Suusa Cheese from Kenya – A Taste of Tradition

Suusa is a traditional Kenyan cheese gaining recognition for its unique character. This semi-hard cheese is crafted primarily from cow’s milk across small-scale farms. Its mild, slightly tangy flavor and versatile nature make it a beloved component in both local and modern East African cuisine.

Distinctive Features

Suusa cheese typically forms into medium-sized wheels weighing between 1 to 2 kilograms. It possesses a pale ivory to light yellow interior, depending on the cow’s diet. The texture is semi-hard and slightly springy, offering a smooth but firm consistency. Its moisture content is moderate, allowing it to slice cleanly without excessive crumbling. The rind is natural and thin, often bearing the imprint of the traditional woven baskets used during draining.

The aroma of Suusa is mild and milky with subtle lactic notes. Its flavor profile is gentle and approachable, characterized by a clean, fresh taste and a faint tanginess. This makes it an excellent introductory cheese for many palates. The finish is relatively short and clean, without any overwhelming sharpness. Its versatility stems from this balanced and unaggressive character.

Suusa Varieties

Several local adaptations of Suusa cheese exist across Kenya. The most common variety uses fresh, unpasteurized milk from local Zebu or cross-breed cattle. This version has a richer, more robust flavor influenced by the terroir. Some producers also create a smoked Suusa, where the cheese is lightly smoked over indigenous wood chips. This process imparts a golden-brown rind and a distinct, savory smokiness to the cheese’s profile.

Another variety incorporates herbs and spices directly into the curd. Local ingredients like pilipili (chili), garden herbs, or even black pepper are popular additions. These flavored Suusa cheeses are often shaped into smaller logs or blocks for easier distribution. A fresher, younger Suusa is also available, which is consumed within weeks and has a higher moisture content and milder taste.

History and Traditions of Suusa

The history of Suusa is deeply connected to Kenya’s smallholder farming communities. Its production began as a practical method for dairy farmers to preserve surplus milk. The techniques were often passed down through families, blending indigenous knowledge with basic cheese-making principles. This cheese represents a important part of local food sovereignty and rural economy.

The central highlands, particularly areas around Nyeri and Nakuru, are famous for dairy production and are key regions for Suusa. This region is also known for its high-quality tea, coffee, and fresh produce. Suusa is not just a food item but a symbol of culinary innovation. It is commonly featured during family gatherings and special occasions, often served alongside fresh bread or traditional Ugali.

Suusa Production Process

The production of Suusa starts with fresh, warm cow’s milk. The milk is gently heated and then inoculated with a natural starter culture or sometimes with leftover whey from a previous batch. This acidification process is crucial for developing the cheese’s characteristic tang. Rennet is added to coagulate the milk into a solid curd mass. The curd is then cut into small pieces to release the whey.

The curds are stirred and cooked at a low temperature to achieve the desired firmness. They are then gathered and placed into moulds, traditionally lined with cheesecloth. Pressure is applied to expel additional whey and consolidate the cheese’s form. The young cheeses are salted, either by brining or dry salting, which aids in preservation and flavor development. Finally, the cheeses are aged for a period ranging from three weeks to three months in a cool, humid environment.

Suusa and Beverage Pairings

Suusa pairs wonderfully with a range of local and international beverages. A classic Kenyan pairing is with Tusker lager, a crisp lager that complements the cheese’s mildness. The beer’s carbonation and mild bitterness cleanse the palate effectively. Local chai (tea) with milk and sugar is another excellent, non-alcoholic companion that highlights the cheese’s creamy notes.

For wine enthusiasts, a light-bodied white wine like a South African Chenin Blanc works beautifully. Its acidity and stone fruit notes mirror the cheese’s subtle tang. A young, fruity red wine such as a Pinot Noir from a cool climate can also be a good match without overpowering the Suusa. Freshly squeezed passion fruit juice or a glass of chilled coconut water offers a refreshing tropical pairing option.

Suitable Fruit and Vegetables with Suusa

Fresh, crisp fruits provide a delightful contrast to Suusa’s creamy texture. Slices of apple and pear are classic choices that add a sweet juiciness. Ripe mango or papaya introduces a tropical sweetness that complements the cheese’s mild flavor. Grapes and figs also work exceptionally well, offering small bursts of flavor.

For vegetables, crunchy options are ideal for texture. Sliced cucumbers and bell peppers offer a fresh, hydrating crunch. Roasted butternut squash or sweet potato can be served warm alongside the cheese for a comforting combination. A simple tomato and basil salad dressed with olive oil provides acidity and herbal notes that enhance the Suusa experience.

