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| |certification = ] 2015 | |certification = ] 2015 | ||
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| ⚫ | '''Jāņi cheese''' ({{lang-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> | ||
| ⚫ | '''Jāņi cheese''' ({{lang-lv|Jāņu siers}}) is a ] ], traditionally eaten on ], the Latvian celebration of the ]. Nowadays the cheese has |
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| On November 16, 2015, Jāņi cheese was included in the ]'s ] (TSG) register.<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 Jāņi cheese.<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> | On November 16, 2015, Jāņi cheese was included in the ]'s ] (TSG) register.<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 Jāņi cheese.<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> | ||
| 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> | |||
| == Ingredients == | == Ingredients == | ||
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| == Making == | == Making == | ||
| ] | ] | ||
| The cheese is made by heating whole milk, adding quark, 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, firm ball is formed, the cheese is placed in a ] to drain. Generally, the cheese is prepared a few days before eating |
The cheese is made by heating whole milk, adding quark, 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, firm ball is formed, the cheese is placed in a ] to drain. 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> | ||
| ==References== | ==References== | ||
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| ==External links== | ==External links== | ||
| * {{in lang|en}}. ] | * {{in lang|en}}. ] | ||
| * Uldis Birziņš (June 19, 2020) . ]. | |||
| {{DEFAULTSORT:Jani cheese}} | {{DEFAULTSORT:Jani cheese}} | ||
Revision as of 11:50, 10 May 2021
| Jāņi cheese | |
|---|---|
 Wheels of Jāņi cheese manufactured by "Rankas piens" | |
| 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 (Template:Lang-lv) 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.
On November 16, 2015, Jāņi cheese was included in the European Council's Traditional Speciality Guaranteed (TSG) register. Currently 5 manufacturers ("Valmieras piens", "Rankas piens", "Lazdonas piensaimnieks", "Straupe", and "Dundaga") fulfil the TSG criteria and can label their product as Jāņi cheese.
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.
Ingredients
Its basic ingredients are raw quark (Latvian: biezpiens) and fresh milk, but other products may be used as well. Traditionally, caraway seeds are added during cooking as a spice.
Making
The cheese is made by heating whole milk, adding quark, 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, firm ball is formed, the cheese is placed in a cheesecloth to drain. Generally, the cheese is prepared a few days before eating and is allowed to ripen in a cool place before consumption.
References
- "Jāņi cheese – a symbol of Latvian identity". Public Broadcasting of Latvia. June 21, 2019. Retrieved June 22, 2019.
- "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.
- "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.
External links
- Jāņi cheese Traditional Speciality Guaranteed specification (in English). Official Journal of the European Union
- Uldis Birziņš (June 19, 2020) Latvian mozzarella recipe for Midsummer. Public Broadcasting of Latvia.
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