Green cheese is a dried, grated sour-milk cheese, which is made from ingredients derived only in Latvia: fenugreek grown in Rauna, milk protein and salt.

How is Green cheese produced?

One of the three components of green cheese is skimmed cow milk, from which a concentrated protein mass is obtained which is then matured.

Fenugreek is a five-petalled clover with blue flowers. While the young shoots are soft, they are harvested and dried in a wood-fired drying oven. After drying, fenugreek gets ground, screened and added to the protein mass which is poured in a thin layer in specially fabricated wooden boxes and dried. After adding fenugreek and a secondary aging process the product acquires the characteristic flavour, colour and smell of Green cheese.

Green cheese preparation is a long and laborious process - from the moment the milk is produced, up to the moment when the product fits on the shelves, it takes more than two months.

Although cheese has also a relatively long validity period, there is no reason for it to lay in the refrigerator for a long time - it is very tasty, fragrant and can be used in a variety of ways:

  • sprinkled on sandwiches
  • as an additive to bread crumbs for breading meat
  • sprinkled in cream soup before serving
  • for toast that is added to salad or soup
  • spread over Home made pasta that has been sprinkled with olive oil
  • a great additive to lasagne and mashed potatoes
  • a few spoons can be added to the dough of cheese biscuits
  • can be used in recipes where other hard, grated cheeses are used.