Juhannusjuusto

Juhannusjuusto, also known as "Midsummer cheese," is a traditional Finnish dairy product often associated with the Midsummer celebrations. It is a mild, fresh cheese made from cow's milk, typically unripened or very lightly ripened. The cheese has a soft, crumbly texture and a slightly sweet, milky flavor.

The production of juhannusjuusto is relatively simple. Milk is heated, and rennet is added to coagulate the milk. The curds are then separated from the whey, often with minimal pressing to retain moisture. Some recipes may include a small amount of salt, but it is generally not a salty cheese. The characteristic pale yellow or off-white color comes from the milk used.

Historically, juhannusjuusto was a way to use up fresh milk during the summer months when cows were yielding abundantly. Its mildness makes it versatile. It is commonly served cold, often sliced or crumbled, and can be enjoyed on its own, with fresh berries, or as a component in summer salads. It is not a cheese that is typically used for melting or cooking in the same way as harder cheeses. Its association with Midsummer is strong, and it is considered a seasonal delicacy enjoyed during the longest days of the year in Finland.