| 词条 | Jāņi cheese |
| 释义 |
|image = |othernames = Caraway cheese |country = Latvia |region = |town = |source = Cows | pasteurized = | texture = | fat = <30% | protein = | dimensions = cylinder 4–6 cm in height and 8–30 cm in diameter | weight = | aging = | certification = TSG 2015 }} Jāņi cheese ({{lang-lv|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 {{convert|72|-|77|C}}. 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 cheesecloth to drain. Generally, the cheese is prepared a few days before eating, and is allowed to ripen in a cool place before consumption.[1] References1. ^{{Cite book|title=Jāņi cheese |author1=Linda Dumpe |author2=Anna Šmite |author3=Aija Golde |year=2004 |publisher=SO „Cheese Club” |location=Riga |isbn=9984-976-20-3 |page= |pages=204}} External links
3 : Acid-set cheeses|Latvian cuisine|Latvian products with protected designation of origin |
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