Tracerkaasua

Tracerkaasua is a traditional Finnish cheese that has been produced for centuries, with its origins dating back to the 18th century. The name "tracerkaasua" translates to "trace cheese" in English, reflecting its unique production method. Unlike many cheeses, tracerkaasua is not made from cow's milk, but rather from the milk of reindeer, which is a staple in the Finnish diet, particularly in the northern regions.

The production process of tracerkaasua is a labor-intensive and time-consuming one. The milk is first heated to a high temperature, then poured into molds and left to cool. The cheese is then cut into small pieces and placed in a large wooden barrel, where it is continuously stirred for several days. This stirring process, known as "tracing," is what gives the cheese its distinctive name. The stirring helps to develop the cheese's flavor and texture, as well as to remove any remaining whey.

Tracerkaasua has a strong, pungent flavor that is often described as similar to that of blue cheese. It is typically served as a snack or appetizer, often accompanied by bread or crackers. The cheese is also used in various traditional Finnish dishes, such as reindeer stew and reindeer sausage. Despite its strong flavor, tracerkaasua is considered a delicacy in Finland and is highly prized by cheese enthusiasts.

The production of tracerkaasua is a dying art, with only a handful of producers still making the cheese today. Efforts are being made to preserve this traditional cheese-making technique, as it is an important part of Finland's culinary heritage.