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'''Jāņi cheese''' is a Latvian sour milk cheese, traditionally eaten on ]. It's basics are raw ] and fresh ], but other products can be added. Traditionally, ] is added as spice. Cheese is made by heating until clear ] is separated, yellow greenish in color. Whey is discarded and 72—77°C is the temperature of the current cheese mass, strongly stirred, and mixed with recipe provided ], ] or ], ] and quantity of cumin. Hot mass forms and cools. Generally, the cheese ripens for few days in a cool place.<ref>{{Book reference|title=Jāņi cheese |author=Linda Dumpe, Anna Šmite, Aija Golde |year=2004 |publisher=] „Cheese Club” |location=Riga |isbn=9984-976-20-3 |page= |pages=204}}</ref> '''Jāņi cheese''' is a Latvian sour milk cheese, traditionally eaten on ]. It's basics are raw ] and fresh ], but other products can be added. Traditionally, ] is added as spice. Cheese is made by heating until clear ] is separated, yellow greenish in color. Whey is discarded and 72—77&nbsp;°C is the temperature of the current cheese mass, strongly stirred, and mixed with recipe provided ], ] or ], ] and quantity of cumin. Hot mass forms and cools. Generally, the cheese ripens for few days in a cool place.<ref>{{Cite book|title=Jāņi cheese |author=Linda Dumpe, Anna Šmite, Aija Golde |year=2004 |publisher=] „Cheese Club” |location=Riga |isbn=9984-976-20-3 |page= |pages=204}}</ref>


==Reference== ==References==


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Revision as of 06:22, 12 November 2015

Jāņi cheese
Other namescaraway cheese
Country of originLatvia
Source of milkcows
Named afterJāņi
[REDACTED] Related media on Commons

Jāņi cheese is a Latvian sour milk cheese, traditionally eaten on Jāņi. It's basics are raw quark and fresh milk, but other products can be added. Traditionally, cumin is added as spice. Cheese is made by heating until clear whey is separated, yellow greenish in color. Whey is discarded and 72—77 °C is the temperature of the current cheese mass, strongly stirred, and mixed with recipe provided egg, cream or butter, salt and quantity of cumin. Hot mass forms and cools. Generally, the cheese ripens for few days in a cool place.

References

  1. Linda Dumpe, Anna Šmite, Aija Golde (2004). Jāņi cheese. Riga: SO „Cheese Club”. p. 204. ISBN 9984-976-20-3.{{cite book}}: CS1 maint: multiple names: authors list (link)
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