Kuldīga College Students Make Midsummer Cheese Using EU-Approved Recipe
Culinary students at Kuldīga Technology and Tourism College learned to make Jāņu siers (Midsummer cheese) according to a recipe protected by the European Union.
At Kuldīga Technology and Tourism College (KTTT), second-year culinary students, led by teacher Aivars Varņeckis and assisted by Ritvars Roga, production manager of Baltu piens, prepared Jāņu siers (Midsummer cheese) using a recipe recognized by the European Union as a Traditional Specialty Guaranteed product.
Protected Product
Jāņu siers is an EU-registered Traditional Specialty Guaranteed product, meaning only cheese made according to strict traditional criteria can be sold under this name. The college obtained the rights to produce and call it Jāņu siers this spring. Director Katrīna Spuleniece-Aišpure emphasizes that the goal is to promote traditional recipes, not to compete with local producers. The college previously received similar recognition for sklandrauši, a traditional carrot pie.
Passing on Experience
Ritvars Roga of Baltu piens participated in the lesson. He stressed the importance of young people understanding where food comes from and that the cheese’s recipe is rooted in Latvian traditions. The cheese is seasonal, with highest demand in June, though small quantities are consumed year-round.
Teacher Aivars Varņeckis said that while students previously made cumin cheese, this was their first time working with a certified recipe. He believes young people must learn ancestral recipes alongside modern techniques. The first batch turned out well, but the final assessment will come after cooling.
Student Līva Bunce made the cheese for the first time. She found the process interesting and would like to try making it at home, noting it is inexpensive.
