Käsutasemel

Käsutasemel is a traditional Finnish cheese made from cow's milk. The name "käsutasemel" translates to "cheese from the cheese vat," reflecting the method of production. The cheese is made by adding a starter culture to the milk, allowing it to ferment and curdle. The curds are then cut into small pieces and placed into a cheese vat, where they are stirred and heated to form a smooth, creamy texture.

The fermentation process for käsutasemel typically takes 24 to 48 hours, during which the cheese develops its characteristic flavor. The cheese is then drained and pressed to remove excess moisture. Käsutasemel is known for its mild, slightly tangy taste and its ability to absorb flavors from other ingredients, making it a versatile ingredient in Finnish cuisine.

The cheese is often used in the preparation of traditional Finnish dishes such as reindeer stew, meatballs, and rye bread. It is also enjoyed on its own as a snack or appetizer. Käsutasemel is typically produced in small batches by local dairy farmers and is not widely available outside of Finland. Its production requires specific conditions and a deep understanding of traditional cheese-making techniques, which has contributed to its status as a cultural heritage product.

Käsutasemel is recognized by the European Union as a Traditional Speciality Guaranteed (TSG) product, which means that its production methods and quality standards are protected and regulated. This recognition ensures that the cheese maintains its unique flavor and characteristics, preserving a piece of Finnish culinary heritage for future generations.