I have a deep affection for this cheese. Sweet and subtly crunchy, it’s a traditional delicacy with roots in Lapland. Initially crafted during the abundant seasons of summer and autumn when cows yielded ample milk, it has evolved into a year-round delicacy produced in large dairies and farms.
In Finland, you’ll find it abundantly in any supermarket – in Oulu, Helsinki, Turku, Lahti, and Lappeenranta. The shelves present various options, varying in size, thickness, and from different producers.
Why does this cheese resemble an omelet? That’s because it’s baked in an oven. First, the milk is heated, and rennet is introduced to separate the cheese curd from the whey. The resulting curd is flattened into a disc approximately 2-3 cm thick, then baked – a process akin to bread making. The cheese is considered ready when brown spots grace its surface.
It can be enjoyed fresh or air-dried for extended storage, up to a year. However, stores typically stock fresh cheese with a shelf life of 1–3 weeks.
How to Eat It? Modern and Classic Ways to Enjoy It
Way 1: Unwrap and Enjoy
I procured this cheese in Estonia – a 220g package costs around €4. In Estonia, it’s not a traditional food.
Slice it into wedges and savor it straight from the package. For instance, it pairs excellently with a cup of coffee. This is the prevailing approach for indulging in this cheese.
Way 2: Warm It Up and Pair with Jam
An enduringly popular approach. Warm the cheese on a skillet or in the microwave, then pair it with jam, preferably cloudberry. I’ve experimented with honey, blackcurrant, and strawberry jams – all delightful, yet cloudberry stands out. However, lingonberry didn’t quite hit the mark. Tastes vary, so don’t shy away from exploring!
Way 3: Dunk It in Coffee
For a truly authentic experience, opt for a wooden mug. That way, you’ll be in for an absolute treat.
An age-old and once widely practiced approach in Lapland that still finds favor. Dice the cheese, toss it into an empty mug, and pour in robust, hot coffee. A touch of sugar can be added. Despite initial reservations about the cheese becoming gooey or melting, the cubes retain their form, acquiring a delightful coffee essence. Retrieve each cheese cube from the hot coffee and relish the unique combination.
Way 4: Bake It with Cream
A delectable and unconventional dessert. Cube the cheese, pour a dash of whipped cream (33%) into a heat-resistant dish, arrange the cheese within, just barely covering them with the cream. Sprinkle with cinnamon, then bake for 10 minutes. Serve the cheese with cream on a plate, accompanied by a spoonful of cloudberry jam.
Way 5: Coat in Breadcrumbs and Fry It
Slice the cheese thickly, lightly season, and refrigerate for 24 hours to allow it to dry. Before frying, moisten the cheese, coat it in wheat flour, dip it in beaten egg, and finally, roll it in breadcrumbs. Fry in butter or coconut oil for a few minutes on each side. Serve piping hot with cloudberry jam.
If you have friends who are cheese enthusiasts, bringing them this cheese could make for a splendid gift from Finland and Sweden. However, this is best done in colder weather, as it might spoil in the summer heat.
