Raejuusto Finnish Cheese – A Traditional Baked Delicacy

Raejuusto is a traditional Finnish squeaky cheese, instantly recognizable for its mild, milky flavour and unique rubbery texture. This fresh, unripened cheese is often baked or grilled before serving, creating a deliciously warm and slightly browned exterior. A staple of Finnish cuisine, Raejuusto offers a simple yet delightful taste of Nordic dairy craftsmanship.

Distinctive Features

Raejuusto typically forms into small, flat rectangular blocks or circular discs. Its colour ranges from a pale, creamy white to a light yellow, depending on the fat content of the milk used. The texture is firm, smooth, and notably elastic, producing a characteristic squeak against the teeth when bitten into.

This cheese has a high moisture content, classifying it firmly as a fresh cheese. It possesses a very mild, clean, and slightly salty flavour profile with a distinct milky sweetness. The surface is dry and matte, lacking any rind, as it is not aged.

Raejuusto Varieties

The most common variety of Raejuusto uses pasteurised cow’s milk. Its fat content in dry matter typically falls between 15% and 25%, making it a semi-fat to full-fat cheese. This version is widely available in supermarkets across Finland and is the standard export product.

Some artisanal producers create Raejuusto from richer, unpasteurised cow’s milk for a more robust flavour. Other less common varieties might incorporate goat’s or reindeer’s milk, reflecting local traditions in northern Finland. These versions are often handmade and sold in local markets or at farms.

History and Traditions of Raejuusto

Raejuusto has deep roots in Finnish agrarian history, originally made on farms to preserve surplus milk. The name itself translates to “crumb cheese,” referring to its unique texture. It was a practical food source that provided essential fats and proteins during long winters.

Its production is tied to the Finnish concept of “everyman’s right,” which allows foraging for natural ingredients. The cheese is a traditional element of Finnish summer cuisine, often enjoyed after being grilled over an open fire at a mökki, or summer cottage. This practice connects modern Finns to their pastoral heritage and the simple pleasures of countryside living.

Raejuusto Production Process

The process begins with fresh, high-quality milk that is warmed and then curdled using rennet. The resulting curds are cut into small pieces and heated gently to expel whey. This step is crucial for achieving the cheese’s characteristic firm yet elastic texture.

The curds are then gathered and pressed into moulds to form the distinctive blocks or discs. Unlike aged cheeses, Raejuusto does not undergo a maturation or curing period. It is salted, packaged, and sent to market shortly after production to be sold as a fresh product.

Raejuusto Wine or Beverage Pairings

A crisp, Finnish apple cider (Siideri) makes a fantastic local pairing with Raejuusto. The slight sweetness and acidity of the cider cut through the cheese’s milky richness. A light, citrusy Finnish beer, like a saison or pale ale, also complements its mild flavour beautifully.

For wine pairings, choose a young, unoaked white wine with good acidity. A German Riesling Kabinett or a New Zealand Sauvignon Blanc works wonderfully. Their vibrant fruit notes and crisp finish provide a refreshing contrast to the cheese’s creamy texture without overpowering it.

Suitable Fruit and Vegetables with Raejuusto

Fresh berries are a classic Finnish accompaniment for Raejuusto. Cloudberries (Lakka), lingonberries, and bilberries offer a tart contrast that enhances the cheese’s mildness. Their vibrant colours also make for a visually appealing plate.

Grilled or roasted vegetables pair excellently with warm Raejuusto. Try slices of grilled courgette, aubergine, or bell pepper. The smoky, caramelised flavours from the grill create a wonderful harmony with the browned, melted cheese.

Suitable Meat and Fish dishes for Raejuusto

Raejuusto is a fantastic addition to a Finnish grill plate. Serve it alongside grilled makkara (Finnish sausages) and meatballs. The cheese’s mildness balances the savoury, spiced flavours of the grilled meats perfectly.

