juustude

Juustude is the genitive plural form of the Estonian noun juust, meaning “of cheeses” or simply “cheeses.” In Estonian, juust refers to the dairy product produced by coagulating milk and pressing the curd. The form juustude appears in sentences describing multiple cheeses or the characteristics of different cheeses, for example in phrases like “juustude maitsed” (the flavors of cheeses).

Cheese production begins with the coagulation of milk, typically using rennet or acid. The resulting curds are cut, heated, and drained, then pressed to form a solid mass. Depending on the milk, cultures, processing, and aging, cheese develops varying textures and flavors, from fresh and soft to aged and hard. Microbial cultures and molds contribute distinctive aromas, rind textures, and, in some varieties, blue veining.

Cheeses are commonly categorized by texture and aging. Fresh cheeses are soft and moist, while soft-rind cheeses have edible rinds. Semi-hard and hard cheeses are firmer and may be aged for months or years. Blue cheeses feature mold veins, and processed cheeses are blends with emulsifying agents. Cheeses can be made from cow, goat, sheep, or other milks, with flavor and fat content influenced by the milk source and production methods.

Nutritionally, cheese provides protein, fat, calcium, and vitamins, but many varieties are high in salt. It should be stored refrigerated and consumed within recommended shelf lives. Lactose content varies; some aged cheeses are relatively low in lactose, making them more tolerable for some individuals. In culinary contexts, juustude encompasses a wide range of regional and international cheese traditions.