Kalnieši: Cheese, History and Cycling Route

• Ludmila Peculeviča makes hard cheeses at different stages of maturity, seasoned cheese balls and cheese for baking in Kalnieši.
• Tastings and a farm tour focused on cheese production are available by prior reservation.
• The Kalniešu Local History Room contains materials on the history of Kalnieši from antiquity to the present day.
• Cycling route No. 789 runs through Kalniešu pagasts between Krāslavas pagasts and Piedrujas pagasts.

Local producer Ludmila Peculeviča makes hard cheeses at different stages of maturity. Her range also includes seasoned cheese balls and cheese for baking. This means there are several types of products to choose from: maturity, seasoning and intended use give you specific ways to distinguish them. Peculeviča is also a member of the Latgale Culinary Heritage Network.

If you would like to learn more about the production process, tastings and a farm tour focused on cheese production are available by prior reservation. Take this requirement into account when planning and enquire in advance about your intended visit. This lets you make culinary experiences a deliberate part of your travel plans, rather than assuming they are a spontaneous activity.

The Kalniešu Local History Room contains materials on the history of the area spanning from antiquity to the present day. A photo exhibition titled “Kalniešu skolas skolotāji un skolēni” featured large-format photographs about the history of the school from 2006 to 2016. The exhibition therefore covers a much narrower period than the historical collection as a whole.

This distinction helps put the two types of content into context: the materials in the Local History Room cover many eras, while the photographs focus on a particular period in the school’s history. If you are interested in local history, you can explore both a broad historical scope and a specific topic from more recent times. The exhibition should be understood as depicting the period 2006–2016.

Cycling route No. 789 is named “Latvijas-Baltkrievijas pierobežā” and runs through Kalniešu pagasts. It lies between Krāslavas pagasts, its starting point, and Piedrujas pagasts, its endpoint. This description locates the route at the level of the pagasts: for your travel plans, this is a different geographical reference from Kalnieši’s cheese production or local history.

If you are comparing cycling with other interests, you can consider these different focuses separately: the route through the pagasts, the history of Kalnieši and the local producer’s cheese-making. This keeps your planning grounded in the topics mentioned, without implying that they make up a single route or cover a particular distance.

When searching for a hotel in Kalnieši, you can start by considering which theme matters most to your trip. Culinary experiences include tastings and a farm tour, available by prior reservation. The historical content includes both a collection spanning a broad period and a photo exhibition about the school’s history from 2006 to 2016. The cycling route, meanwhile, is described at the level of Kalniešu pagasts.

These distinctions provide a factual basis for assessing Kalnieši according to your own interests. Consider which of the topics mentioned you would like to shape your trip, and take the accommodation’s exact location and details into account as you continue your search. Discover more destinations: Kārsava.

What types of cheese does Ludmila Peculeviča make?

She makes hard cheeses at different stages of maturity, seasoned cheese balls and cheese for baking.

What does the collection at the Kalniešu Local History Room cover?

It contains materials on the history of Kalnieši from antiquity to the present day.

Where does cycling route No. 789 run?

It runs through Kalniešu pagasts between Krāslavas pagasts and Piedrujas pagasts.

For the overview of the wider travel area: Kārsavas Novads.