Latvia · Dish
Jāņu siers: Midsummer caraway cheese
Jāņu siers is a traditional milk cheese flavoured with caraway and closely tied to Latvia’s Jāņi or Līgo Midsummer celebrations. Its round form is traditionally associated with the sun.
- Dish type
- Fresh caraway cheese
- Key ingredients
- Milk, fresh curd, egg, butter, salt, caraway
- Strongest association
- Jāņi and Līgo at Midsummer
- EU status
- Traditional Speciality Guaranteed
This guide is independently written and checked against official EU and Latvian government information.
Jāņu siers
Latvian Midsummer caraway cheese
A home-style Latvian fresh cheese made by heating milk with acidic curd, then finishing the drained curd with egg, butter, salt and caraway seeds.
- Preparation
- 20 min
- Cooking
- 40 min
- Total
- 5 hrs
- Yield
- 1 cheese wheel, about 10 servings
- Energy / serving
- Approx. 370 kcal
Estimated energy is calculated from the listed quantities and stated yield. Actual values vary with brands, optional ingredients, serving size and absorbed frying fat.
Ingredients
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- 3 litres whole milk
- 1 kg dry, slightly acidic curd cheese or quark
- 3 eggs
- 100 g butter
- 1 to 2 teaspoons salt, to taste
- 2 teaspoons caraway seeds
Method
-
Heat the milk
Heat the milk slowly to about 80°C. Keep it below a full boil.
-
Separate the curds
Add the acidic curd cheese gradually while stirring. Continue heating gently until the mixture separates into curds and yellowish-green whey.
-
Drain
Pour the mixture into a damp cheesecloth-lined sieve and allow the whey to drain thoroughly.
-
Prepare the egg mixture
Beat the eggs with the salt and caraway seeds.
-
Finish the cheese
Return the hot drained curd mass to a clean heavy-bottomed pot. Add the egg mixture and butter and heat gently, stirring continuously, until the cheese becomes smooth and cohesive and begins to pull away from the sides of the pot.
-
Shape and press
Transfer the hot cheese to damp cheesecloth, shape it into a round wheel and tie or press it firmly in a suitable mould.
-
Cool
Allow the cheese to cool, then refrigerate for at least 4 hours before cutting.
Storage
Keep refrigerated in a covered container and use within 4 days.
Allergens
Milk, Egg
For eating out in Latvia, see Restaurant and allergy phrases.
What Jāņu siers is
Jāņu siers is a soft to semi-firm cheese in which caraway is the defining flavour. The protected product specification documents a milk-and-curd process using egg, butter or cream, salt and caraway rather than a long-ripened cheese method.
The texture varies with moisture and preparation, but it is intended to be sliced. Caraway should be visible through the pale yellow cheese rather than added only as a surface garnish.
Why it belongs to Jāņi
Jāņu siers is traditionally served during the summer solstice and Midsummer celebrations. Its round form is commonly associated with the sun.
That association is much stronger than a claim that the cheese is eaten only at Midsummer. Official tourism information notes that it can be bought during the rest of the year as well.
The protected traditional name
Jāņu siers is registered in the EU as a Traditional Speciality Guaranteed. Producers using the protected name must follow the registered specification and be part of the relevant control system.
A shop may also sell ķimeņu siers, or caraway cheese. It can be closely related in style, but the descriptive name alone does not establish that it is registered Jāņu siers.
Taste and serving character
Expect a fresh dairy flavour, gentle salt and the warm, aromatic character of caraway. It is not a blue, smoked or heavily aged cheese, although modern producers may sell other caraway cheeses in those styles.
The cheese is commonly cut into wedges or slices for a shared table. Its cultural context matters most around Jāņi, when it appears alongside other celebration foods.
Where to find it and what to check
Supermarkets, food markets and producers may stock Jāņu siers, with the broadest visibility around Midsummer. Look for the exact protected name and quality mark if the registered product is important to you.
The cheese contains dairy and egg under the protected specification. Check the producer’s label for the precise ingredients, use-by date and storage instructions.
Questions cooks often ask
Is Jāņu siers an aged cheese?
No. It is a fresh cooked and pressed curd cheese. Once shaped, it needs to cool and chill for at least 4 hours so it becomes firm enough to slice, but it is not matured like a hard aged cheese.
What kind of curd cheese should I buy?
Choose dry, slightly acidic quark, farmer cheese, or pressed curd cheese. Very smooth dessert-style quark is too wet, and ordinary cottage cheese should be drained extremely well before it is considered as a substitute.
How do I know the milk and curd have separated properly?
The curds should gather into visible soft clumps and the liquid around them should look yellowish-green rather than milky white. Drain thoroughly before adding the egg mixture and butter.
Why must the cheese be stirred continuously at the end?
Continuous gentle stirring helps distribute the egg and butter evenly, prevents scorching, and lets the curd mass become smooth and cohesive. Stop when it pulls together and begins to leave the sides of the pot.
How long does homemade Jāņu siers keep?
Keep it covered in the refrigerator and use it within 4 days. Use clean utensils for slicing and do not leave the fresh cheese at room temperature for extended periods.
Check the primary information
Sources and editorial checking
This guide was last reviewed on 5 August 2026. The sources below provide the official product specification, registration and cultural background for Jāņu siers and Midsummer.
EUR-Lex: Jāņu siers product specification
EU product specification documenting the traditional name, composition and cultural context.
EUR-Lex: Jāņu siers registration
EU regulation registering Jāņu siers as a Traditional Speciality Guaranteed.
Ministry of Foreign Affairs: Latvian cuisine
Official cultural overview of Latvian staples, celebrations, smoked-pork pastries and dairy traditions.
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