I have a soft spot for this one. It’s mildly sweet, gently squeaky, and deeply rooted in tradition. Originally made in Lapland from reindeer milk during the rich summer months, it was dried to survive long winters. These days it’s usually made from cow’s milk and sold fresh year-round — but the vibe is the same.
You’ll find Lapland cheese all over Finland: in Helsinki, Oulu, Turku, Lahti, Lappeenranta — basically anywhere with a grocery store. The shelves usually offer several options: thinner, thicker, different brands, regional tweaks. Choose one and get ready for something both simple and surprisingly versatile.
Wait — why does it look like an omelet?
Because it’s baked. Here’s the short version: milk is heated, rennet is added to form curds, the curd is shaped into a disc about 2–3 cm thick, and then baked in the oven until brown spots appear. It’s like bread-meets-cheese — and yes, it squeaks when you bite it. That’s how you know it’s the real deal.
Traditionally, Lapland cheese was air-dried to last through the dark season. These days, you’ll mostly find it fresh, with a shelf life of 1–3 weeks.
How to Eat Lapland Cheese: Classic and Not-So-Classic Ways
1. Just Slice and Eat
I procured this cheese in Estonia – a 220g package costs around €4. In Estonia, it’s not a traditional food.
This is the simplest — and most common — way to enjoy it. Cut it into wedges and pair it with a cup of coffee. No prep, no drama, just the cheese doing its thing.
2: Warm It Up + Add Jam
A Finnish classic. Heat it gently in a skillet or microwave, then serve with jam — traditionally cloudberry. I’ve also tried honey, blackcurrant, and strawberry. All worked. Lingonberry? Less so. But hey, taste is personal. Try what you like.
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.
Yes, really. Drop a cube or two into your mug and let it soak while you sip. The cheese softens, warms up, and takes on the coffee’s flavor. This is how it got the name kaffeost — literally, “coffee cheese.” It’s weird. It’s comforting. It makes sense in the north.
4: Bake It with Cream
Cube the cheese, pour in some heavy cream (about 33%), sprinkle with cinnamon, and bake for 10 minutes. Serve warm, with a spoonful of cloudberry jam. It’s dessert — but in a “Nordic auntie” kind of way.
5: Bread It and Fry It
Feeling fancy? Let thick slices dry in the fridge for a day. Then flour, egg, and breadcrumb them like schnitzel. Fry in butter or coconut oil until golden. Serve hot, with (you guessed it) cloudberry jam.
Bonus tip: Got cheese-loving friends? Bring them a piece as a souvenir from Finland or Sweden. Just skip midsummer — it doesn’t travel well in the heat. And maybe include instructions. Or just tell them: “Slice, heat, jam, coffee. Trust me.”
