Juustot

Juustot are dairy products produced by coagulating milk to form curds, which are then pressed and sometimes aged to develop texture and flavor. The term is Finnish for cheeses and covers a broad range of products made from cow, sheep, goat, or mixed milks. In Finland, as elsewhere, cheese is a common feature in daily meals and festive spreads, with regional traditions shaping local varieties.

Cheese making typically involves acidification or rennet to coagulate milk, cutting and heating the curds, separating whey, and pressing the curds into molds. Post-pressing, cheeses may be aged for varying periods and conditions, with pasteurization often used in commercial production, although some traditional or artisanal producers use raw milk under safety regulations.

Finnish cheese culture includes leipäjuusto (bread cheese), a traditional firm cheese baked or fried and often served warm with a fruity accompaniment. There are also Finnish versions of fresh soft cheeses, as well as semi-hard and hard cheeses produced for everyday consumption; many are made by both large dairies and artisanal producers.

Regulation follows EU standards for dairy products; naming and quality labels guide consumer expectations. Cheese is used in cooking, sandwiches, and as a snack, and Finnish cuisine includes simple preparations that highlight cheese flavor, such as cheese on rye bread or as toppings for soups and casseroles.