In this article we will tell you what the cheese from Finland is famous for, what types of cheese are and what they are served with. Despite the fact that a significant part of the territory of this state lies beyond the Arctic Circle, the country occupies a leading position among food producers. The national cuisine of Finland was formed in the harsh northern climate, so there are few dishes of greens and vegetables, but there are a lot of all kinds of delicious dishes from dairy products.
As for cheese making, Finland has entered the world market in this industry. Many types of this dairy product are exported to various countries of the world. Of course, Finland cannot overshadow such unconditional leaders as France, Germany, Switzerland and the Netherlands, but its cheeses are distinguished by their originality. In addition, local craftsmen catch on the fly the traditions of their foreign colleagues. Therefore, in Finland you can buy edam, feta, mascarpone, emmental and tilzitter cheese.
How not to get confused at the supermarket
The succulent northern herbs eaten by fat cows contribute to the production of fine fresh milk. And this raw material, thanks to the ancient traditions of cheese making, turns into a delicious Finnish cheese. Let's figure it out together by reading the labels of a variety of products.
First, you need to consider that all dairy products, including cheese, are lactose-free, with a reduced and normal content. The percentage of people whose body cannot tolerate milk sugar is sixteen percent in the world. In their care, Laktoositon products are manufactured. Cheeses in which the lactose content is reduced are labeled as HYLA. Dairy producers have taken into account and aspirations of those who seek to lose weight. Diet cheeses are produced for this category of customers. They do not lie separately on store shelves, but next to ordinary goods of the same company. The word kevyt appears on the label of low-fat dairy products, and the packaging itself is usually a paler color. Now consider the types of cheese separately.
Soft varieties
In Russia, there is simply cottage cheese, but in Finland there are many such products. They are called Raejuusto, Rahka and Maitorahka and differ from each other in structure and taste. Finns also learned how to make Italian soft cheeses Mascarpone, Ricotta. If you want to buy cottage cheese, reminiscent of the taste of Russian, you can recommend Keso from the manufacturer "Arla". Raejuusto are granulated pieces of soft cheese in buttermilk. Maitorahka is similar in structure to thick sour cream mixed with cottage cheese. This cheese from Finland is very popular. Without flavors, it is used for breakfast and for baking cheesecakes. Rahka is farm cottage cheese. It is finely triturated to the consistency of a smooth cream, flavoring fillers and cream are added. And, finally, curd cheeses, which are usually spread on bread instead of (or with) butter. In this category, it is impossible to ignore brands such as Viola and Bonjour. They are both ordinary, creamy, and with flavors, including sweet ones.
Finnish analogues of famous European cheeses
Globalization is taking its toll, and an increasing number of people want to enjoy the Tiramisu Italian dessert, the Greek salad or decorate the table with a cheese plate with seasoned and moldy varieties. And for this you do not need to buy imported goods. In Finland, you can easily buy edam cheese, tilsitter, ricotta, locally made mascarpone. Since the Greeks received a patent for the use of the name "feta", the Finns came up with their name for this cheese - Apetina. It should not be taken across the border, as it quickly deteriorates. It should also be taken into account that the “light” version (in blue packaging) is significantly inferior in quality to “Apetina Classic”. Many analogues of famous cheeses are produced by the Finnish producer Arla. We recommend trying the product Arla Blue Castello with mold.
Semi-hard local varieties
Oltermanni is the most popular and inexpensive cheese from Finland. Another species, Polar, resembles emmental or gauda. Kippari is a smoked cheese, similar to the Russian "Pigtail". Finns eat Tutunmaa for breakfast. This spicy cheese with a dense smooth structure and rich creamy taste is served fresh in salads or baked - as part of hot dishes. The next variety, Lappi, is completely neutral. It can be used for desserts as well as for hot dishes or salads.
Unique cheese from Finland
Do not forget that in addition to a large number of cows in the country, reindeer herds are also raised. Cheese is also made from the milk of the latter. And if you want to bring a memory of this northern country, buy Leipäjuusto. Translated, the word means "bread cheese." The product got such a name because after fermentation of milk, the head is baked in the oven until a golden crust appears. Such Lapland cheese is sold in the form of tortillas.
Another unique sour-milk product is “Munyusto”. Eggs are added to buttermilk, and then the resulting mixture is poured into milk. When the serum is separated, the head is baked slightly on the grill until spots appear on the crust. But, unlike Leipausto, this cheese is left to ripen in a cool room. Such cheeses are served as desserts, with cloudberry or blueberry jam or fresh berries.
From buttermilk, eggs, milk and salt, Cotiusto is made. But they do not bake it, but boil it, and then simmer it until the whey separates. Then pieces of cottage cheese are caught with a slotted spoon, they are thrown back on cheesecloth and put in the refrigerator.