Lietuviškas varškės sūris Cheese

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Lietuviškas varškės sūris Cheese

Dubysa, CC BY-SA 4.0, via Wikimedia Commons

About Lietuviškas varškės sūris Cheese

Lietuviškas varškės sūris is a traditional Lithuanian cheese known for its distinctive triangular prism shape with rounded corners. It is an unripened curd cheese that can be consumed fresh, smoked, baked, or dried. The cheese is made using a lactic acid bacteria starter culture without the use of rennet. It is traditionally shaped by stuffing curds into triangular cheese bags, which are tied shut with a knot. The cheese can be made with or without herbs and salt, and it is known for its lactic acid flavor with hints of seasonings. Lietuviškas varškės sūris is an integral part of Lithuania's culinary heritage and is often featured in traditional celebrations and daily life.

Key Facts

Country of Origin Lithuania
Protection PGI (2011)
Milk Type Cow's milk
Milk Treatment Pasteurised
Fat Content 7-25% or low-fat (up to 0.5%)
Moisture Content At least 31% in fresh, baked, and smoked cheeses; at least 67% in dried cheese
Texture Soft, homogeneous, rather dense, may crumble when cut (fresh); homogeneous, dense, a little elastic (baked); homogeneous, dense, crumbly (smoked); homogeneous, hard, difficult to cut, crumbles when broken (dried)
Flavor Characteristic lactic acid with hints of seasonings
Aroma Characteristic lactic acid, smoky (for smoked cheese)
Colors White to yellowish (fresh and dried); yellowish to brownish (baked); dark yellow to brown (smoked)
Forms Fresh, Smoked, Baked, Dried
Rennet Type None used
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