Suitable Meat and Fish Dishes for Suusa

Suusa melts beautifully, making it an excellent topping for grilled meats. It can be grated over Nyama Choma (Kenyan grilled meat) just before serving. The cheese adds a creamy, salty layer that enhances the smoky char of the meat. It also works well in sandwiches with cold roast beef or turkey, adding moisture and flavor.

For fish dishes, Suusa is a great addition to a creamy seafood pasta bake. Flaked, cooked fish like tilapia or tuna can be mixed with a Suusa béchamel sauce. This mixture can be stuffed into peppers or rolled in pastry for a satisfying meal. The cheese’s mildness does not overpower the delicate flavor of the fish.

Presentation of Suusa

Remove Suusa from the refrigerator at least 30 to 45 minutes before serving. This allows it to come to room temperature, which is between 18°C and 21°C. At this temperature, the cheese’s full aroma and flavor profile are released. Serving it too cold will mute its subtle characteristics and harden its texture unnecessarily.

Present Suusa on a simple wooden board or a slate plate to create a natural backdrop. Arrange whole wedges or slices fanned out for easy access. Include a separate cheese knife for guests to serve themselves. For individual plates, pre-slice the cheese and accompany it with the chosen fruits, nuts, and crackers. This thoughtful arrangement makes for an inviting and accessible cheese course.

Suusa Recipe Ideas

Suusa and Sukuma Wiki Stuffed Chapati

This recipe transforms a Kenyan street food staple into a hearty and cheesy meal. Chapati is a fluffy, unleavened flatbread popular across East Africa. Stuffing it with Sukuma Wiki (collard greens) and grated Suusa creates a delicious and filling parcel. It is perfect for a quick lunch or a casual dinner.

The combination of the savory greens and the melting cheese is incredibly satisfying. This dish showcases the versatility of Suusa in hot applications. It is a fantastic way to introduce the cheese to those unfamiliar with it.

• 4 ready-made or homemade chapatis
• 200g Sukuma Wiki (collard greens), finely chopped and sautéed
• 150g Suusa cheese, grated
• 1 small onion, finely diced
• 1 tomato, diced
• 1 tbsp vegetable oil
• Salt and pepper to taste

1. Sauté the onion in oil until translucent. Add the tomato and cook until soft.
2. Add the chopped Sukuma Wiki and cook until wilted and tender. Season with salt and pepper. Let cool slightly.
3. Lay a chapati flat. Place a quarter of the greens mixture in the center. Sprinkle a quarter of the grated Suusa over the greens.
4. Fold the sides of the chapati inward and then roll it up tightly to enclose the filling.
5. Heat a dry skillet over medium heat. Place the stuffed chapati seam-side down and cook for 2-3 minutes on each side until golden brown and the cheese is melted. Repeat for remaining chapatis. Serve immediately.

Suusa and Corn Bake

This comforting bake is a celebration of Kenyan produce, combining sweet corn with creamy Suusa. Corn (maize) is a fundamental staple in the Kenyan diet. This dish is ideal for a family supper or as a side dish at a barbecue. It is easy to prepare and always a crowd-pleaser.

The Suusa cheese melts into a creamy sauce that binds the corn together. The top becomes golden and slightly crisp during baking. This recipe highlights the cheese’s excellent melting properties and mild flavor.

• 4 cups sweet corn kernels (fresh or frozen)
• 200g Suusa cheese, grated
• 1 cup milk
• 2 large eggs, beaten
• 1 small red bell pepper, finely diced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Salt and black pepper to taste
• Paprika for sprinkling (optional)

1. Preheat your oven to 180°C. Grease a medium baking dish.
2. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
3. Gradually whisk in the milk until smooth. Cook, stirring constantly, until the sauce thickens.
4. Remove from heat. Stir in most of the grated Suusa (reserve some for topping) until melted. Season with salt and pepper.
5. Stir in the beaten eggs, corn kernels, and diced bell pepper. Mix well.
6. Pour the mixture into the prepared baking dish. Top with the reserved cheese and a sprinkle of paprika.
7. Bake for 25-30 minutes, or until the top is golden brown and the center is set. Let stand for 5 minutes before serving.

Similar Cheeses and Alternatives

If you enjoy Suusa, you might appreciate other mild, semi-hard cheeses. Gouda, particularly a young Gouda, shares a similar texture and gentle, buttery flavor. It is widely available internationally and melts in a comparable way. Another good alternative is Havarti, a Danish cheese known for its creamy consistency and slight tang. It works well in all the same applications as Suusa, from sandwiches to baking.

For a cheese with a bit more character but a similar profile, consider Monterey Jack from the United States. It has a mild flavor and excellent melting qualities. Within East Africa, seeking out other local farmstead cheeses would be the best alternative. These cheeses often share a fresh, milky quality reflective of their terroir and production methods.

Suusa cheese: Questions and answers