Kortsuokos

Kortsuokos, also known as *kortsuokko* or *kortsuokko-juusto*, is a traditional Finnish cheese-like dairy product with a distinct, tangy flavor and firm texture. Originating from the Karelian region, it is often associated with rural Finnish and Karelian cuisine, particularly in the preparation of hearty dishes such as *piirakka* (pies) and *kortsuokko-piirakka* (a type of cheese pie). Unlike modern cheeses, kortsuokos is not aged but rather fermented, giving it a slightly sour taste.

The production of kortsuokos involves heating and fermenting milk with rennet, similar to the process of making quark or farmer’s cheese. The resulting curds are then pressed into a dense, block-like form, which can be sliced or grated for use in cooking. Its versatility extends beyond savory dishes; it is also used in sweet pastries, such as *kortsuokko-piirakka*, where it complements fillings like berries or potatoes.

Historically, kortsuokos was a practical way to preserve milk during the off-season, as its shelf life was longer than fresh dairy products. Today, it remains a nostalgic ingredient for those seeking an authentic taste of Finnish rural life. While less common in modern kitchens, it continues to appear in regional recipes and festivals, particularly in areas where Karelian traditions are celebrated.

The name *kortsuokos* is derived from the Karelian word *kortsuokko*, meaning "cheese" or "curdled milk," reflecting its simple yet essential role in Finnish dairy culture. Its preparation methods and flavors remain rooted in tradition, making it a unique example of Finnish culinary heritage.