Distinctive Features
Sējas siers is immediately recognizable by its pure white color and moist, crumbly texture. It contains no rind and has a high moisture content, giving it a fresh, milky appearance. The cheese is typically formed into a loose mass or pressed into small, rustic molds. Its consistency is soft and grainy, easily breaking apart with gentle pressure. The aroma is clean and lactic, with a distinct freshness that speaks of its minimal aging.
The flavor profile of Sējas siers is mild, milky, and slightly tangy due to the natural acidification of the milk. Many versions are generously studded with whole caraway seeds, which add a warm, aromatic, and slightly pungent note. The cheese has a low fat content, typically around 10-15% fat in dry matter, as it is made from whole or partially skimmed cow’s milk. It is an unpasteurized fresh cheese meant to be consumed shortly after production. Its simplicity and freshness are its greatest assets.
Cheese Varieties
The most classic variety of Sējas siers is flavored with caraway seeds. This version is ubiquitous and considered the traditional standard. The amount of caraway can vary from a light sprinkling to a heavy infusion, depending on the maker’s preference. Some producers also offer a plain version without any added seasonings for a purer dairy experience.
Modern adaptations of Sējas siers have emerged to cater to contemporary tastes. Some dairies now produce versions with added fresh herbs like dill, which is another classic Latvian flavor. Other variations might include cracked black pepper or even small pieces of crispy bacon for a heartier flavor profile. Despite these innovations, the caraway seed variety remains the most popular and authentic expression of this Latvian fresh cheese.
History and Traditions
Sējas siers has deep roots in Latvian peasant cuisine and farmhouse traditions. Its name translates directly to “country cheese” or “homemade cheese,” reflecting its origins in rural households. For centuries, it was a practical way to preserve milk for a short period before refrigeration. The cheese was a vital source of protein and fat, especially during the long winter months. It is intrinsically linked to Latvian celebrations, particularly the summer solstice festival Jāņi.
During Jāņi, Sējas siers is an indispensable element on the festive table. It is traditionally served alongside other symbolic foods like barley, meat, and beer. The region is also famous for its dark rye bread, smoked fish, and herbal liqueurs. The production of this cheese was a communal activity, often involving the entire family. This cheese embodies the simplicity and resourcefulness of Latvian culinary heritage, connecting modern Latvians to their agrarian past.
Production Process
The production of Sējas siers begins with fresh, high-quality cow’s milk. The milk is gently warmed but not boiled to preserve its fresh flavor. A natural acidifying agent, such as sour milk, buttermilk, or a starter culture, is then added to curdle the milk. This process, known as acid coagulation, separates the curds from the whey. The curds are left to form for several hours until they achieve a soft, gelatinous consistency.
Once set, the curds are carefully cut and then drained in a cheesecloth to remove the whey. Salt and caraway seeds are mixed into the drained curds by hand. The cheese is then lightly pressed into molds or simply shaped by hand into a round loaf. Unlike aged cheeses, Sējas siers undergoes no aging or ripening process. It is ready to eat immediately after draining and is best consumed within a few days of making to enjoy its peak freshness.
Wine or Beverage Pairings
Locally, Sējas siers is perfectly paired with a cold, crisp Latvian beer. A light lager or pilsner complements the cheese’s mild tang and cuts through its richness. For a non-alcoholic option, traditional fermented rye bread drink kvass or cold buttermilk are classic and refreshing choices. These beverages mirror the rustic and humble character of the cheese itself.
Internationally, a dry German Riesling or a French Sauvignon Blanc from the Loire Valley works wonderfully. The high acidity and citrus notes in these wines balance the cheese’s creamy texture. A dry cider also makes an excellent pairing, its apple notes harmonizing with the fresh dairy flavors. For spirit pairings, a shot of icy-cold caraway spirit, like Kümmel or its Baltic equivalents, accentuates the spice in the cheese beautifully.
Suitable Fruit and Vegetables
Fresh, crunchy vegetables provide a wonderful textural contrast to soft Sējas siers. Sliced radishes, cucumber, and spring onions are traditional Latvian accompaniments. Their sharp, peppery, and watery freshness cleanses the palate between bites of the rich cheese. Bell peppers and cherry tomatoes also work well, adding a sweet juiciness.
For fruits, tart apples and pears are exceptional partners. Their crispness and slight acidity complement the cheese’s mild flavor. In the summer, berries like red currants or cranberries offer a burst of tartness that cuts through the dairy fat. A dollop of lingonberry or cranberry jam on the side is a classic and beloved combination, providing a sweet and tart counterpoint to the savory cheese.
