Sour milk cheese with ceramic dish, macro, isolated on white background and top view.Sour milk cheese (more often just cheese [1], also in different dialects has the names tsvarig[2], budz[3]) is a sour milk product, cheese formed by fermentation of pasteurized whole or skimmed milk with the use of cultures of lactococci and thermophilic lactic acid streptococci[en ] by acid, acid-rennet or thermo-acid protein coagulation with subsequent removal of serum under the action of self-pressing, pressing, separation and or ultrafiltration. It can be classified as fresh cheese. It is soft, white, and usually without added salt. This food product is traditional for the cuisines of the Baltic, German and Slavic-speaking countries.

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