Jāņi cheese
In its own language: Jāņu siers
Latvian sour milk cheese with caraway seeds, made for the summer solstice
Jāņi cheese is a soft, sour milk cheese from Latvia, made with cow's milk curd, caraway seeds, and eggs. It is shaped into a round form and pressed, then eaten at the Jāņi festival, which marks the summer solstice. Though once seasonal, it is now available year-round and is a symbol of Latvian culture.
- Made with cow's milk curd, caraway seeds, eggs, and butter
- Traditionally eaten at Latvia's Jāņi summer solstice festival
- Protected as a Traditional Speciality Guaranteed (TSG) product in the EU
- Soft, slightly grainy texture and mild, tangy taste
- Produced by certified dairies in Latvia
What is Jāņi cheese?
Jāņi cheese is a round, pale yellow cheese with a soft, compact, and slightly grainy texture. It is made from cow's milk curd, flavored with caraway seeds, and enriched with eggs and butter. The cheese is shaped into a cylinder, usually 4–6 cm high and 8–30 cm across. Its taste is mild, with a gentle tang from the soured milk and a distinct aroma from the caraway seeds. The cheese is pressed and allowed to ripen briefly, giving it a firm but tender bite.
Where does Jāņi cheese come from?
Jāņi cheese comes from Latvia and is closely tied to the Jāņi festival, which celebrates the summer solstice. This cheese has long been part of Latvian midsummer traditions and is now seen as a symbol of national culture. In 2015, it was granted Traditional Speciality Guaranteed (TSG) status by the European Union, which protects its name and method of production. The cheese is now produced by several certified dairies in Latvia.
How is Jāņi cheese made?
To make Jāņi cheese, whole cow's milk is heated and mixed with curd made from soured and fresh milk. As the mixture cooks, curds form and separate from the whey. Once the curds are ready, they are drained and mixed with eggs, butter, salt, and caraway seeds. The mixture is stirred until it comes together as a solid mass, then shaped into a ball, wrapped in cheesecloth, and pressed to remove excess moisture. The cheese is left to ripen in a cool place for a short period before eating.
How and when is Jāņi cheese eaten?
Jāņi cheese is traditionally eaten during the Jāņi festival, which marks the summer solstice in Latvia. It is often prepared a few days in advance and served cold, sliced at festive gatherings. While it was once mainly a seasonal food, it is now available throughout the year. The cheese is enjoyed on its own or as part of a holiday spread, often alongside bread and other traditional foods.
Kinds of Jāņi cheese
Jāņi cheese is made according to a traditional method, and only a few certified producers in Latvia can use the protected name. Some makers may adjust the fat content by adding more butter or cream, but the basic ingredients and process remain the same. The addition of caraway seeds is a defining feature. There are no major regional variations noted in the sources.
What Jāņi cheese means
Jāņi cheese holds a special place in Latvian culture as a symbol of the Jāņi festival and midsummer celebrations. Its protected status under the EU's TSG scheme highlights its importance and traditional character. Despite changes in consumer habits and production challenges, the cheese remains a festive food and a marker of Latvian identity. Its production has grown in recent years, and it is now found beyond the festival season.
Questions people ask about Jāņi cheese
What is Jāņi cheese made of?
Jāņi cheese is made from cow's milk curd, caraway seeds, eggs, salt, and butter. The curd is produced from both soured and fresh milk, and the mixture is pressed and ripened briefly.
Where does Jāņi cheese come from?
Jāņi cheese comes from Latvia. It is closely associated with the Jāņi festival, which celebrates the summer solstice.
When is Jāņi cheese usually eaten?
Jāņi cheese is traditionally eaten during the Jāņi festival in Latvia, which marks the summer solstice. It is now also available and enjoyed throughout the year.
What does Jāņi cheese taste like?
Jāņi cheese has a mild, slightly tangy flavor from the soured milk, with a distinct aroma and taste from the caraway seeds. Its texture is soft, compact, and a little grainy.
Is Jāņi cheese protected by any certification?
Yes, Jāņi cheese has Traditional Speciality Guaranteed (TSG) status in the European Union, which protects its name and traditional production method.
Good reading and sources
The facts on this page come from the Wikipedia article "Jāņi cheese", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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