Leipäjuusto (Finnish baked cheese)

    3 hours 45 min

    Leipäjuusto is a traditional Finnish cheese, made from cow's milk, that is set and then cooked under the grill. It is sometimes referred to as squeaky cheese because of the sound it makes when you eat it. This cheese is often served as part of a Finnish breakfast with cloudberry or cranberry jam.

    17 people made this

    Makes: 400 g cheese

    • 8g cornflour
    • 6g salt
    • 24g sugar
    • 2L full fat milk
    • 1g of calcium chloride dissolved in 50ml of filtered water
    • 6-8 drops of rennet dissolved in 50ml filtered water

    Prep:1hr  ›  Cook:1hr  ›  Extra time:1hr45min resting  ›  Ready in:3hr45min 

    1. Mix cornflour, salt and sugar together in a small bowl.
    2. Pour milk into a large saucepan; add the dissolved calcium chloride to milk and mix well. Stir in the cornflour, salt and sugar mixture; mix well.
    3. Heat the milk until it reaches a temperature between 38 to 43 C, stirring constantly to prevent it from scorching.
    4. Add the rennet that has been dissolved in water; mix well. Remove from heat and let stand for about 30 minutes.
    5. Check the curd by placing your index finger at a 45 degree angle and pushing back to break the surface of the cheese. If the curd is too soft it will collapse, leaving a cloudy whey. It should have a compact structure with a clear coloured whey. If the curd does not have the right consistency, it let stand for another 5 minutes.
    6. Cut the curds into 1 1/2 or 2cm cubes. Leave for a further 30 minutes. At this time, the curd will settle in the bottom of the saucepan.
    7. Line a colander or sieve with muslin. Using a slotted spoon, spoon the curds into the muslin. Fold muslin over top and let the liquid drain from the cheese for 20 minutes.
    8. Transfer the cheese to a baking tray. Let stand for another 10-15 minutes. Drain off any whey.
    9. Preheat oven grill; set the rack just above the middle of the oven so you can easily see the cheese browning.
    10. Grill the cheese for about 30 to 35 minutes, or until the surface of the cheese starts to bubble and turn golden brown. Check the cheese regularly, removing any whey that gathers on top of the cheese with a spoon.
    11. Carefully turn the cheese over (using a plate to help you flip it), and grill for another 10 to 15 minutes, or until the cheese starts to bubble and turn golden brown on top.
    12. Remove the cheese from the oven and leave to cool.


    Do not use UHT milk. Fresh pasteurised milk is fine.


    You can find calcium chloride and rennet online and in some specialty food shops. These ingredients will help produce a firmer cheese.

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