This a monthly series which I have been publishing for years. You can subscribe here, to get the latest cheese delivered directly on to your screen.
The eastern Baltic Sea keeps calling out for HeinzelCheese: not long ago a very friendly Lithuanian gave me a „Parmesan“ from his home country (which was quite good, but reminded me more of an aged Gouda), now a friend brought back this cheese from Estonia. Nopri Sõir comes from the the Nopri Talumeierei, a dairy farm and creamery in the very south of the country, near the border with Lithuania and Russia.
It is seasoned with caraway, its texture dense and in a pleasant way a little viscous – and I have no idea how it’s made! I’m mystified by the list of ingredients which says: “kohupiim, lõss, muna, sool 1,6%, köömned”. No I can’t speak Estonian, but Google translates this to curd, skimmed milk, egg, salt 1,6%, caraway. Egg?!? When and how does this get into the cheese, which seems to belong somewhere between German Handkäse and Kochkäse and also reminds me of the Polish Wielkopolski ser Smażony? Questions over questions… HeinzelCheese would be delighted to hear back from somebody with answers. Meanwhile I’ll enjoy what’s left of my new Estonian cheese buddy – who in fact really enjoys being paired with a dry, powerful Riesling. The acidity helps its dense, viscous body move along the tongue, and the caraway just loves the wine’s fruit aromas. Happy Easter everybody!
This a monthly series which I have been publishing for years. You can subscribe here, to get the latest cheese delivered directly on to your screen.
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