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Distinctive Features
Latvijas zilais siers presents a semi-soft to crumbly texture with distinctive blue-green marbling throughout its paste. Its natural rind is thin, slightly moist, and develops a greyish-white mould coating during aging. The cheese has a high fat content, typically around 50% fat in dry matter, contributing to its rich mouthfeel.
The paste is ivory to pale yellow in colour with well-distributed pockets of Penicillium roqueforti. It offers a balanced flavour profile starting with creamy and salty notes followed by a pronounced spicy tang. The aroma is robust and earthy with characteristic blue cheese pungency that intensifies with age.
Cheese Varieties
While Latvijas zilais siers maintains strict PDO production standards, slight variations exist between producers. Some dairies produce younger versions aged for 2-3 months with milder flavour and creamier texture. Others specialize in extended aging up to 6 months for more intense, crumbly cheeses with stronger blue characteristics.
The cheese is typically produced in cylindrical forms weighing 2-3 kilograms. Some artisanal producers create smaller format cheeses weighing 1 kilogram for different market preferences. All varieties must use milk from Latvian cows and follow traditional production methods within the designated geographical area.
History and Traditions
Latvijas zilais siers emerged from Latvia’s rich dairy traditions dating back centuries. Blue cheese production in Latvia developed significantly in the 20th century with technological advancements in controlled mould inoculation. The cheese gained PDO status in 2015, recognizing its unique connection to Latvian terroir and production methods.
Latvia’s dairy industry thrives in its temperate climate with abundant pastureland. The region is also known for its sour cream, cottage cheese, and various fermented milk products. Cheese production traditionally peaks during summer months when cows graze on fresh pasture, though modern dairies produce year-round.
Production Process
Producers make Latvijas zilais siers from pasteurized cow’s milk sourced from Latvian farms. They heat the milk to 30°C before adding starter cultures and Penicillium roqueforti spores. The mixture coagulates with rennet for approximately 90 minutes until reaching proper firmness.
Cheesemakers cut the curd into walnut-sized pieces and drain the whey. They then transfer the curds into cylindrical moulds for pressing. Workers pierce the formed cheeses with stainless steel needles to create air channels for mould development during the aging process.
The cheeses age in special cellars with controlled humidity (90-95%) and temperature (8-12°C) for 2-6 months. During this period, technicians regularly turn and salt the cheeses to ensure even mould development and flavour distribution. The final product develops its characteristic blue veins and complex flavour profile through this careful aging process.
Wine or Beverage Pairings
Latvijas zilais siers pairs excellently with sweet dessert wines that balance its saltiness. Try Sauternes from France or Tokaji Aszú from Hungary for classic combinations. Local Latvian mead or strong craft beers also complement the cheese’s bold flavours effectively.
Full-bodied red wines with good tannin structure stand up well to this blue cheese. Consider Cabernet Sauvignon or Shiraz from various regions. For white wine lovers, rich Chardonnay or German Riesling with slight sweetness creates pleasant contrast with the salty, pungent notes.
Suitable Fruit and Vegetables
Fresh pears and apples provide refreshing contrast to Latvijas zilais siers’s richness. Their natural sweetness and crisp texture balance the cheese’s saltiness and creamy mouthfeel. Figs and grapes also work wonderfully, offering bursts of sweetness that enhance the blue cheese experience.
Walnuts and hazelnuts add crunchy texture and earthy flavours that complement the mould characteristics. Lightly dressed bitter greens like radicchio or endive provide pleasant bitterness that cuts through the cheese’s fat content. Roasted root vegetables like beetroot or caramelized onions bring sweetness that pairs beautifully with the blue mould notes.
Suitable Meat and Fish dishes
Crumble Latvijas zilais siers over grilled steak to create a luxurious sauce. The cheese melts beautifully and its bold flavour stands up to rich red meat. It also works wonderfully in burgers, adding complex flavour to simple ground beef patties.
Incorporate this blue cheese into pasta dishes with pancetta or prosciutto. The saltiness of the cured meats complements the cheese’s characteristics perfectly. For fish, try it with smoked salmon or trout where the smokiness creates an interesting contrast with the blue mould flavours.
Presentation
Remove Latvijas zilais siers from refrigeration 60 minutes before serving. This allows the cheese to reach its ideal serving temperature of 18-20°C. At this temperature, the full aroma and flavour profile develop completely, enhancing the tasting experience.
Present the cheese on a wooden board or slate plate to showcase its natural appearance. Use a proper cheese knife with a forked end for serving. Arrange accompanying fruits, nuts, and bread around the cheese wheel or wedge for visual appeal and easy access.
Recipe Ideas
Latvian Blue Cheese and Pear Tart
This elegant tart combines the saltiness of Latvijas zilais siers with the sweetness of ripe pears. The shortcrust pastry provides a buttery base that complements both main ingredients. It works perfectly as an appetizer or light lunch when served with fresh green salad.
The recipe highlights the cheese’s melting qualities and flavour complexity. Caramelized onions add depth while fresh thyme brings herbal notes that enhance the blue cheese characteristics. Serve the tart warm to appreciate the full texture and aroma development.
