Nettles have been used in Latvian cuisine for centuries. They have amazing healing properties and an inimitable taste. Nettle is a source of calcium, magnesium, iron and potassium, it is rich in vitamins A and C. In the kitchen, nettle finds its place in soups, salads and infusions, at the "Vecsiljāni" farm, nettle goes perfectly with the taste of cheese.
Unpasteurized whole milk, food salt, lactic acid bacteria yeast, hardener - calcium chloride, enzyme, herbs 0.7% (nettles, chives, parsley, garlic, onions).
100 g Energy value 1651kJ/398kcal, Fat 31.9 g including: saturated fatty acids 22.04 g, Carbohydrates 0 g including: sugars 0 g, Protein 25.84 g, Salt 2.38 g.
