Distinctive Features
Aura cheese presents a pale ivory to light yellow paste. Its texture is semi-soft and wonderfully creamy, almost spreadable at room temperature. The cheese is distinguished by its pronounced, natural blue-green marbling, which is evenly distributed throughout the paste. This veining creates a striking visual contrast against the lighter-colored body of the cheese. Aura has a smooth, slightly moist rind that is entirely edible. The wheel typically weighs between 2.5 to 3 kilograms. Its fat content in dry matter is a rich 60%, contributing to its luxurious mouthfeel.
The aroma of Aura is robust and earthy, with clear notes of penicillin mold. On the palate, it delivers a powerful, piquant flavor that is both salty and sharp. This intensity is beautifully balanced by a underlying sweetness and a distinctly buttery, creamy finish. The aftertaste is long-lasting and pleasantly spicy. Its consistency is firm yet yielding, making it perfect for both slicing and crumbling over dishes.
Cheese Varieties
The primary variety is the classic Aura blue cheese, aged for a minimum of three months. This is the standard version found globally and represents the traditional recipe. Valio, its main producer, ensures consistency across all batches. There are no officially recognized sub-varieties with different milk types or aging periods. The PDO status strictly defines its production, limiting significant variation.
However, Aura is sometimes available in different packaging formats for convenience. You can find it pre-crumbled for salads and cooking applications. It is also sold in smaller, consumer-friendly wedges alongside the classic whole wheel. The flavor profile and texture remain consistent across these different formats, true to the original Aura character.
History and Traditions
Aura cheese was first developed in the 1950s by the Finnish dairy company Valio. It was created to provide a domestic alternative to imported Roquefort and Gorgonzola cheeses. The cheese is named after the Aura River, which flows through the city of Turku in Southwest Finland. This region is the historical heartland of its production. Southwest Finland is renowned for its rich agricultural land and high-quality dairy farming.
The region is also famous for other traditional Finnish foods like rye bread, salmon soup, and cloudberry liqueur. Aura cheese quickly became a staple on the Finnish cheese board and a symbol of national pride in dairy craftsmanship. It received its PDO status in 2013, cementing its importance to Finnish gastronomic heritage. Today, it is a compulsory element on many Finnish holiday tables, especially during Christmas and Midsummer celebrations.
Production Process
Aura production begins with pasteurized cow’s milk sourced from local Finnish farms. The milk is warmed and combined with starter cultures and rennet to initiate coagulation. Once the curd sets, it is carefully cut into small pieces to release the whey. The curds are then gently stirred and hooped into large, cylindrical molds. These molds are turned regularly to ensure proper drainage and formation of the wheel.
After draining, the young cheeses are dry-salted by hand. The critical blue mold, Penicillium roqueforti, is introduced either into the milk vat or by needling the formed wheels. The wheels are then pierced with fine needles to create air channels. This allows oxygen to penetrate the cheese, which is essential for the mold to grow and create the characteristic veining. The cheese is aged for a minimum of three months in humidity-controlled cellars. During this time, the wheels are regularly turned and monitored to ensure perfect development of flavor and texture.
Wine or Beverage Pairings
Aura’s bold, salty flavor pairs excellently with sweet dessert wines. A classic regional pairing is with Finnish berry liqueurs, particularly cloudberry or lingonberry. The sweetness of the liqueur beautifully counteracts the saltiness of the cheese. Internationally, a Sauternes or a Late Harvest Riesling provides a similar sweet contrast. The wine’s acidity cuts through the cheese’s richness.
For red wine lovers, a robust, fruity wine like a Zinfandel or an Australian Shiraz can stand up to Aura’s intensity. The berry notes in the wine complement the earthy tones of the mold. Port, especially a Tawny Port, is another magnificent match. Its nutty, caramel notes create a harmonious bridge to the cheese’s creamy texture. For beer, choose a stout or a strong Belgian ale. The maltiness complements the cheese’s depth without overpowering it.
Suitable Fruit and Vegetables
Fresh pears and apples are classic partners for Aura cheese. Their crisp texture and slight sweetness provide a refreshing contrast to the creamy, salty cheese. Figs, either fresh or in jam form, offer a honeyed sweetness that enhances the blue mold’s complexity. Dried fruits like apricots or dates also work wonderfully. Their concentrated sugar content balances the cheese’s pungency.
For vegetables, consider roasted root vegetables like beetroot or caramelized red onions. Their earthy, sweet flavors mirror the earthy notes in the cheese. A simple salad of bitter greens, such as radicchio or endive, provides a pleasant bitter counterpoint. Walnuts and hazelnuts are excellent additions. Their crunch and nutty flavor add another layer of texture and taste to the pairing.
