Latvian cheese

Latvian cheese or Latvijas sisters is considered a well-known trademark of the independent state of Latvia. Latvian cheese has not once received international awards at cheese making competitions and has earned universal recognition among specialists. However, Latvian cheese is popular and authoritative not only among specialists, both foodies and ordinary cheese lovers managed to appreciate it.

Back in the 1920s of the last century, master cheesemakers put the production of Latvian cheese on stream. Latvian cheese belongs to the group of semi-solid rennet cheeses, and this cheese belongs to fairly fatty varieties. The product contains a large mass fraction of fat, which gives the Latvian cheese distinctive taste and consumer qualities.

The recipe for Latvian cheese was obtained due to the fact that local cheesemakers decided to slightly change the recipe of the famous cheese from Germany Backstein. Popular German cheese helped Latvian cheesemakers create a truly masterpiece of national cuisine. What is noteworthy since the 1920s, only one Latvian company called Smiltenes piens produces real Latvian cheese.

The technology of Latvian cheese production has not changed much since its invention. And nowadays, Latvian cheese is classified as exclusive products that are cooked by hand. To achieve a unique taste and aroma of Latvian cheese, it is produced using a special technology, which is similar to the method of preparing all hard cheeses. However, Latvian cheesemakers have their own secret of production.

It consists in the fact that in the production of Latvian cheeses, the pressing stage is passed. Hard cheese ripens as a soft variety. This means that enzymes, as well as lactic acid bacteria, help to ripen the cheese mass and self-press. Latvian cheese, like other semi-solid cheeses, is distinguished by its savoury and island taste, as well as a pronounced cheese aroma.

Latvian cheese ripens within 60 days. It contains at least 45% fat and 3% salt, it is formed with bars. The mass of the cheese head of Latvian cheese does not exceed

2. 5 kg. Remarkably, Latvian cheese has an elastic consistency, cuts perfectly, and on the cut it shows distinctive cheese eyes of an incorrectly oval shape.

In accordance with the standards, Latvian cheese has not only a distinctive cheese taste, but also color. Real cheese should be light brown or dark orange. There is necessarily a reddish cheese crust, which should not be dried. The distinctive feature of Latvian cheese is its pleasant and savoury cheese aroma.