Pihkvas

Pihkvas is a fermented dairy product with a history rooted in the Baltic region, particularly Estonia. It is made from skimmed milk, which is first fermented with lactic acid bacteria and then curdled using rennet. The resulting curd is strained to remove excess whey, leaving behind a firm, cheese-like mass. This mass is then often pressed and sometimes aged, developing a characteristic tangy and slightly sour flavor.

The production of pihkvas traditionally involved simple household methods, making it an accessible and nutritious food source. Its nutritional profile is rich in protein and calcium, and it has a lower fat content compared to many other cheeses due to the use of skimmed milk. Historically, pihkvas was a staple food, especially during times when fresh milk was abundant and needed to be preserved.

While its popularity has seen fluctuations over time, pihkvas remains a part of Estonian culinary heritage. It can be consumed on its own, often served with potatoes or rye bread, or used as an ingredient in various dishes, including baked goods and savory casseroles. The texture of pihkvas can range from soft and crumbly to firm and dense, depending on the specific production methods and aging process. Its distinct taste profile makes it a unique offering within the dairy product landscape.