The Lithuanian cottage cheese is called unripped curd cheese, made in an ancient way, when milk is curdled using only lactic acid bacteria instead of enzymes. A considerable number of cheese production ways were invented in Lithuania, two of which are the most popular – from sour and sweet milk. It was needed a talent to compress a good, delicious cheese, and the owner of such cheese was especially respected. Cheese still remains a symbol of feastiness, as it is still said: I press the cheese and wait for the guests.
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