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| {{Infobox Cheese | {{Infobox Cheese | ||
| |image = ] | |image = ] | ||
| |othernames = Caraway cheese |
|othernames = Caraway cheese | ||
| |country = Latvia | |country = Latvia | ||
| |region = | |region = | ||
Revision as of 03:56, 16 December 2018
| Jāņi cheese | |
|---|---|
 | |
| Other names | Caraway cheese |
| Country of origin | Latvia |
| Source of milk | Cows |
| Fat content | <30% |
| Dimensions | cylinder 4–6 cm in height and 8–30 cm in diameter |
| Certification | TSG 2015 |
| Named after | Jāņi |
| [REDACTED] Related media on Commons | |
![[REDACTED]](https://u3vuiephb.global.ssl.fastly.net/File:Commons-logo.svg){kind=link}
Jāņi cheese (Template:Lang-lv) is a Latvian sour milk cheese, traditionally eaten on Jāņi, the Latvian celebration of the summer solstice.
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.
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 stirred with a traditional mixture of egg, butter, salt, and caraway seeds. Once a solid, firm ball is formed, the cheese is placed in a muslin or 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
- Linda Dumpe; Anna Šmite; Aija Golde (2004). Jāņi cheese. Riga: SO „Cheese Club”. p. 204. ISBN 9984-976-20-3.
External links
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