Jāņi cheese

Jāņi cheese
Other names Caraway cheese, John's cheese, Jāņu siers
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, John the Baptist
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Jāņi cheese (lit. John's cheese; Latvian: Jāņu siers) 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 cheese cloth to drain. Generally, the cheese is prepared a few days before eaten, and is allowed to ripen in a cool place before consumption.[1]

References

  1. ↑ Linda Dumpe; Anna Šmite; Aija Golde (2004). Jāņi cheese. Riga: SO „Cheese Club”. p. 204. ISBN 9984-976-20-3.
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