Facts About Jāņi cheese
Jāņi cheese is a Latvian sour milk cheese, traditionally eaten on Jāņi, the Latvian celebration of the summer solstice. Nowadays the cheese has also become one of the symbols of Latvian culture.
On November 16, 2015, Jāņi cheese was included in the European Council's Traditional Speciality Guaranteed (TSG) register. Currently 5 manufacturers ("Valmieras piens", "Rankas piens", "Lazdonas piensaimnieks", "Straupe", and "Dundaga") fulfil the TSG criteria and can label their product as Jāņi cheese.
Ingredients
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.
Making
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 a mixture of egg, butter, salt, and caraway seeds is stirred into it. Once a solid, firm ball is formed, the cheese is placed in a cheesecloth to drain. Generally, the cheese is prepared a few days before eating, and is allowed to ripen in a cool place before consumption.
Photo: Xil / CC-BY-SA-3.0 / en.wikipedia.org