Leipäjuusto (Finnish Squeaky Cheese)

  • Prep Time - 20 minutes
  • Baking Time - 15 minutes
  • Cooling Time - 30 minutes
  • Servings: 6
  • Country: Finland
A round, baked Leipäjuusto cheese with characteristic brown spots, served on a wooden board with cloudberry jam.

Leipäjuusto is one of the most famous Finnish cheeses. Its production is relatively simple, but it is essential to use rennet to curdle the milk. It is traditionally baked in a shallow wooden dish directly in the oven or under the broiler, which gives it its typical brown 'scorched' pattern.

It is served warm, often poured over with warm cloudberry jam (Lakkahillo) as a dessert, or sliced into small pieces dropped directly into a cup of coffee (kaffeost).

Ingredients

I. For the Cheese

  • 2 l Full-fat Milk
  • 100 ml Whipping Cream
  • 1 tsp Rennet (liquid), diluted according to instructions
  • 0.5 tsp Salt

II. For Serving

  • 1 to taste Cloudberry Jam (Lakkahillo)

Instructions

Step 1: Preparing the Milk Mixture

In a pot, mix the milk and cream. Slowly heat the mixture to body temperature, 37 °C (99 °F). Use a thermometer, overheating will prevent curdling.

Off the heat, stir in the salt and diluted rennet. Stir only briefly to disperse the rennet.

Step 2: Forming the Curd

Let the mixture stand at room temperature for 30-45 minutes until a firm, gelatinous curd forms.

Cut the curd with a knife into a grid (about 3 cm squares). This releases the whey.

Step 3: Shaping and Separating Whey

Drain the whey (you can use it for baking). Transfer the curd to a cheesecloth-lined mold (or a suitable shallow baking dish with holes).

Allow to drain for another 15 minutes for a firmer cheese.

Step 4: Baking and Crust

Preheat the oven to 225 °C (437 °F) and turn on the broiler function (if available).

Bake the cheese for 10-15 minutes, or until dark, 'scorched' spots appear on the surface. Flip and repeat on the other side if desired.

If you don't have a broiler, you can also brown the cheese in a dry frying pan.

Step 5: Serving

Let the Leipäjuusto cool slightly to firm up. Cut it into wedges or cubes.

Traditionally, it is served warm, often topped with warm cloudberry jam, or dipped into a cup of hot coffee.