Misplaced Pages

This is an old revision of this page, as edited by That Latvian Girl (talk | contribs) at 20:11, 11 November 2015. The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Jāņi cheese
Other names	caraway cheese
Country of origin	Latvia
Source of milk	cows
Named after	Jāņi
[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.

Reference

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)

• Food and drink stubs
• Cheese
• Latvian cuisine