | Caraway cheese (ķimeņu siers) |
| Country of origin | Latvia |
| Source of milk | cows |
| Texture | soft, compact, slightly grainy and homogeneous throughout |
| Fat content | <30% |
| Dimensions | cylinder 4–6 cm in height and 8–30 cm in diameter |
| Aging time | at least 1–2 hours |
| Certification | TSG 2015 |
| Named after | Jāņi |
 Related media on Commons | |
Jāņi cheese (Latvian: Jāņu siers) is a Latvian sour milk cheese, traditionally eaten on Jāņi, the Latvian celebration of the summer solstice. Nowadays the cheese has become one of the symbols of Latvian culture.
In 2021, it was reported that Jāņi cheese was losing its popularity due to the COVID-19 pandemic and consumers opting out for other types of cheeses, such as mozzarella, feta, as well as hard cheese, and aged cheeses.
Production
The basic ingredients of the dish are curd produced from both soured milk and fresh milk. Traditionally, caraway seeds, salt and eggs are added during cooking, as well as butter or cream if wishing to increase fat content. The cheese is made by heating whole milk, adding curd, and then cooking the mixture until fluffy curds separate from a clear whey. The whey is discarded when the cheese mass reaches a temperature of 72–77 °C (162–171 °F). At this point, the curds are placed into a skillet or cooking pan, and a mixture of egg, butter, salt, and caraway seeds is stirred into it. Once a solid and firm ball is formed, the cheese is placed in a cheesecloth to drain and often pressed by placing weight on it. Generally, the cheese is prepared a few days before eating and is allowed to ripen in a cool place before consumption.
Certification
On November 16, 2015, Jāņi cheese was included in the EU Traditional Speciality Guaranteed (TSG) register under the name Jāņu siers. Currently 5 manufacturers ("Valmieras piens", "Rankas piens", "Lazdonas piensaimnieks", "Straupe", and "Dundaga") fulfil the TSG criteria and can label their product as Jāņu siers.
References
- "Jāņi cheese – a symbol of Latvian identity". Public Broadcasting of Latvia. June 21, 2019. Retrieved June 22, 2019.
- "Traditional Latvian Jāņu cheese loses popularity, stores observe". Public Broadcasting of Latvia. May 10, 2021. Retrieved May 10, 2021.
- Linda Dumpe; Anna Šmite; Aija Golde (2004). Jāņi cheese. Riga: SO "Cheese Club". p. 204. ISBN 9984-976-20-3.
- "Traditional Midsummer cheese wins EU protection". Public Broadcasting of Latvia. November 17, 2015. Retrieved June 23, 2017.
- Matisone, Gunta (May 13, 2016). "How to spot authentic Midsummer cheese". Public Broadcasting of Latvia. Retrieved June 23, 2017.
External links
- Jāņi cheese Traditional Speciality Guaranteed specification (in English). Official Journal of the European Union
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