Perhaps you might want to taste a cheese that literally squeaks as you bite into it, and this is where Leipäjuusto, or Finnish squeaky cheese, comes around, in case it’s what you have always longed to taste. This tame and slightly caramelised wholesome Finnish export is known in its English form as bread cheese, and is frequently served warm with a spoonful of golden cloudberry jam. This is the kind of dish that wraps you in comfort and nostalgia, with a hint of something almost magical—especially when eaten inside a cosy Finnish cabin as snow falls outside
Some Back Story
Leipäjuusto is hundreds of years old in Finland. Originally made from colostrum—the rich first milk after calving—giving it a natural creaminess you can’t replicate. Nowadays, though, it is most often made with ordinary cow milk, goat milk or even reindeer milk in the far north. The cheese is baked/ grilled to the point where the top matures, developing those beautiful golden-brown burn marks, which are essentially caramelised spots that enhance the cheese
It has always been kept for long winters and again softened by dipping it into coffee or warming it in front of the fire. Nowadays, it is commonly served with cloudberry jam, which helps offset the slightly salty taste of the cheese with a sweet, tart flavour.
Ingredients
- 1 litre (approximately 4 cups) of whole milk (goat milk can be used in its place, but cow milk is the regular)
- 2 tablespoons lemon juice or rennet (curdling)
- ½ tsp salt
- 1–2 tbsp butter (for brushing)
Optional Substitutes:
- In case you cannot find cloudberry jam (available mostly in Scandinavia), use apricots, orange marmalade or even lingonberry jam instead
- In milk, goat milk will have a tangier advantage, whereas cow milk will be creamier
Step 1: Heat the milk in a heavy-bottomed pot over very low heat until you have a warm milk, but it must not boil. An ideal temperature of about 37-40 o C (98-104 °F) is ideal-just like body temperature. Add the rennet or the juice of a lemon
Add in the rennet (or lemon juice, should you be using). Leave it to stand for 30 -40 minutes or till the milk curdles and solidifies to a soft mass.
Step 2: Then cut your curd into small squares with a sharp knife. This assists in whey liberation. Wait 10 min
Step 3: Line a strainer with cheesecloth, dump in the curds, and let it drain for a solid 30 minutes—no shortcuts, or you’ll end up with soggy cheese
Step 4: Bundle the curds together in a patty, dense and circular (approximately 1 inch thick). Then press it down a little with something heavy on top for 1 – 2 hours
Step 5: Set your oven to 200°C (390°F). Spread the cheese in a single layer on a parchment-lined tray, then bake for 15-20 minutes, brushing with melted butter until golden-brown spots appear
Step 6: Slice into wedges and serve immediately with a spoonful of cloudberry jam (or your chosen substitute)
Serving Tips
- With coffee: In Finland, many people dip warm slices of Leipäjuusto directly into hot coffee. It makes the cheese succulent and brings a distinctive curation of the taste
- As a dessert: Dress with a drizzle of honey, or have some fresh berries on the side, as long as jam is not your thing.
- Breakfast comfort: Toast and jam can be swapped out with a little plate of Leipäjuusto covered with jam, to create a simple Nordic breakfast
Precautions
- Make sure not to boil the milk initially too hot or at a medium setting, and the curds won’t form correctly
- Pay attention to it when you are baking. You want spots of gold, not scorched spots
- Digest it hot! Leipäjuusto might turn rubbery if it is cooled excessively. Just warm in the oven or microwave, then serve
More About Leipajusto
Leipäjuusto is more than cheese. It is a pinch of Finnish tradition which makes the table warm. It is mild, squeaky and comforting, so it is best served with some cloudberry jam or just a cup of coffee. Be it homemade or sampled in Finland, it is the type of food that makes you smile, gives you fuzzy feelings, and perhaps the desire to find an escape sometime in the winter by renting a cabin.
