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Cheese from Latvia
Sour curds made with lactic acid bacteria are crumbled into skimmed milk heated to 85–90 °C, and stirring at 65–85 °C splits the mix into a slightly stretchy curd and whey. The whey is drained, eggs, butter or cream, salt and caraway are stirred in at 65–70 °C until the mass leaves the pan, and it is set in round moulds. The fermentation happens in the curds; the cheese itself is heat- and acid-set, a boundary entry.
| Skimmed milk28–50 L | [janu-tsg] |
| Skimmed milk curds10–13 kg | Curdled with lactic acid bacteria[janu-tsg] |
| Butter or cream1.0–1.2 kg butter (82 % fat) or 2.5 L cream (35 % fat) | [janu-tsg] |
| Egg, without shells0.6–1.0 kg | [janu-tsg] |
| Caraway seeds40–50 g | [janu-tsg] |
| Cooking salt100–120 g | [janu-tsg] |
| Beta-carotene food colouring (optional) | [janu-tsg] |
| Starter | the lactic acid bacteria that sour the curds; no rennet |
Total time across the recorded steps: 1.3 h – 1.5 h
What changes: Skimmed milk heats in a pan to just below the boil
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sour curds made with lactic acid bacteria are crumbled into skimmed milk heated to 85–90 °C, and stirring at 65–85 °C splits the mix into a slightly stretchy curd and whey. The whey is drained, eggs, butter or cream, salt and caraway are stirred in at 65–70 °C until the mass leaves the pan, and it is set in round moulds. The fermentation happens in the curds; the cheese itself is heat- and acid-set, a boundary entry. Made in 5 steps over 1.3 h – 1.5 h. The longest step, shape in moulds and cool, takes at least 1 h (European Commission 2015). Lactic acid bacteria that curdle the milk into the sour curds used as the base does most of the fermenting.
| Main step | at least 1 hSet[janu-tsg] | Shape in moulds and cool |
|---|---|---|
| Temperature | 85–90 °CSet[janu-tsg] | Heat the milk without boiling |
Jāņu siers is not set with rennet or ripened. Sour lactic curds are cooked into hot milk and then cooked again with eggs, butter and caraway, so it is a cooked curd cheese, not a ripened one.
The milk is heated to 85–90 °C and the final mass to 65–70 °C, and the cheese is cooled after moulding. It is a fresh cheese with up to 58 % water. The CDC says perishable food should be refrigerated promptly and not left out for more than 2 hours.
Every number is labelled with how it is known. How this atlas is made
The specification cites recipes from 1796 onwards and the Latvju dainas folk songs collected by Krišjānis Barons (1894–1915), in which tying the cheese in cloth with the knot at the centre makes the round 'sun' shape. Latvia's application was published in 2015 (OJ C 204, 20.6.2015) and the Commission entered the name in the TSG register on 13 November 2015.
