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Abbaye de Belloc

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Traditional, creamery, semi-hard cheese made from cow's milk and it's 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 color. 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 flavor that owes much to the excellent grazing. The texture is firm and open and the flavor 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 per cent. Similar cheese are Korsholm, Danish Cream Havarti. Like Cream Havarti, it is both a table cheese and a breakfast cheese to be served with fruit and bread.

  • Made from cow's milk
  • Country of origin: Finland
  • Region: Turku
  • Type: semi-hard, artisan
  • Fat content: 32%
  • Texture: creamy and firm
  • Rind: rindless
  • Color: pale yellow

Other cheeses from Finland:

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