About Cheese in Finland

Cheese Production in Finland
In the last years, cheese production in Finland has been slightly decreasing while consumption has been on the increase. In 2004, Finnish dairies produced around 98 000 tonnes of cheese of which over one-third (36%) was exported, mainly to Russia, USA, Belgium and Lebanon.

Source:
Finnish Ministry of Agriculture and Forestry

In 2005, Finns consumed 18,6 kg of cheese per person. This figure has tripled in 30 years, for back in 1975, cheese consumption per person averaged only slightly above 6 kg. Nowadays, low-fat cheeses have become increasinglly popular among Finns.
Source:
Alatossava Tapani "Cheeses in Finland,Dept. of Food Technology Univ. of Helsinki NordOst Workshop, November7-8th, 2005,Copenhagen.


Due largely to the unspoilt pure Nordic pastures and strict hygiene, Finnish milk has been shown to be one of the cleanest and healthiest in the EU. Little wonder then that Finnish cheeses have gained appreciation in many corners of the world.

Emmental

Emmental is Finland's best-known Swiss cheese, with the distinctive rich and nutty flavour. This cheese has won several awards at the Cheese World Championships in Wisconsin, USA.

Turunmaa

Also known as Finnish Style Havarti. The taste is similar to Havarti, but the fat content is lower because it is made from partially skimmed cow’s milk. This semi-soft cheese also lacks the apertures, or tiny eyes of Havarti. Turunmaa’s flavor is mild with a slight tang.

Juustoleipä

Juustoleipä, originally from northern Finland, is a distinctive fresh cheese as it baked in the process! It has a pleasant and unique texture which 'grinds' under the teeth. It is often served hot as a dessert, with berry jams (clouberry and lingonberry are particularly suitable, but honey will do fine as well).
Picture courtesy of Raija Niemi