kyön

kyön is a Finnish word that primarily refers to a type of soft, often sweet, cheese. It is traditionally made from soured milk, similar to cottage cheese or quark, but with a finer texture. The process involves allowing milk to curdle, often with the addition of a starter culture or a small amount of acid, and then draining the whey. The resulting curds form the kyön, which can be eaten fresh or used in various culinary preparations.

The flavor of kyön can range from mildly tangy to slightly sour, depending on the fermentation process. It is a versatile ingredient and is commonly consumed as a breakfast food, often spread on bread or served with fruit. In Finnish cuisine, kyön is also incorporated into both sweet and savory dishes. It can be used in baking, such as in pies or pastries, and can also be a component of certain dips or spreads. Due to its soft texture and relatively mild taste, it can absorb other flavors well.

While "kyön" specifically denotes this type of fresh, soured milk cheese, the term can sometimes be used more broadly in informal contexts to refer to other soft cheeses or dairy products. However, its most accurate and common meaning remains the traditional Finnish soft cheese.