Smoked Cheese

Smoked Cheese



180 MIN.


This cheese of a specific triangular shape is a real pride of Lithuania. The distinctive cheese is exclusive not only by its form, but also by the ancient method of its production. It is produced from pasteurized cow milk, various herbs and lactic acid are used, giving it a delicious sour-milk flavour. The cheese mass is hand-stuffed into traditional gappy triangle cheese-bags, pressed and then left to rest for some time. Then it is removed and placed on a wooden plate to get dry. The last stop of this product is a smokehouse, after which the cheese goes deeply fragrant and "tanned".

More about the object you will find in project implementer website.

You will need

10 l - milk
2 l - whey
- salt
- pepper

Dish cooking

Heat 10 litres of milk to a temperature of 90 °C, add 2 litres of heated whey – this is how the curd cheese is made.

To remove curd cheese, strain in a colander and add a teaspoon of salt. Then put it in a cheese bag, squeeze and leave for half an hour.

Remove the cheese from the bag and rub it with salt and pepper. Place on a grate in a smokehouse and smoke for about 2 hours. Take the cheese out of the smokehouse and allow it to cool.

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This dish is made according to a certified National Heritage Product recipe showing its cooking process