Latvian cheese is in consistently high demand not only in its historical homeland. Visiting tourists willingly taste it, take it home for a sample to relatives. Also in some supermarkets in Europe you can find the most popular varieties from this country, sent for export.
Quality mark
Gourmets are accustomed to the fact that the most exquisite proposals for the cheese part are traditionally offered by factories from France and Switzerland. Even the same Lithuanian Dzhugas is considered a more popular solution than the classic Latvian counterparts. But the latter are famous for their relatively affordable price while maintaining excellent taste characteristics.
Strict requirements for the production process and the final product help Latvian mills to maintain the image of conscientious manufacturers. This allowed the products of local cheese makers to become multiple winners of various thematic competitions.
Unlike many countries that were previously part of the Soviet Union, Latvians began to produce cheese in huge quantities at the dawn of the twenties of the last century. Over the years of regular deliveries, people have become accustomed to the good quality of ready-made goodies, and also rightly appreciated the semi-solid consistency.
The local specialists’ signature recipes call for traditional rennet starters, which some other manufacturers have abandoned to cut costs and time. At the same time, most of these offers have a fairly high fat content, which is not always liked by people who want to keep slim. But gourmets call fat content the main acting force, which gives the slice a unique distinctive taste.
It is believed that the canons of Latvian cheese making are based on the foundations received from German experts in their field. The main recipe was the instruction for the preparation of the German legendary Backstein. From that time until today, the only company that supplies genuine Latvian cheese to the market is Smiltenes piens.
The masters decided not to particularly change the previously familiar cooking strategy, leaving everything almost as it was. No wonder the cheese is still made by hand here. For this, a technology is used that is common to most hard cheeses, but with a few deviations.
The main secret-difference is the absence of a standard pressing phase. This allows the mass to ripen according to the principle of soft varieties.
Instead of a load, several derived lactic acid bacteria are actively working here, which contribute to prompt and uniform maturation. They also act as a kind of press of natural origin.
The result will please you with a sharp taste and a spicy aftertaste, the aroma will surprise you with a pronounced cheese smell.
How to choose the right one?
According to the established rules, the head should mature for two months. For the convenience of subsequent implementation, the product is formed into bars. And each piece will be able to boast:
- 45% fat;
- 3% per annum.
Each head, on average, will pull about 2,5 kilograms. And inside the consumer, an elastic consistency awaits, which, despite the doubts of consumers, is cut very simply. On the cut, you can see the branded oval eyes, but at the same time they do not completely repeat this geometric figure.
Since such goodies are often faked, experts advise carefully inspecting the purchase before purchasing it. Particular attention should be paid to the crust, which:
- should have a reddish tint;
- not be dry.
The mass itself will vary in color from light brown to deep orange. If the head has some other shades, then this indicates either a fake or a stale product.
If the buyer manages to find the original cheese, then he can not only get moral satisfaction, which is typical of all gourmets, but also replenish his own body with various vitamins.
The presence of amino acids and trace elements in the mass allows you to stabilize blood sugar levels. And due to the tandem of calcium and phosphorus, it turns out to protect the bone skeleton from the destruction that occurs during age-related changes.
All this can be achieved if you do not exceed the daily dosage and buy only high-quality Latvian-made cheese.