In this article we will tell you what is famous for cheese fromFinland, what are its types and what they are served with. Despite the fact that much of the territory of this state lies beyond the Arctic Circle, the country occupies a leading place among food producers. The national cuisine of Finland was formed in a severe northern climate, so there are few dishes of greenery and vegetables in it, but there are many delicious dishes from dairy products.
And as for cheese making, in this industryFinland entered the world market. Many kinds of this sour milk product are exported to various countries of the world. Of course, Finland can not eclipse such unconditional leaders as France, Germany, Switzerland and Holland, but its cheeses are distinctive. In addition, local craftsmen catch on the fly traditions of their foreign colleagues. Therefore, in Finland you can buy edam cheese, feta, mascarpone, emmental and tilsiter.
Juicy northern herbs that eat obesecows, contribute to the obtaining of perfect fresh milk. And this raw material, thanks to the ancient traditions of cheese making, turns into a delicious Finnish cheese. Let's understand together, reading labels of various products.
First, you need to take into account that all dairyproducts, and cheese, including, are without lactose, with a lowered and normal content of it. The percentage of people whose body does not tolerate milk sugar is sixteen percent in the world. In the care of them, Laktoositon products are produced. Cheeses in which the lactose content is lowered are labeled as HYLA. Manufacturers of dairy products have taken into account the aspirations of those who are striving to lose weight. Dietary cheeses are produced for this category of customers. They do not lie on the shelves of the store separately, but next to the usual goods of the same firm. On the label of dairy products with a low fat content the word kevyt appears, and the packaging itself is usually more pale. Now let's look at the types of cheeses individually.
In Russia there is simply cottage cheese, and in Finland suchproducts set. They are called Raejuusto, Rahka and Maitorahka and differ in structure and taste. The Finns also learned to make Italian soft cheeses Mascarpone, Ricotta. If you want to buy cottage cheese, reminiscent of Russian taste, you can recommend Keso from the manufacturer "Arla". Raejuusto is a granular slice 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 flavor additives it is used for breakfast and for baking cheesecakes. Rahka is a farm cottage cheese. It finely ground to a consistency of a smooth cream, add flavoring fillers and cream. And, finally, cheese cheeses, which are usually smeared on bread instead of (or with) butter. In this category it is impossible to ignore such brands as "Viola" and "Bonjour". They happen as usual, creamy, and with flavoring additives, including sweet.
Globalization takes its toll, and more and morepeople want to eat Italian dessert "Tiramisu", "Greek" salad or decorate the table with a cheese plate with aged and moldy varieties. And for this, you do not need to buy imported goods. In Finland, you can easily buy edam cheese, tilsitter, ricotta, mascarpone of local production. 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 transported across the border, as it quickly deteriorates. It should also be noted that the "light" version (in blue packaging) is much inferior in quality to "Aspetina Classic". A lot of analogues of famous cheeses are produced by the Finnish producer Arla. We recommend you try Arla Blue Castello with mold.
Oltermanni - the most popular and inexpensive cheese fromFinland. Another species, Polar, resembles an emmental or a gouda. Kippari is a smoked cheese, similar to the Russian "Piglet". For breakfast Finns eat "Tutunmaa". This spicy cheese with a dense smooth structure and rich creamy taste is served fresh in salads or in a liver - in the hot dishes. The next grade - Lappi - is absolutely neutral. It can be used for desserts, hot dishes or salads.
We do not forget that in addition to the large number of cows inThe country still grows herds of reindeer. From the milk of the latter also make cheeses. And if you want to bring the memory of this northern country, buy Leipäjuusto. In translation, the word means "bread cheese". This product was named because after the fermentation of milk the head is baked in the oven until a ruddy crust appears. This Lapland cheese is sold in the form of flat cakes.
Another unique dairy product -“Munoisto”. Eggs are added to buttermilk, and then the mixture is poured into milk. When the whey is separated, the head is lightly grilled until the spots on the crust appear. But, unlike “Leyupyusto”, this cheese is left to ripen in a cool room. Such cheeses are served as desserts, with cloudberry or blueberry jam or fresh berries.
Из пахты, яиц, молока и соли готовят «Котиюсто».But they do not bake it, but boil it and then torment it until the whey separates. Then the cottage cheese slices are caught with a skimmer, thrown back onto the gauze and put in the fridge.
