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Brief overview
Leipäjuusto, often referred to as squeaky cheese, is one of Finland’s most intriguing traditional foods. Its name literally means “bread cheese” in Finnish, a nod to its appearance and role in local cuisine. Typically served warm and paired with cloudberry jam, it is a delicacy that surprises and delights in equal measure.
This cheese has a mild flavour, a springy texture, and that unmistakable squeak against your teeth as you chew. It holds a special place in Finnish culture, often enjoyed during celebrations or as a cosy treat on cold days. While it might be unfamiliar to many outside the Nordics, it’s deeply rooted in Finnish culinary identity.
What Is Leipäjuusto?
Leipäjuusto is a fresh cheese traditionally made from cow’s, goat’s, or reindeer milk. Once the curds are formed, they are pressed into a flat, round shape and baked or grilled until brown spots form on the surface. These caramelised markings give it a rustic, bread like look.
The cheese is typically served warm, either grilled or gently heated, which enhances its texture and brings out its soft, milky flavour. It’s often paired with something sweet like cloudberry jam, a golden preserve from Finland’s wild northern berries, creating a delicate contrast of taste and texture.
Though eaten at any time of day, Leipäjuusto is especially common as a dessert or an evening snack. In some regions, it is even served in coffee, where it soaks up the liquid without falling apart, offering a warm, chewy bite at the end of a drink.
Ingredients and Taste
Traditional Leipäjuusto uses simple ingredients: fresh milk, rennet to curdle the milk, and a touch of salt. The curds are carefully handled to retain their structure, which gives the cheese its distinctive bite and slightly rubbery feel. It’s not aged, so it retains a very mild and fresh taste.
The flavour is clean and milky, not overly salty or sharp. When warmed, the outer layer becomes soft and slightly crisp while the inside remains firm and chewy. The subtle sweetness of cloudberry jam or honey adds a gentle richness that complements the cheese beautifully.
Texture is where Leipäjuusto truly stands out. That gentle squeak when you bite into it is not just a novelty but a testament to its careful preparation. It’s both comforting and curious, a combination that makes people return to it time and again.
A Taste of History
Leipäjuusto dates back several centuries, with its origins in the northern regions of Finland, particularly Ostrobothnia and Lapland. It was traditionally made in summer when milk was abundant and preserved by drying so it could be stored for the winter months.
Historically, the cheese was dried near open fires or stored in cool attics, later softened in warm liquids before serving. This method ensured families had access to protein rich food even when fresh milk was scarce during the long, dark winters of the north.
Though modern refrigeration has changed how it’s stored, the traditional methods of preparation remain largely the same. Today, Leipäjuusto is a nostalgic comfort for many Finns, linking them to generations past and to the rhythms of a slower, seasonal way of life.
Whether it’s your first time trying it or a familiar favourite, Leipäjuusto offers more than just flavour. It delivers a quiet, meaningful taste of Finland’s land, people, and enduring culinary traditions.
Finnish Leipäjuusto (Squeaky Cheese)
Ingredients
- 1 litre whole cow’s milk or reindeer/goat milk for traditional flavour
- 250 ml full fat buttermilk
- 1 tsp rennet liquid or powdered
- ½ tsp fine sea salt
- Optional: 1 tbsp cream for added richness
- Cloudberry jam to serve
Instructions
- To begin, gently warm the milk in a large, heavy bottomed pot over low heat to around 37°C (body temperature). Stir constantly to avoid scorching the base. Remove from heat once temperature is reached and keep covered.
- Add the buttermilk and stir gently to combine. Sprinkle in the rennet evenly and stir for 30 seconds. Cover the pot with a clean cloth and let it sit undisturbed in a warm place for 45–60 minutes until the curds have clearly separated from the whey.
- Using a long knife, cut the curd into small, even cubes, about 1 cm in size. Allow them to rest for 5 minutes. This helps them firm up slightly and release more whey, key to the cheese’s final texture.
- Return the pot to very low heat and slowly stir the curds for 15 minutes. They should shrink slightly and firm up further. Do not boil, gentle heat and slow movement are essential to preserve the delicate curds.
- Line a colander with cheesecloth and carefully pour in the curds, draining off the whey. Gather the cloth and gently squeeze out excess liquid, but avoid compressing the curds too hard to keep the final cheese tender.
- Transfer the curds to a lightly greased, oven safe round dish or mould, pressing them down evenly. Sprinkle the salt over the surface and allow it to rest at room temperature for 30 minutes to firm up and develop structure.
- Preheat your oven to 200°C (fan 180°C). Place the cheese on the middle rack and bake for 20–25 minutes until the top turns lightly golden. For an authentic browned top, finish under the grill for 3–5 minutes, watching closely.
- Remove the cheese from the oven and let it cool slightly before slicing. It should have a firm, elastic texture that squeaks against your teeth, a hallmark of traditional Leipäjuusto.
- Serve warm in wedges with a generous spoonful of cloudberry jam. For a rustic Finnish presentation, place on a wooden board. It also pairs well with black coffee or as part of a sweet and savoury breakfast spread.
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