Contents
A traditional Finnish cheese known for its squeaky texture and caramelized crust. Also called Leipäjuusto or kaffeost, this mild fresh cheese is typically served with cloudberry jam or even dunked in coffee. Made from raw milk, it’s a delicacy enjoyed warm or cold across Scandinavia.
Equipment
- Large stockpot
- Thermometer
- Cheese mold
- Cheesecloth
- Slotted spoon
- Weight (like stacked plates)
- Oven/broiler
- Measuring cup
Ingredients
- 3,8 liters raw whole milk
- 240 ml heavy cream (preferably raw, but pasteurized works)
- Liquid rennet (amount per package instructions)
- Cold water (to dissolve rennet)
Instructions
- Line a cheese mold with cheesecloth and set aside. Let enough fabric hang over the edges to later wrap the curds.
- In a large stockpot, combine milk and cream. Insert a thermometer to monitor temperature (not touching the bottom).
- Heat over medium until the mixture reaches 95°F (35°C), then remove from heat. Let temperature stabilize around 98.6°F (37°C).
- Add dissolved rennet to the milk mixture and stir gently. Cover and let sit undisturbed for 30–60 minutes until curds form.
- Once curds are visible, return pot to medium heat. Slowly heat to 150°F (65°C), gently stirring curds to the center.
- Use a slotted spoon to transfer curds into the cheese mold. Fold over cheesecloth and press using a heavy weight for 30–60 minutes.
- Preheat broiler. Transfer cheese to an oven-safe dish and broil until golden brown on top (5–10 minutes).
- Let cool slightly. Serve warm or chilled with jam or coffee.
Notes
Leipäjuusto, also known as Finnish Squeaky Cheese or coffee cheese (kaffeost in Swedish), is a centuries-old dairy delicacy from Finland’s northern regions. This mild, slightly tangy fresh cheese is famous not just for its flavor but for the distinctive "squeak" it makes when chewed — a result of its unique texture. Traditionally made from raw milk, this cheese has long been served at weddings, family gatherings, and other festive occasions throughout Finland.🇫🇮 What Is Leipäjuusto?
The name Leipäjuusto literally translates to “bread cheese,” as its browned crust and flat, round shape once resembled a rustic loaf of bread. Historically, it was made from reindeer, goat, or cow’s milk in the north of Finland and preserved by drying it on a wooden rack above the fireplace. Today, it is still enjoyed both warm and cold, often paired with cloudberry jam or even served floating in a cup of hot coffee — a surprisingly delicious Nordic tradition!🧰 Tools & Equipment You’ll Need
Making authentic Finnish Squeaky Cheese at home is easier than you might think — especially with the right tools:- Large stockpot
- Kitchen thermometer (clip-on preferred) 🌡️
- Cheese mold
- Cheesecloth
- Slotted spoon
- A heavy weight (such as a stack of plates)
- Large liquid measuring cup
🥛 Ingredients for Finnish Squeaky Cheese
To create the authentic squeaky texture and subtle creaminess of Leipäjuusto, you’ll need just a few simple ingredients:- Unpasteurized whole milk (raw milk is essential for the traditional result)
- Heavy cream (store-bought pasteurized cream works, though raw cream is ideal)
- Liquid rennet (animal or vegetarian – see FAQs for details)
🧑🍳 How to Make Finnish Squeaky Cheese (Step-by-Step)
Step 1: Prepare Your Mold
Line your cheese mold with cheesecloth, letting extra fabric hang over the sides. This will help you wrap the curds later.Step 2: Heat the Milk
In a large pot, combine your milk and cream. Insert a thermometer into the liquid (not touching the pot’s bottom). Gently heat the mixture over medium heat until it reaches 95°F (35°C). Remove from heat and let the temperature stabilize around 98.6°F (37°C).Step 3: Add the Rennet
Stir in the rennet according to the instructions on your specific product. Stir thoroughly, then cover the pot and let the mixture sit undisturbed for 30 to 60 minutes, until it begins to form curds. You'll notice the surface change from milky to slightly watery and gelatinous.Step 4: Form the Curds
Place the pot back on medium heat and gently stir the curds inward using a slotted spoon. Slowly heat the mixture to 150°F (65°C) while continuing to gather the curds. They’ll begin to clump into a soft, bouncy mass in the center of the pot.Step 5: Press the Cheese
Transfer the curds into the lined mold. Fold the cheesecloth over the top or add another layer. Cover with the mold’s lid and press using a heavy weight (like stacked plates). Let it sit for 30–60 minutes, or until most of the whey has drained.Step 6: Caramelize Under Broiler
Preheat your oven’s broiler. Transfer the pressed cheese to an oven-safe dish and broil until the top is deep golden brown, forming its signature caramelized crust. This may take 5–10 minutes, depending on your broiler.Step 7: Cool & Serve
Let the cheese cool briefly, then slice into cubes or wedges. Serve warm or cold — it’s delicious either way!🍓 How to Serve Finnish Squeaky Cheese
Here are a few traditional and modern serving ideas:- With cloudberry jam: A classic Scandinavian pairing — the sweet tartness of the jam complements the mild cheese perfectly.
- In coffee: Yes, really! Drop a few warm cubes into your morning cup of coffee. Once the coffee’s gone, enjoy the soaked, flavorful cheese at the bottom.
- Grilled or pan-fried: Try browning slices in a hot skillet for an extra crispy exterior.
