Cheesemaking in Latvia is as old as its farming traditions. For centuries, rural households relied on milk from cows, sheep, and goats to produce a variety of dairy products. Cheese became a staple food, valued for its long shelf life and versatility.

During the Middle Ages, cheesemaking flourished alongside Latvia’s growing agricultural economy. Over time, the craft evolved, blending traditional techniques with regional flavors to create a diverse array of cheeses. Today, Latvian cheesemaking remains a vibrant and deeply rooted tradition, celebrated for its authenticity and simplicity.

No discussion of Latvian cheese is complete without mentioning Jāņu siers, the beloved Midsummer cheese. This soft, golden-yellow cheese is traditionally made with quark (fresh curd cheese), eggs, butter, and caraway seeds. It is an essential part of the Jāņi (Midsummer) celebrations, symbolizing the sun and the cycle of nature.
How It’s Made:

1. Heating and Mixing: Quark is gently heated with butter and eggs to create a smooth consistency.
2. Flavoring: Caraway seeds are added, giving the cheese its distinctive, aromatic taste.
3. Shaping: The mixture is poured into a mold or wrapped in cloth to set.
4. Cooling: Once firm, the cheese is ready to enjoy, often served alongside beer during the festive Midsummer feast.

Jāņu siers is more than just a dish—it’s a symbol of Latvian identity and a cherished part of the country’s cultural heritage.

Latvia’s rich agricultural landscape and regional diversity have given rise to a variety of cheeses, each with its own unique character. Some notable examples include:

• Smoked Cheese: A specialty in rural areas, smoked cheese is crafted using traditional methods, often over alder or birch wood, to achieve its rich, smoky flavor.
• Fresh Cottage Cheese: Made with simple ingredients, this soft and crumbly cheese is a staple in Latvian kitchens, used in everything from salads to pastries.
• Aged Hard Cheeses: Though less common, aged cheeses are gaining popularity, often produced by small-scale artisanal cheesemakers experimenting with bold flavors and textures.

Cheesemaking in Latvia is more than a practical craft—it’s an art form passed down through generations. Many families have their own secret recipes and techniques, often involving handcrafting each wheel or block with care and precision.

In recent years, a resurgence of interest in traditional Latvian food has inspired a new wave of artisanal cheesemakers. These producers blend old-world methods with modern creativity, using local ingredients like wild herbs, honey, and even birch sap to create innovative cheeses that honor Latvia’s heritage.

Cheese holds a special place in Latvian culture, celebrated not just for its taste but also for its symbolism. In folklore, cheese is associated with abundance and prosperity, often appearing in proverbs and folk songs. It is a common offering during festivals, weddings, and other important events, symbolizing hospitality and good fortune.

Cheese also features prominently in Latvian cuisine, appearing in both savory and sweet dishes. Some popular uses include:

• Pīrāgi (Pastries): Filled with cottage cheese for a creamy, tangy filling.
• Salads: Fresh cheese adds a light, refreshing element to salads.
• Desserts: Blended with berries and honey to create indulgent treats.

Latvia’s love for cheese is celebrated in lively markets and festivals throughout the year. The Latvian Cheese Festival, held annually in Riga, showcases the best of the country’s cheesemaking tradition, with tastings, workshops, and competitions. Local markets, such as those in Riga and Cēsis, are perfect for discovering artisanal cheeses and meeting the producers behind them.

Latvian cheese is more than just a culinary delight—it’s a testament to the country’s agricultural heritage and creative spirit. Each cheese carries with it the story of the land, the people who craft it, and the traditions that have sustained it for generations. In a world of mass production, Latvian cheese remains a celebration of authenticity, quality, and connection to nature.

Whether you’re sampling Jāņu siers during Midsummer, savoring smoked cheese with a glass of local beer, or exploring the creative offerings of artisanal cheesemakers, Latvian cheese invites you to experience the heart of Latvia. Its flavors are a window into the country’s soul—a delicious reminder of its enduring traditions and vibrant culture.

So, next time you’re in Latvia, don’t just taste the cheese. Savor the history, craftsmanship, and pride woven into every bite. Because when it comes to Latvian cheesemaking, it’s not just about the cheese—it’s about the story it tells.