Country: Finnland
Type: Cow, partially skimmed milk.
Lappi, the Finnish cheese that's hard to pin down. Sort of like swiss, sort of like cheddar, sort of like emmental. I find it very mild, like a toned down swiss but there is a bit more creaminess to it. There is almost a buttery aftertaste similar to a havarti or german butter cheese. To be honest I'm not really sure whether this is best for making sauces or melting or just eating. Since it's such a neutral flavoured cheese I'd recommend eating it with some fruit compote or a nice tart jam.
To be honest it is so mild that I doubt I'd rush out and buy it again, but that could have been because I was pairing it with strong agressive flavours in the rest of my lunch. The cheese was really overpowered by the chorizo in heavy cream sauce that I was eating, so my palette may not have been doing justice to any subtle flavours in the cheese.
On the up side it has minimal stink factor, so is office friendly (unlike some of the other cheeses I bust out at lunch time).
No comments:
Post a Comment