Today I’d like to tell you a bit about two very typical Finnish products – leipäjuusto and cloudberries that can be married into a really fast and delicious dessert. Leipäjuusto is a kind of fresh cheese made of cow’s milk, or traditionally from cow’s beestings. Direct translation of the name means bread cheese and I guess the name comes from it’s looks – dark brown spots that appear after the cheese is baked. Or maybe from the simple, yet unusual fact that it is put into stoves just like bread is. The texture is very firm, a bit rubbery, maybe somewhat reminiscent to halloumi in this sence, yet totally different. Because of it’s texture it is also sometimes called squeaky cheese as it makes really funny noises when you eat it warm. I love it’s texture and the sound it makes, it’s simply a part of the fun when eating this dessert, but I know many people, particularly foreigners might be a bit discouraged by it. The cheese is very mild in taste, milky with a hint of sweetness and it can be used in desserts but also appears often in salads.
Cloudberries are another very typical Finnish ingredient. I know, I know, I should put here a picture of a real fruit not just jam, but you see… I somehow never really went to pick them up 😉 It’s a tricky business (or so I keep telling myself 😉 ). The fruit might look a tiny bit like a yellow raspberry, but unfortunately it doesn’t grow like one. The raspberries grow on a tall bush, and they are lots, making it easy to pick them up. Cloudberries, are more like wild strawberry bushes and sadly one plant forms only one berry! What a job to fill in a basket with them! Even worse, they grow sparse, only in separated places (known to the avid cloudberry foragers, not lame couch potatoes like me 😉 ) and preferentially in wetlands among hordes of mosquitos. Phew… does it sound like a good excuse? 😉 Anyway, they are really delicious and both the leipäjuusto and cloudberries are a must try when you’re visiting Finland.
Cut the cheese into small pieces, sprinkle muscovado sugar on top of them. Pour double cream, not too much, it shouldn’t cover cheese. Put to oven under grill and heat up till the sugar is caramelised. Serve with cloudberry jam.