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Brief Overview
Jāņu siers is a traditional Latvian cheese closely tied to the country’s midsummer festival, Jāņi. Made from curds and flavoured with caraway seeds, it holds both culinary and symbolic importance. Its sunny, round shape and golden colour echo the solstice sun and the spirit of renewal.
Served during celebrations with rye bread and beer, this cheese isn’t just food, it’s a ritual. Its preparation and sharing reflect the values of family, seasonality and heritage. For Latvians, Jāņu siers is a midsummer must, a simple yet powerful link between people, place and tradition.
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What Is Jāņu siers?
Jāņu siers is a semi soft, mildly tangy cheese traditionally made from sour milk and curds, flavoured with whole caraway seeds. It is hand shaped into a rounded form and gently pressed before being wrapped in cloth and left to rest, developing its smooth texture and aromatic profile.
The cheese is most commonly associated with the Jāņi festival, held each year in late June to mark the summer solstice. It is often homemade in rural households, where its preparation is treated as both a ritual and a way of honouring Latvian culinary heritage.
Ingredients and Taste
The core ingredients in Jāņu siers are sour milk or fresh curd, eggs, butter and salt. Caraway seeds are added not only for flavour but also for their digestive qualities, which have long been valued in Latvian folk tradition. The cheese is gently heated and stirred until it thickens and begins to come together.
Once formed, it is placed in cheesecloth and pressed into a round, then cooled until firm. The flavour is creamy with a subtle tang from the curds, complemented by the warm, slightly peppery taste of caraway. The texture is dense yet yielding, making it satisfying to slice and pair with bread.
Though it is a simple cheese at heart, the balance of its ingredients creates a depth of flavour that feels both rustic and refined. Every element has a purpose, and every bite offers a sense of tradition wrapped in comfort.
A Taste of History
The roots of Jāņu siers go back centuries, with the cheese playing a symbolic role in the Jāņi celebrations, which predate Christianity in the Baltic region. The round shape mirrors the midsummer sun, while the act of making it signifies fertility, prosperity and protection for the coming year.
Historically, the cheese was prepared by women of the household and served with song and ritual on Jāņi Eve. Its presence on the table was seen as essential for ensuring a bountiful harvest and warding off bad spirits through the year’s shortest night.
As industrial versions have become available in shops, many Latvians still prefer the homemade variety, passing down family recipes and techniques. Jāņu siers remains a proud expression of national identity, linking generations through taste, memory and the rhythm of the seasons.
To try Jāņu siers is to take part in a living tradition, one where food, folklore and the natural world come together in a single, beautifully spiced wheel of cheese. It’s an experience that speaks not only to the palate but also to the spirit of a culture that celebrates light, land and community.
Latvian Jāņu Siers (Caraway Cheese)
Ingredients
- 2 litres full fat milk
- 500 grams dry curd or cottage cheese unsalted
- 2 tablespoons caraway seeds
- 1½ teaspoons salt
- 2 egg yolks
- 25 grams unsalted butter
Instructions
- To begin, place a large heavy bottomed pot on medium heat and pour in the milk. Slowly bring it close to a simmer without allowing it to boil. Stir gently to avoid scorching and ensure even heating.
- Once the milk is steaming, gradually add the curd cheese, breaking it up as you stir. Continue stirring until the mixture separates into curds and whey. This typically takes 8 to 10 minutes. Do not rush this process for best separation.
- Strain the mixture through a cheesecloth or a fine sieve into a large bowl. Let the curds drain for about 5 minutes, pressing gently to remove excess whey. Retain the curds in the cloth and discard or reserve the whey for baking or soup.
- Return the strained curds to the pot. Add the caraway seeds and salt, mixing thoroughly. Place the pot over low heat and stir continuously for 5 minutes to blend the flavours and gently dry the curds further.
- In a separate bowl, whisk the egg yolks until smooth. Slowly incorporate them into the curd mixture, stirring constantly to prevent curdling. Maintain low heat throughout to avoid scrambling the yolks.
- Continue stirring the mixture for 5 to 7 minutes, or until it thickens and begins to form a single cohesive mass. The cheese should come away from the sides of the pot easily and form a dough like ball.
- Add the butter and mix until fully incorporated. This enriches the texture and adds a subtle silkiness to the cheese. Keep the heat gentle to prevent any burning.
- Transfer the cheese mass into a damp cheesecloth. Wrap tightly and shape into a round loaf. Place on a plate and press gently with a flat weight (like a small saucepan or cutting board) to help it firm up. Chill in the refrigerator for at least 6 hours or overnight.
- Unwrap the cheese and slice into wedges. Serve at room temperature with rye bread, fresh herbs or honey for a festive touch. Its mellow flavour pairs beautifully with beer or sour cream. For a traditional feel, garnish with wildflowers when serving during Jāņi.
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