Latvian Green Cheese

A truly unique product with an irreplaceable umami flavour, this dried curd cheese from Latvia is infused with blue fenugreek. It lifts any dish, but I especially like it sprinkled over pasta and salads. It is produced by the Ceriņi family: you can see their range at sierarazotne.lv and email them your order at sierarazotne@gmail.com; and if you go to Latvia you can even visit the factory.

To make your own approximation, take 100 g (1 cup) of finely grated mature hard cheese, such as aged pecorino or parmesan, and spread it out on a baking tray lined with baking paper. Place in a 70°C (150°F) oven to dry for 20 minutes, then mix 2 teaspoons of ground blue fenugreek (available from herb and spice suppliers — I get mine from spicemountain.co.uk) into the dried cheese and return to the oven for 5 minutes, or until its pungent aroma fills your kitchen. Turn off the oven and allow the cheese to cool inside for about 20 minutes or so before grinding to a fine powder. It will keep in an airtight container in the fridge for a couple of weeks.