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.