Kohupiim cheese is recognized with different names in Europe. It is a fresh, soft, white and unaged cheese. Lactic acid bacteria are added in pasteurised cow milk while producing this cheese. Then a small amount of rennet is added to make the cheese more firm. This cheese is usually sold in plastic tubs with most or all of the whey. Water content in the cheese are 60% to 80%. And fat content ranges from 10% to 40%. This sour creamy textured cheese is sold with flavoured with herbs, spices, or fruit. It is added in sandwiches, salads, and cheesecakes.