- 250g shortcrust pastry
- 200g Latvijas zilais siers, crumbled
- 2 ripe pears, thinly sliced
- 1 large onion, caramelized
- 2 eggs
- 100ml cream
- Fresh thyme leaves
- Black pepper to taste
- Preheat oven to 180°C. Roll pastry to fit a 25cm tart tin.
- Line tin with pastry, prick base with fork, and blind bake for 15 minutes.
- Spread caramelized onion over pastry base. Arrange pear slices evenly.
- Whisk eggs with cream, thyme, and pepper. Pour over pears.
- Sprinkle crumbled cheese evenly over the tart.
- Bake for 25-30 minutes until golden and set. Cool slightly before serving.
Blue Cheese and Walnut Stuffed Chicken Breast
This main dish showcases how Latvijas zilais siers can transform simple chicken breast into a gourmet meal. The cheese stuffing keeps the meat moist during cooking while adding rich flavour. Toasted walnuts provide crunch and earthiness that complement the blue mould notes.
The recipe works well for dinner parties as it can be prepared in advance. Pan-searing before baking creates a beautiful golden crust on the chicken. Serve with roasted potatoes and green beans for a complete meal that highlights the cheese’s versatility.
- 4 chicken breasts
- 150g Latvijas zilais siers, crumbled
- 50g walnuts, toasted and chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 100ml white wine (for deglazing)
- Preheat oven to 190°C. Make a pocket in each chicken breast.
- Mix cheese, walnuts, and parsley. Stuff into chicken pockets.
- Season chicken with salt and pepper. Heat oil in oven-proof pan.
- Sear chicken 3 minutes per side until golden. Transfer pan to oven.
- Bake for 15-18 minutes until cooked through. Remove chicken.
- Deglaze pan with white wine, reduce slightly. Serve sauce with chicken.
Similar Cheeses and Alternatives
Roquefort from France shares similar blue mould characteristics but uses sheep’s milk instead of cow’s milk. It tends to be more crumbly and sharper than Latvijas zilais siers. Gorgonzola Dolce from Italy offers a creamier texture and milder flavour profile while maintaining the blue veining.
Stilton from England provides a good alternative with its cylindrical form and blue veining. It typically has a firmer texture and more earthy flavour notes. Danish Blue cheese offers a more affordable option with similar appearance but generally saltier and less complex flavour development.
Latvijas zilais siers: Questions and answers
What are the best pairings for Latvijas zilais siers?
Pair Latvijas zilais siers with sweet dessert wines like Sauternes to balance its saltiness. Fresh pears, apples, and walnuts complement its creamy texture and bold flavor. Full-bodied red wines like Cabernet Sauvignon also stand up well to its intense character.
What are good substitutes for Latvijas zilais siers?
Latvijas zilais siers roquefort makes a good substitute though it uses sheep’s milk and is sharper. Gorgonzola Dolce offers a creamier, milder alternative with similar blue veining. Stilton provides an earthy option with comparable texture and blue mold characteristics.
Is Latvijas zilais siers safe for everyone to eat?
Latvijas zilais siers is made from pasteurized milk, making it safer than raw milk blue cheeses. However, pregnant women and immunocompromised individuals should consult their doctor before consumption. Always ensure proper storage and check for freshness before eating.
What is the shelf life of Latvijas zilais siers?
Latvijas zilais siers typically lasts 2-3 weeks when properly stored in refrigeration. The cheese continues to develop flavor during storage but should be consumed within its best before date. Always check for any unusual mold growth or off odors before eating.
Where can I buy authentic Latvijas zilais siers?
Look for Latvijas zilais siers in specialty cheese shops or well-stocked supermarkets with international articles. You can find it in Latvian food markets or online retailers specializing in European cheeses. Always check for the PDO certification to ensure authenticity.
What is the proper way to cut Latvijas zilais siers?
Use a cheese knife with a forked end to serve Latvijas zilais siers neatly. Cut wedges from the wheel to ensure each piece includes both the interior paste and blue veins. For crumbled use, simply break apart with your fingers or a fork while cold for best results.
How should I eat Latvijas zilais siers for the best experience?
Remove Latvijas zilais siers from refrigeration 60 minutes before serving to reach 18-20°C. Serve it on a cheese board with fresh pears, apples, and walnuts to complement its flavors. Enjoy it with crusty bread or crackers to appreciate its creamy texture and complex taste.
Does Latvijas zilais siers require any special cooling conditions?
Latvijas zilais siers should be refrigerated at 4-8°C to preserve its texture and prevent spoilage. Avoid freezing as it can damage the cheese’s creamy consistency and blue veining. Always keep it in the main body of the refrigerator, not in the door where temperature fluctuates.
What is the best way to store Latvijas zilais siers?
Wrap Latvijas zilais siers tightly in wax paper or foil to allow it to breathe while preventing drying. Store it in the vegetable drawer of your refrigerator at 4-8°C to maintain optimal humidity. Keep it away from strong-smelling foods to avoid flavor transfer.
How should I use Latvijas zilais siers in cooking?
Crumble Latvijas zilais siers over grilled steak or burgers to add a rich, bold flavor. It melts beautifully into pasta dishes with pancetta or prosciutto for a savory meal. You can also incorporate it into tarts with pears for a balanced sweet and salty combination.