Suitable Meat and Fish dishes
Aura cheese is a fantastic addition to rich meat dishes. Crumble it over a juicy, grilled steak just before serving for a burst of flavor. It melts beautifully into sauces for beef tenderloin or venison, adding depth and a tangy kick. The cheese also pairs well with cured meats like prosciutto or salami on a charcuterie board. The saltiness of the meat and the cheese complement each other perfectly.
For poultry, try stuffing a chicken breast with Aura and spinach before baking. The cheese creates a creamy, flavorful center. It is also a key ingredient in a modern classic: blue cheese burgers. For fish, its strong flavor is best suited to oily, robust varieties. Pan-seared salmon with a Aura cream sauce is a decadent and popular Finnish dish. The richness of the fish can handle the intensity of the cheese.
Presentation
Always remove Aura cheese from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of 18 to 20 degrees Celsius. At this temperature, its full aroma and creamy texture are revealed. Present it on a plain, wooden or slate cheese board to let its marbled appearance stand out. Arrange it as a whole wedge or pre-slice it for guests.
Use a strong cheese knife or a wire cutter for serving. This ensures clean cuts through the creamy paste and prevents the blue veins from smearing. Provide a separate knife for the cheese to avoid flavor transfer from other items on the board. Accompany the cheese with its pairings, like nuts, fruits, and crackers, arranged neatly around it. The goal is to create an inviting and visually appealing presentation that highlights the cheese’s unique character.
Recipe Ideas
Aura and Pear Salad with Walnut Dressing
This salad combines the bold flavor of Aura with the sweet freshness of pear. It makes for a perfect starter or a light lunch. The crunchy walnuts and bitter greens create a wonderful textural and flavor contrast. The creamy dressing ties all the elements together harmoniously. It is a simple yet elegant dish that showcases the cheese beautifully.
Use ripe but firm pears for the best result. Bartlett or Conference pears work very well. The dressing can be prepared ahead of time. Assemble the salad just before serving to keep the greens crisp. This recipe serves four people as a starter.
- 100g mixed bitter greens (e.g., radicchio, endive)
- 2 ripe pears, cored and thinly sliced
- 150g Aura cheese, crumbled
- 50g walnuts, roughly chopped
- 3 tbsp walnut oil
- 1 tbsp white wine vinegar
- 1 tsp honey
- Salt and black pepper to taste
- First, make the dressing. Whisk together the walnut oil, white wine vinegar, and honey in a small bowl. Season with a pinch of salt and pepper.
- Arrange the mixed bitter greens on four individual plates.
- Artfully place the thin pear slices on top of the greens.
- Scatter the crumbled Aura cheese and chopped walnuts over the pears.
- Drizzle the walnut dressing evenly over each salad.
- Serve immediately with fresh bread on the side.
Creamy Aura Sauce for Steak
This rich sauce transforms a simple steak into a gourmet experience. The pungent Aura cheese melts into the cream, creating a velvety, flavorful topping. It is a classic combination in Finnish steakhouses. The sauce is quick to make but delivers immense depth of flavor. It also pairs wonderfully with grilled venison or pork chops.
Use a good quality beef stock for the best results. The sauce should reduce slightly to thicken and concentrate the flavors. Have your steaks resting before you start the sauce. This ensures everything is ready to serve at the same time. This recipe makes enough sauce for four steaks.
- 200ml double cream
- 100g Aura cheese, crumbled
- 100ml beef stock
- 1 shallot, finely minced
- 1 tbsp butter
- Freshly ground black pepper
- Chopped chives for garnish
- Melt the butter in a saucepan over medium heat. Add the minced shallot and sauté until soft and translucent.
- Pour in the beef stock and bring to a simmer. Let it reduce by about a third.
- Lower the heat and add the double cream. Stir continuously and bring to a gentle simmer. Do not boil.
- Add the crumbled Aura cheese. Whisk constantly until the cheese is completely melted and the sauce is smooth.
- Season with freshly ground black pepper to taste. Be cautious with salt as the cheese is already salty.
- Remove from heat. Pour the warm sauce over rested steaks and garnish with chopped chives.
Similar Cheeses and Alternatives
If you enjoy Aura, you will likely appreciate other creamy blue cheeses. Danish Danablu is a very close relative, offering a similar sharp and salty profile with a creamy texture. It is a good alternative if Aura is unavailable. Gorgonzola Dolce from Italy is another excellent option. It is milder and butterier but shares the same luxurious, spreadable quality when ripe.
For a stronger, more crumbly experience, consider English Stilton or French Roquefort. Stilton is made from cow’s milk and has a complex, earthy flavor. Roquefort, made from sheep’s milk, is intensely tangy and salty with a distinct sharpness. Spanish Cabrales is another powerful blue cheese for adventurous palates. It is often sharper and more pungent than Aura, with a notably drier texture. Each of these cheeses provides a unique twist on the blue cheese experience.