Turunmaa
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Traditional, creamy, semi-hard cheese made from cow's milk and its name is according to the town of Turku on the southern coast of Finland. It is a rindless cheese, of drum-shape with pale yellow colour. It is a breakfast cheese that was probably introduced in the 16th century. The cheese is smooth and creamy, with a richness and depth of flavour that owes much to the excellent grazing. The texture is firm and open and the flavour is aromatic, with a slightly sharp tang on the finish. Turunmaa is matured for two months or more and has a fat content of 50 percent. A similar cheese is Korsholm, Danish Cream Havarti. Like Cream Havarti, it is both a table cheese and a breakfast cheese to be served with fruit and bread.
Traditional, creamy, semi-hard cheese made from cow's milk and its name is according to the town of Turku on the southern coast of Finland. It is a rindless cheese, of drum-shape with pale yellow colour. It is a breakfast cheese that was probably introduced in the 16th century. The cheese is smooth and creamy, with a richness and depth of flavour that owes much to the excellent grazing. The texture is firm and open and the flavour is aromatic, with a slightly sharp tang on the finish. Turunmaa is matured for two months or more and has a fat content of 50 percent. A similar cheese is Korsholm, Danish Cream Havarti. Like Cream Havarti, it is both a table cheese and a breakfast cheese to be served with fruit and bread.
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