Traditionally, caraway seeds, salt and eggs are added during cooking, as well as butter or cream if wishing to increase fat content.

At this point, the curds are placed into a skillet or cooking pan, and a mixture of egg, butter, salt, and caraway seeds is stirred into it.

Generally, the cheese is prepared a few days before eating and is allowed to ripen in a cool place before consumption.

[3] On November 16, 2015, Jāņi cheese was included in the EU Traditional Speciality Guaranteed (TSG) register under the name Jāņu siers.

[4] Currently 5 manufacturers ("Valmieras piens", "Rankas piens", "Lazdonas piensaimnieks", "Straupe", and "Dundaga") fulfil the TSG criteria and can label their product as Jāņu siers.