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Cheese from Lithuania
Pasteurised cow milk is soured with a mesophilic lactic culture alone, with no rennet, then the curd is separated from the whey and packed into small triangular cloth bags knotted at the wide end. The bags are pressed until the curd is firm, cooled to 6–12 °C and opened, giving a triangular cheese eaten fresh, or later smoked, baked or dried. It is an acid-set, unripened curd cheese.
| Cow milk, standardised and pasteurised | [lt-pgi] |
| Mesophilic lactic acid bacteria starter culture | [lt-pgi] |
| Salt (optional) | [lt-pgi] |
| Herbs grown in Lithuania, such as caraway, garlic or mint (optional) | [lt-pgi] |
| Starter | mesophilic lactic acid bacteria culture only; no rennet |
Total time across the recorded steps: 26 h
What changes: A lactic culture sours the warm milk until it sets, with no rennet
Microbes at work in this step
the mesophilic culture sours the milk until it curdles
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pasteurised cow milk is soured with a mesophilic lactic culture alone, with no rennet, then the curd is separated from the whey and packed into small triangular cloth bags knotted at the wide end. The bags are pressed until the curd is firm, cooled to 6–12 °C and opened, giving a triangular cheese eaten fresh, or later smoked, baked or dried. It is an acid-set, unripened curd cheese. Made in 5 steps over 26 h. The longest step, pasteurise and sour the milk, takes 12 h (Vasiliauskaite A 2022) and runs at 28 °C (Vasiliauskaite A 2022). Mesophilic lactic acid bacteria starter culture does most of the fermenting.
| Main step | 12 hReported[vasiliauskaite2022] | Pasteurise and sour the milk |
|---|---|---|
| Temperature | 28 °CReported[vasiliauskaite2022] | Pasteurise and sour the milk |
| Acidity | pH at least 4.3Set[lt-pgi] | Cool and unwrap |
The milk is set by a lactic culture alone, with no rennet and no ripening, so this is an acid-set curd cheese, not a ripened one. Its shape comes from pressing the curd in a knotted triangular cloth bag.
The milk is pasteurised, and the specification sets a pH of at least 4.3. It is packed where it is made, the specification says, because it is crumbly, its shelf life is short and there is a risk of bacterial contamination. Smoking, baking or drying were the old ways to keep it longer.
Every number is labelled with how it is known. How this atlas is made
The specification cites manor inventories from the 16th century and a 1690 description by pastor Theodor Lepner of salted curd hung in cloth to drain. Curd was once set by leaving sour milk in a cooling bread oven, then bagged and pressed under a board and stone. The name was entered in the EU register as a PGI by Commission Implementing Regulation (EU) No 1111/2013 of 5 November 2013.