Suitable Meat and Fish dishes
Sējas siers is often served alongside cold cuts and smoked meats on a Latvian charcuterie board. It pairs excellently with thinly sliced, lightly smoked ham or boiled pork. The simplicity of the cheese allows the deep, smoky flavors of the meat to shine. It is also a common filling for pastries served with hearty meat soups.
In terms of fish, it is a classic accompaniment to smoked or cured Baltic fish. Smoked sprats or eel are frequently found on the same plate as Sējas siers during festivities. The cheese’s mildness provides a calming balance to the powerful, oily, and smoky flavors of the fish. It can also be crumbled over a warm potato and herring salad for added creaminess and texture.
Presentation
Remove Sējas siers from the refrigerator approximately 30 minutes before serving. This allows it to come to a cool room temperature, around 14-16°C, which softens its texture and amplifies its flavors. Present it on a simple wooden board or a white porcelain plate to highlight its pure white color. Place the whole cheese or a large wedge as the centerpiece of your arrangement.
Arrange accompaniments like dark rye bread, radishes, and spring onions around the cheese. Use a cheese plane or a broad knife for preparation to create crumbly portions. For eating, provide small cheese knives or spreaders if the cheese is soft enough. For a more rustic feel, encourage guests to break off pieces with their fingers and place them on a piece of bread. Always ensure the cheese looks abundant and inviting.
Recipe Ideas
Classic Jāņi Cheese Spread
This spread is a quintessential way to enjoy Sējas siers during the Latvian Midsummer festival. It is quick to prepare and highlights the cheese’s fresh, tangy flavor. The addition of hard-boiled eggs and herbs makes it a substantial and satisfying dish. It is traditionally slathered on thick slices of dark rye bread.
The creamy texture of the spread makes it a perfect dip for fresh vegetables as well. It can be prepared a few hours in advance, allowing the flavors to meld together beautifully. This recipe is a celebration of simple, fresh ingredients coming together to create something truly delicious. It is a must-try for anyone wanting to experience authentic Latvian flavors.
Ingredients
- 200g Sējas siers with caraway seeds
- 2 hard-boiled eggs, finely chopped
- 3 tablespoons sour cream
- 2 tablespoons finely chopped fresh dill
- 2 spring onions, finely sliced
- Salt and freshly ground black pepper to taste
Method
- Crumble the Sējas siers into a medium-sized bowl.
- Add the finely chopped hard-boiled eggs, sour cream, dill, and spring onions.
- Gently mix all ingredients together until well combined.
- Season with salt and a generous amount of black pepper.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to develop.
- Serve spread on dark rye bread or with fresh vegetable sticks.
Warm Potato and Sējas siers Bake
This comforting bake transforms simple potatoes and fresh cheese into a hearty, flavorful side dish. It is ideal for a family dinner or a potluck gathering. The Sējas siers melts beautifully, creating a creamy, tangy sauce that coats the potatoes. The caraway seeds in the cheese perfume the entire dish with their warm aroma.
This recipe is a fantastic way to use up leftover boiled potatoes. It requires minimal prep time and uses staple pantry ingredients. The result is a golden, bubbly, and incredibly satisfying dish that celebrates Latvian comfort food. It pairs wonderfully with roasted pork or sausages.
Ingredients
- 1 kg waxy potatoes, boiled, peeled, and sliced
- 250g Sējas siers, crumbled
- 200ml sour cream
- 2 eggs
- 1 small onion, finely diced
- 50g butter, melted
- Salt and pepper to taste
Method
- Preheat your oven to 180°C (350°F). Grease a medium baking dish.
- Arrange a layer of sliced potatoes in the bottom of the dish.
- In a bowl, whisk together the sour cream, eggs, and melted butter. Season with salt and pepper.
- Sprinkle half of the diced onion and half of the crumbled cheese over the potato layer.
- Pour half of the sour cream mixture over the top.
- Repeat with another layer of potatoes, onion, cheese, and the remaining sour cream mixture.
- Bake for 35-40 minutes, or until the top is golden brown and the casserole is bubbling.
- Let it rest for 10 minutes before serving.
Similar Cheeses and Alternatives
If you cannot find Sējas siers, the closest alternative is German Quark or Lithuanian Varškės sūris. These are also fresh, acid-set curd cheeses with a similar mild tang and soft, spreadable texture. Farmer’s cheese or dry-curd cottage cheese can be used as a substitute in recipes, though the texture will be grainier and the flavor less complex without the caraway. Twaróg from Poland is another excellent alternative; it shares a similar production method and mild flavor profile. For a different but complementary experience, try French Fromage Blanc, which is creamier and smoother but offers a comparable fresh acidity. These cheeses all belong to the family of simple, unripened fresh cheeses that are staples in their respective culinary traditions.