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.