I grew up eating Finnish Squeaky Cheese from time to time, at weddings or some other special event. It was always served cubed on a toothpick, recognizable by its brown caramelized outer crust. As a child, I could take it or leave it, but I’ve grown to love it. Also, like most foods, this fresh cheese is absolutely next level when you make it yourself. So even if you’re skeptical, give it a shot! This mild, tasty cheese is almost certain to please. You do need raw (unpasteurized) milk for this cheese. Reach out if you don’t know how to legally source this- chances are good that you can.

Leipäjuusto means “bread cheese”, and “kaffeost”, the Swedish name for this cheese, means “coffee cheese”. The “squeaky cheese” nickname comes from the characteristic squeaking noise the cheese makes when you chew it!

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Tools & Equipment for Finnish Squeaky Cheese

Large stock pot
Thermometer (one that can sit in the milk constantly, like this)
Cheese mold
Cheesecloth
Slotted spoon
Something heavy, like a stack of plates
Large liquid measuring cup

Ingredients for Finnish Squeaky Cheese

Unpasteurized (raw) milk- I use raw whole milk
Heavy cream- I used regular store-bought pasteurized cream for this with good results, though I probably would have used raw cream if I’d had it on hand.
Liquid Rennet: see below for more info on this. I used this one

The Process: How to Make Finnish Squeaky Cheese

Line your cheese mold with cheesecloth and set aside. You can drape the cheesecloth so that enough is hanging over to cover the curds when they’re added to the mold.

Add the milk and cream to a large pot and place your thermometer in, so that it’s measuring the temperature of the milk mixture and not the bottom surface of the pot! Heat the milk over medium heat until it reaches about 95 degrees Farenheit, then remove from the heat. Watch the temperature- you will want it to stabilize around 98.6 degrees Farenheit to add the rennet, so if it’s dropping quickly, place it back on the heat briefly. If it rises, let it come back to 98.6 degrees before adding your rennet.

When the milk and cream mixture has stabilized at 98.6 degrees add your rennet and stir very well. Cover your pot and leave it to set. This may take as quickly as 30 minutes, but I’ve found it to take closer to 1 hour. Don’t stir or disturb your milk during this time. When it has set, you will be able to see a change of texture in the mixture- small curds will be starting to separate from the whey, and some spots will appear watery.

Once you can see that the curds are beginning to form, return the pot to medium heat, with the thermometer once again in place. Use a slotted spoon to gently stir the curds toward the center. The curds and whey will continue to separate and the curds will start to form a lumpy mass in the center of the pot. Bring the mixture to 150 degrees and let it cook there for a couple of minutes while continuing to bring the curds to the center of the pot.

Use a slotted spoon to lift the curds into your cheese mold. Fold the cheesecloth over them, or add another layer of cheesecloth. Cover with the top of the mold, then put something heavy on top of the mold (I use a big stack of plates). Let the mold sit under the plates for a bit to squeeze out any remaining whey.

Preheat your broiler for a few minutes, then transfer your cheese to a pan or other oven safe dish. Place the cheese under the broiler until darkly golden brown- this has taken mine several minutes.

Allow to cool briefly, then enjoy! I particularly love this cheese still warm from the oven, but it’s great cold too.

birds eye close up of fresh finnish squeaky cheese

Frequently Asked Questions

What is rennet?

Rennet contains the enzyme rennin, which curdles milk and causes the separation of curds & whey. This enzyme is found in the stomach linings of young animals like goats, calves and lambs. Some plants, like nettles, also contain this enzyme, which is why you can also buy vegetarian rennet. You can find rennet in liquid or tablet form, animal or vegetarian. I bought this animal rennet on Amazon. I recommend using liquid rennet for this cheese.

The mechanism of adding rennet to your cheese, as well as the amount to add, will vary by your variety of rennet, so follow the instructions on the package. For the variety I purchased, I dissolved a small amount of liquid rennet in cold water, then added all of that to the cheese at the appropriate time.

How Should I Serve & Store Finnish Squeaky Cheese?

One traditional way to serve this cheese is in slices, with cloudberry jam. I haven’t found cloudberry jam in my area just yet, so let me know if you’re in the Upper Midwest and you locate some!

According to Magnus Nilsson of The Nordic Cookbook, this cheese is also sometimes placed in a cup of morning coffee (yeah, really) and then eaten when the coffee is gone. Given how good this cheese tastes fresh, hot and melty, I can see why this would be good.

I really enjoy this cheese plain, especially when it’s fresh! Store sealed & in the fridge.

Yield: 1 cheese, about 10 oz