Juusto

Juusto is the Finnish word for cheese, used to describe a broad category of dairy products made from milk curdled by enzymes or acids. Cheese exists in many textures, flavors, and maturities, from fresh to aged, and is produced widely, including in Finland where traditional and modern varieties are common.

Production generally begins with milk that is cultured to acidify and then coagulated with rennet or vegetarian enzymes. The resulting curds are cut, heated, and pressed to expel whey. The curd is then salted and aged for varying lengths of time, from days to years, which develops texture and flavor. Some cheeses are consumed fresh with little or no aging.

In Finland, leipäjuusto, or bread cheese, is a notable local variety, often made from cow, goat, or reindeer milk. It is typically eaten warm or fried and served with cloudberry jam. Beyond such regional specialties, many cheeses in Finland and elsewhere are used in sandwiches, cooking, or as accompaniments to meals. The choice of cheese ranges from soft and creamy to hard and aged, reflecting diverse production methods and cultural preferences.

Nutrition and storage: cheese is a good source of protein and calcium, with fat and salt content varying by type. It is usually kept refrigerated and consumed by a recommended use-by date. Safety and labeling follow national and European food standards.