Käsureaid

Käsureaid, also known as *Käsurei* or *Käsurei* (Estonian: *käsu rea*), is a traditional Estonian cheese spread made primarily from fermented milk products, often combined with herbs, spices, and sometimes smoked fish or other ingredients. It is a staple in Estonian cuisine, particularly in rural areas, and is commonly used as a condiment for bread, potatoes, or as a filling for pastries.

The preparation of käsureaid typically involves fermenting milk or sour cream, which is then mixed with various seasonings such as dill, chives, garlic, or mustard. Some regional variations include the addition of smoked fish, such as sprat or herring, or even small pieces of boiled potatoes. The mixture is often left to ferment for several days to develop its characteristic tangy flavor.

Käsureaid is closely related to other Baltic and Scandinavian fermented dairy spreads, such as *surströmming* from Sweden or *surströmming* from Finland, though it tends to be milder in taste. It is a versatile ingredient, used both in savory dishes and as a topping for bread or rye crackers. In modern Estonian cuisine, it is sometimes paired with smoked meats, eggs, or even included in salads for added depth of flavor.

The dish reflects Estonia’s agricultural traditions, where dairy fermentation was a common method of preserving perishable foods. Today, käsureaid remains a beloved part of Estonian culinary heritage, enjoyed both at home and in traditional restaurants. Its preparation methods can vary by region, but the core principle of fermented dairy remains consistent.