A unique Finnish squeaky oven cheese with charred spots on its surface, served warm with cloudberry jam for a remarkable sweet-savory combination that defines Lapland hospitality.
Allergen Warning
Contains: dairy
Equipment needed
stovetop, oven, broiler, round dish
Heat the milk to 37C in a large pot, then stir in salt and rennet.
Let sit undisturbed for 30-40 minutes until a firm curd has formed.
Break the curd gently with your hands and press it into a round oven-proof dish or pie plate, draining off the whey.
Place under a hot broiler for 8-10 minutes until the surface develops characteristic brown spots.
Flip the cheese and broil the other side for another 5-8 minutes.
Remove and let rest for 5 minutes. The cheese will squeak when you bite into it.
Cut into wedges or strips and serve warm.
Accompany with cloudberry jam, which is the traditional Lappish pairing.
Storage Instructions
Refrigerate up to 1 week. Can be dried and stored for months — dried leipajuusto was historically dipped in coffee to soften. Freeze for 3 months. Reheat under broiler to restore squeak.
Cultural Context
Also called juustoleipa, this squeaky cheese from Lapland and Ostrobothnia was traditionally made from the rich first milk (colostrum) a cow produces after calving. The characteristic brown spots from broiling and the squeak when bitten are its signatures.