Havutettu

Havutettu is a style of cheese making originating from the northern regions of Finland, particularly in the areas surrounding the Oulu and Lapland territories. Havutettu, which translates to "milk soured" in Finnish, refers to the process of allowing skimmed milk to sour without the addition of any starter cultures or rennet.

The process of making havutettu cheese involves allowing the skimmed milk to ferment for several days or weeks, during which time it naturally develops a curd and separates from the whey. The curd is then rinsed and washed in cold water to remove excess whey and salt, before being molded into its characteristic shape.

Havutettu cheese has a mild, slightly sour taste and a semi-soft texture. Traditionally, it was made available to local farmers and herders, providing a convenient and long-lasting source of protein and fat during the winter months. The cheese's distinctive flavor is often attributed to the natural fermentation process, which imparts a tangy and slightly nutty aroma.

In modern times, havutettu cheese is gaining popularity among artisanal cheese makers and enthusiasts alike. The cheese is often enjoyed as a accompaniment to traditional Finnish dishes, such as karjalanpiirakka (Karelian pasties) or streamed potatoes and vegetables. Havutettu cheese is also used in various cooking applications, including soups and sauces.Despite its growing popularity, havutettu cheese remains a relatively rare and lesser-known variety of cheese outside of its native Finland.