käised

Käised, also known as *käsit* or *käsid*, are traditional Estonian cheese-like dairy products that have been consumed for centuries. These fermented dairy items are made primarily from cow’s milk, though some regional variations may include sheep or goat’s milk. Käised are distinct from modern cheeses in that they are typically less processed, often featuring a softer, fresher texture and a tangy, slightly sour flavor.

The production of käised traditionally involved simple methods, such as fermenting milk with rennet or allowing it to curdle naturally. The resulting curds were then pressed or left to thicken, sometimes with the addition of salt or herbs. Unlike aged cheeses, käised are usually consumed within a few days to a week, making them a perishable but highly nutritious food source.

Historically, käised played a significant role in Estonian rural life, serving as a preserved food during long winters. They were often homemade, with each family developing its own variations based on available ingredients and techniques. Some regional dialects still refer to käised as *piimakäised* (milk käised) or *piimakohv* (milk curd), reflecting their connection to fermented dairy traditions.

While käised are not as widely commercialized as modern cheeses, they remain a part of Estonian culinary heritage. Today, some artisans and small producers continue to make traditional käised, offering them at local markets or as part of cultural festivals. Their preparation and consumption are often tied to seasonal rhythms, particularly during the summer months when fresh milk was abundant.

Käised are typically enjoyed as a snack, spread on bread, or incorporated into dishes like soups and stews. Their simple, unrefined nature makes them a staple in traditional Estonian cuisine, embodying the resourcefulness of rural communities in preserving dairy products.