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Cheese from Finland
Leipäjuusto is a boundary entry with little or no fermentation. Warm pasteurised milk is set with rennet and salt, the curd is drained and pressed into a flat sheet 0.5–3 cm thick, and the sheet is baked or grilled until spotted brown on both sides. It is eaten fresh, squeaky and mild, often with cloudberry jam. Made in 5 steps over 2.7 h. The longest step, press into a flat sheet, takes 1.5 h (Lindstrom R 2025).
| Main step | 1.5 hReported[lindstrom2025] | Press into a flat sheet |
|---|---|---|
| Temperature | 37 °CReported[lindstrom2025] | Warm the milk and add salt and rennet |
| Acidity | pH 6.6Measured[lindstrom2025] | Cool and pack |
| Pasteurised milk · Finnish cow, goat or reindeer milk[pgi-pohjalainen][pgi-kainuu] | |
| Rennet[pgi-pohjalainen][pgi-kainuu] | |
| 0.33 % of the curd weight in one US make | Salt[pgi-pohjalainen][lindstrom2025] |
| 0.04 % of a 32 % solution in one US make | Calcium chloride[lindstrom2025] |
| Starter | none required; rennet sets the milk and the cheese stays at about pH 6.6 |
Total time across the recorded steps: 2.7 h
What changes: Salt and rennet go into warm pasteurised milk and it sets
Output: curd.
Microbes at work in this step
none needed; rennet sets the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Leipäjuusto is a fresh rennet curd that is baked, not ripened, so it is a boundary entry. Its high pH (about 6.6) and added calcium keep it from melting, like halloumi. Paneer is set by acid, not rennet.
Every number is labelled with how it is known. How this atlas is made
The Ostrobothnian PGI text quotes a 1928 Emäntälehti saying Christmas there did not feel like Christmas without leipäjuusto, and describes it as a festive food for feasts and work parties.