It also works wonderfully with freshwater fish, a staple of Finnish lakes. Place a slice of melted Raejuusto on top of a pan-fried perch or whitefish fillet. The cheese adds a creamy texture that complements the delicate flavour of the fish.

Raejuusto Presentation

Remove Raejuusto from the refrigerator at least 30 minutes before serving if enjoying it cold. For serving warm, it is best prepared fresh. The ideal serving temperature is room temperature for cold presentation, or warm and slightly melted from the pan or grill.

Present it on a simple wooden board or a slate plate to emphasise its rustic character. Arrange whole blocks or thick slices alongside accompaniments like berries, honey, and crispbread. Use a sharp knife for cutting and a cheese plane for shaving. Provide small forks or cheese knives for guests to serve themselves.

Raejuusto Recipe Ideas

Grilled Raejuusto with Cloudberry Jam

This recipe highlights the most traditional way of enjoying Raejuusto in Finland. Grilling caramelises the surface of the cheese, creating a delightful contrast between the warm, soft inside and the slightly crisp exterior. The sweet-tart cloudberry jam is a classic Finnish condiment that pairs perfectly.

It is an incredibly simple dish that requires minimal ingredients but delivers maximum flavour. It works perfectly as a quick lunch, a unique appetiser, or a dessert. The combination is a true taste of a Finnish summer.

• 1 block of Raejuusto (approx. 200g)
• 2 tablespoons of cloudberry jam (or lingonberry jam)
• Fresh mint leaves for garnish (optional)

1. Preheat a grill pan or a regular non-stick pan over medium-high heat.
2. Cut the Raejuusto block into 1.5 cm thick slices.
3. Place the slices on the hot grill pan. Cook for 2-3 minutes on each side, until golden brown grill marks appear and the cheese is soft.
4. Transfer the grilled cheese to a plate. Spoon the cloudberry jam over the top, garnish with mint if desired, and serve immediately.

Finnish Raejuusto and Rye Bread Salad

This recipe transforms Raejuusto into a substantial and modern salad. It incorporates dark Finnish rye bread (ruisleipä), which provides a robust, malty base that stands up to the cheese. The fresh cucumber and dill add a necessary crispness and herbaceous note.

It is a fantastic way to use slightly stale rye bread. The salad is hearty enough to be a main course for a light lunch yet works equally well as a side dish for a barbecue. It celebrates classic Finnish ingredients in a new, refreshing format.

• 200g Raejuusto, diced into 1 cm cubes
• 200g dark Finnish rye bread, cubed
• 1 small cucumber, diced
• 1 small red onion, finely sliced
• A large handful of fresh dill, chopped
• 4 tbsp rapeseed oil
• 2 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper to taste

1. In a large bowl, toss the cubed rye bread with a tablespoon of rapeseed oil. Toast in a dry pan over medium heat until crisp, then set aside to cool.
2. In a small jar, combine the remaining rapeseed oil, apple cider vinegar, honey, salt, and pepper. Shake vigorously to emulsify the dressing.
3. In the large bowl, combine the cooled crispy rye bread, diced Raejuusto, cucumber, red onion, and most of the dill.
4. Pour the dressing over the salad and toss gently to combine. Garnish with the remaining fresh dill and serve immediately.

Similar Cheeses and Alternatives to Raejuusto

Halloumi from Cyprus is the most direct international alternative to Raejuusto. Both are brined cheeses with a high melting point, making them ideal for grilling or frying. Halloumi is typically saltier and has a more pronounced sheep’s milk flavour, while Raejuusto is milder and milkier.

Within Finland and other Nordic countries, Leipäjuusto is essentially the same cheese, with the names often used interchangeably. Mexican Queso Panela or Indian Paneer also share the characteristic of being fresh, unripened cheeses that hold their shape when heated. However, they lack the distinctive squeaky texture and are generally less elastic than traditional Finnish Raejuusto.

Raejuusto: Questions and answers