Žemaitiškas Cheese from Lithuania – A Unique Taste

Žemaitiškas is a traditional Lithuanian semi-hard cheese with Protected Geographical Indication status. This unique cheese is made from cow’s milk and boasts a pale yellow interior dotted with small, irregular eyes. Its slightly crumbly yet supple texture and mild, slightly sour taste make it a versatile staple in Lithuanian cuisine and a point of national pride.

Distinctive Features

Žemaitiškas cheese typically forms a large, low wheel shape weighing between 4 to 6 kilograms. Its natural rind is thin, smooth, and pale yellow to light brown in color. The interior paste is a consistent pale yellow with a semi-hard, slightly crumbly yet pliable texture.

The cheese contains a moderate humidity level, around 42-46% moisture. It features small, sparse, and irregular eyes distributed throughout its paste. Its flavor profile is mild, creamy, and slightly acidic with a clean, milky finish.

Cheese Varieties

The classic Žemaitiškas cheese maintains a consistent profile across producers. It is always made from pasteurized cow’s milk and follows traditional methods. Some variations occur in aging time, which can influence the intensity of its flavor.

Younger Žemaitiškas cheeses are milder and more supple. Cheeses aged for longer periods develop a slightly sharper taste and a firmer, more crumbly texture. All authentic versions must be produced within the Žemaitija region to bear the name.

History and Traditions

Žemaitiškas cheese originates from the northwestern Žemaitija region of Lithuania. Its production dates back to the early 20th century, rooted in local dairy farming traditions. The cheese became a symbol of the region’s culinary identity and self-sufficiency.

The Žemaitija region is also famous for its smoked meats, dark rye bread, and potato dishes. Local beverages include gira (kvass) and midus (mead). The cheese is traditionally enjoyed during celebrations and family gatherings, often served with honey and nuts.

Production Process

Producers make Žemaitiškas cheese from pasteurized cow’s milk sourced from local farms. They heat the milk and add mesophilic starter cultures and rennet to initiate coagulation. The resulting curd is cut, stirred, and heated gently to release whey.

Workers then press the curds into large moulds to form the characteristic low wheel shape. The cheese is brined for several hours to develop its rind and enhance preservation. It finally ages for a minimum of 25 days in controlled conditions to develop its flavor and texture.

Wine or Beverage Pairings

Light, crisp white wines complement the mild acidity of Žemaitiškas cheese beautifully. Try a Sauvignon Blanc from the Loire Valley or a Pinot Grigio from Northern Italy. These wines cut through the creaminess without overpowering the delicate flavor.

Local Lithuanian beverages also pair wonderfully with this cheese. A cold glass of gira (kvass) or a light lager beer highlights its fresh, milky notes. For a non-alcoholic option, apple cider or a tart berry juice provides a refreshing contrast.

Suitable Fruit and Vegetables

Fresh, crisp apples and pears are excellent companions for Žemaitiškas cheese. Their sweetness and juiciness balance the cheese’s mild acidity. Grapes and berries also work well, adding a burst of freshness.

For vegetables, consider serving it with sliced cucumbers, radishes, or pickled gherkins. These provide a crunchy texture and a clean, sharp contrast. Lightly grilled zucchini or bell peppers can also enhance the cheese’s creamy profile.

Suitable Meat and Fish dishes

Žemaitiškas cheese pairs wonderfully with simply prepared, high-quality meats. Thinly sliced smoked ham or roast chicken breast allows the cheese to shine. The cheese’s mildness does not compete with the subtle flavors of the meat.

It can also be incorporated into dishes featuring freshwater fish common in Lithuania. Try it grated over a baked pike or perch dish. The cheese melts nicely, adding a creamy layer without overwhelming the delicate fish.

Presentation

Remove Žemaitiškas cheese from the refrigerator at least 30 minutes before serving. This allows it to reach its ideal tasting temperature of around 18-20°C. Serve it on a simple wooden board or a neutral-colored slate plate to let its color stand out.

Cut the cheese into wedges or thick slices to showcase its semi-hard texture. Arrange it with accompaniments like crackers, bread, and fruits. Provide a cheese knife for guests to serve themselves and a separate knife for any firmer accompaniments.

Recipe Ideas

Žemaitiškas and Potato Casserole

This hearty casserole is a classic Lithuanian comfort food. It showcases the melting qualities of Žemaitiškas cheese beautifully. The recipe is simple, relying on the quality of its few ingredients for maximum flavor.

The creamy cheese sauce binds the layers of potato together. It results in a golden, bubbly top and a soft, flavorful interior. This dish is perfect for a family dinner or a potluck gathering.

• 1 kg potatoes, peeled and thinly sliced
• 300g Žemaitiškas cheese, grated
• 2 onions, finely chopped
• 200ml sour cream
• 200ml milk
• 2 eggs
• Salt and black pepper to taste
• Butter for greasing

1. Preheat your oven to 180°C (350°F). Grease a medium baking dish with butter.
2. Layer half of the sliced potatoes on the bottom of the dish. Season with salt and pepper.
3. Scatter the chopped onions and half of the grated cheese over the potato layer.
4. Top with the remaining potato slices and season again.
5. In a bowl, whisk together the sour cream, milk, and eggs. Pour this mixture evenly over the potatoes.
6. Sprinkle the remaining cheese on top.
7. Bake for 45-50 minutes, or until the potatoes are tender and the top is golden brown. Let it rest for 10 minutes before serving.

Lithuanian Cheese Curd Buns with Žemaitiškas

These soft, savory buns are a popular snack across Lithuania. The addition of Žemaitiškas cheese gives them a wonderful richness and flavor. They are best served warm, straight from the oven.

The cheese melts into the dough, creating pockets of gooey deliciousness. They make for an excellent appetizer or a side to a bowl of soup. Their simplicity highlights the quality of the cheese.

• 500g all-purpose flour
• 250g Žemaitiškas cheese, crumbled
• 250ml warm milk
• 7g dry yeast
• 1 tbsp sugar
• 1 tsp salt
• 1 egg, beaten (for egg wash)

1. In a small bowl, dissolve the yeast and sugar in the warm milk. Let it sit for 10 minutes until frothy.
2. In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture.
3. Mix to form a soft dough. Knead on a floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and knead in the crumbled Žemaitiškas cheese until evenly distributed.
6. Divide the dough into 12 equal pieces and shape into balls. Place them on a baking tray lined with parchment paper.
7. Cover and let rise for another 30 minutes. Preheat oven to 190°C (375°F).
8. Brush the buns with the beaten egg. Bake for 20-25 minutes until golden brown. Serve warm.

Similar Cheeses and Alternatives

If you enjoy Žemaitiškas, you might appreciate other semi-hard, mild cow’s milk cheeses. Dutch Gouda, particularly a young version, shares a similar supple texture and mild, creamy flavor. It lacks the slight acidity of Žemaitiškas but offers a comparable melting quality.

Another good alternative is a young Edam cheese, which is also semi-hard and mild. For something from a similar climate, try a Polish Sery Królewski or a Latvian Biezpiena Siers. These cheeses all provide a versatile, mild option for cooking and cheeseboards, though each has its own unique regional character.

Questions and answers about Žemaitiškas cheese