and so on. The sour cream Žemaitiškas kastinys is registered in the EU and UK as a Traditional Speciality Guaranteed (TSG). Lithuanian curd snacks called sūreliai are popular too. Also, a big variety of different soured milk products are available in the supermarkets, though some people still prefer making their own soured milk. A Milk road route was created which leads through important objects of milk production in Lithuania. Milk and milk derivatives Variety of milk is large – milk, buttermilk, soured milk, kefir, cream, yogurt. Most traditional are buttermilk and soured milk, eaten with boiled potatoes. Cheese The traditional Lithuanian curd cheese Lietuviškas varškės sūris has been registered as a Protected Geographical Indication (PGI) in the EU and UK. The most popular way of eating Lithuanian non-fermented white cheese is with fresh honey; it can also be cooked with spices and enjoyed with tea. Food historians estimate that the curd cheese was known for 4-6 thousands of years. Lithuanians started fermenting hard cheese around the 16th century in the region of Samogitia. Across Samogitian borders, this cheese was known as Lithuanian cheese. Historically there were not many varieties of cheese in Lithuania, due to low levels of lactose intolerance. Milk products were usually consumed fresh, or slightly fermented. Semi-hard cheese Liliputas in 2015 was registered as an EU Protected Geographical Indication (PGI). Hard cheese Džiugas ripens for at least 12 months, is popular among gourmets and being used as to flavour recipes. Džiugas in 2019 was registered as a Protected Geographical Indication. In the interwar period Šėta was famous for its cheese, which was made in sūrinė (cheese house). Small family farms throughout Lithuania also producing various types of artisan cheeses being sold in eco and farmer markets, restaurants. Regional cuisine Lithuania consists of five regions: Lithuania Minor (Mažoji Lietuva), Samogitia (Žemaitija), Aukštaitija, Suvalkija, Dzūkija. Lithuania minor was famous for its fish, mainly freshwater – it was smoked, salted, roasted, dried. The best fish-soup, in Lithuania, similar to Bouillabaisse is also prepared in Lithuania Minor. Samogitia is known for its abundant varieties of porridge, crayfish, kastinis and a herring-onion soup cibulinė. Aukštaitija is known for potato dishes and vėdarai; Northern Aukštaitija is best known as a beer region of Lithuania. Suvalkija is known for quality smoked meat produce – variety of woods being used to gain subtle taste, some produce being smoked up to one month. Dzūkija, the most