CHEESE SAAREMAA KADAKA – cold smoked semi-hard cheese with a characteristic smoke aroma.

The cheese has an elastic texture and is easy to cut. Ideal for sandwiches, snacks, pizza, pasta. Grilled smoked cheese is especially original.

And we also advise you to add it to vegetable or meat soup – you will get a dish with smoke, you will smell the forest and a real fire.


Here are some ideas for using SAAREMAA KADAKA cheese:

  • baked tomatoes with smoked cheese and herbs,
  • beetroot salad with pickles and smoked cheese,
  • potato balls with smoked cheese and sour cream,
  • cheesecakes with smoked cheese and dill.

The cheese opens most fully at room temperature, so it needs to warm up a little before use.

The cheese is made at a small dairy factory on the island of Saaremaa. The first written records of the production of cheese in Estonia were made in Saaremaa, on the Maasi manor, in 1570. Since 1842, cheese production on the island has never stopped. Saaremaa milk is special because it has a different nature. The variety of species of herbs gives this product a special aromatic taste. Saaremaa cheeses are completely natural, as they do not contain preservatives.


Ingredients: pasteurized milk, CaCl2 tannin, salt, starter, rennet.

COMPOSITION 100g in product: 1378kJ / 334 kcal,

fats 26.0 g,

of which: saturated fatty acids 17 g,

carbohydrates 0 g

Of which sugars 0 g

Proteins 25.0 g

salt 1.2 g

Storage + 2ºC to + 8ºC.

The expiration date is indicated on the package