Discovering Kolattu cheese of Finland

Exploring the Intricacies of Kolattu Cheese: A Hidden Culinary Gem

The world of cheese is vast and diverse, with countless artisanal variations spread across the globe. Among these array of cheeses, one category remains relatively less explored – the cheese specialties of Sri Lanka, particularly the unique Kolattu cheese. This unassuming yet profound delight goes far beyond a mere dairy product, encapsulating a culmination of traditional methods and regional influences.

Kolattu cheese originates from the local community of Sri Lanka’s Hambantota District. This delicacy, made from buffalo milk, is handmade using a method passed down through generations and it’s a vital part of Sri Lanka’s rural heritage. The process of making Kolattu is meticulous and requires a high degree of culinary proficiency. It starts with curdling fresh milk using a natural coagulant like lime or vinegar. The curd is then drained in a traditional woven willow basket known as a ‘kolattu’, from which the cheese derives its name. This process allows the whey to be removed while the curd remains, effectively forming the cheese. The result is a fresh, soft cheese with a slightly tangy taste that marries perfectly with one’s palate.

Kolattu cheese, traditionally consumed in its fresh form, possesses a distinct flavor profile. Below are just a few defining characteristics of Kolattu:

• Taste: Accurately characterized as mildly sour, underpinned by a profound freshness. It has a creamy, lactic flavor that endears it to many cheese enthusiasts.
• Texture: The smooth and moist nature of Kolattu contributes to its soft texture. The lack of additional processing or maturing keeps it tender.
• Presentation: Kolattu cheese manifests itself in a small, rounded shape due to being traditionally drained and shaped in a spherical mold. Its visual simplicity doesn’t take away from its complex flavor notes.

Thus, Kolattu cheese is more than a delightful dairy product. Its traditional essence, along with its unique taste and texture, makes it an integral culinary cornerstone of Sri Lanka. Whether it’s in salads, sandwiches, or eaten up fresh as a snack, it’s a cheese that can enrich any food experience.

Discovering the Intricacies of Kolattu: The Cheese Connoisseur’s Guide

Kolattu—familiarly called ‘Royal Cheese’ in the region of its origin—typifies the utmost expertise in the art of cheese making, harboring the richest nuances in terms of ingredients, properties, and varieties. First introduced to the world by the industrious cheese mongers of Finland, the Kolattu cheese, named after a quaint Finnish village, is renowned for its lush consistency, delicate flavor profiles, and unique maturation process, engaging the curiosity of cheese connoisseurs and food lovers worldwide.

Regarded superbly for its dense and unyielding curd, Kolattu cheese is meticulously prepared using a carefully curated blend of cow’s and goat’s milk in a 70:30 ratio. This distinctive blend of milk infuses the cheese with an ambrosial creaminess that is balanced by the slight tanginess originating from the goat’s milk. Besides milk, rennet—a complex set of enzymes found in the stomach of ruminant animals—is added to coagulate the milk, separating it into curds and whey. This rich composition makes Kolattu a high source of protein, essential amino acids, and healthy fats, making it an indulgent yet nourishing addition to any gourmet plate.

One of the intriguing aspects of Kolattu lies in the variety of flavors it boasts, linked to alterations in the cheese aging process. Depending on the duration spent in the maturation process, Kolattu can range from a few days old ‘young’ Kolattu, with its mild, mellow nuances to the matured Kolattu boasting intense, robust flavors.

• ‘Young’ Kolattu: Defined as a fresh cheese, it’s aged for a few days or weeks, retaining most of the milk’s moisture, rendering it soft and spreadable. Characteristically, it exhibits a pleasant, slightly acidic taste, and a mild hint of the actual dairy’s flavor.
• ‘Matured’ Kolattu: This type of Kolattu is typically aged for three months or more. The cheese becomes firmer, showcasing a more intense flavor profile. Simultaneously, it develops a piquant tanginess and a distinct nutty aroma, making it a flavorful choice for connoisseurs seeking depth and complexity.

In essence, the versatility of Kolattu cheese, from its notable composure of ingredients to remarkable varieties in taste and texture, makes it a fascinating subject in the world of gastronomy. Their gourmet exploration offers the food enthusiasts a trip into the rich, time-honoured tradition of Finnish cheese-making, and ultimately, marks Kolattu as an exquisite culinary treasure.

The Rich Tradition of Kolattu Cheese in the Idukki District

The Idukki district, nestled in the beautiful state of Kerala in South India, is known for its enchanting hills, lush green valleys, and diverse flora and fauna. In addition to its natural beauty, the region is also famous for its rich culinary heritage, which includes the exquisite Kolattu cheese.

Kolattu cheese, a traditional variety of cheese made in the Idukki district, is deeply rooted in the local culture and history. The production of this unique cheese can be traced back several centuries, making it a significant part of the region’s culinary traditions.

What sets Kolattu cheese apart is its distinctive taste and texture. It is a semi-soft cheese with a creamy and slightly tangy flavor. The cheese is handcrafted using traditional methods, passed down through generations, which adds to its authenticity and charm.

The production process begins with sourcing the finest quality cow’s milk from local dairy farmers who specialize in dairy cattle breeding. The milk is then carefully heated and curdled using natural ingredients like lemon juice or vinegar, avoiding the use of additives or preservatives.

After curdling, the cheese is pressed to remove excess liquid, giving it a firm yet supple texture. It is then aged in a controlled environment, allowing it to develop its unique flavors and complexity. The aging process can range from a few weeks to several months, depending on the desired characteristics of the cheese.

Once ready, Kolattu cheese is enjoyed in various forms. It is often sliced and served as a table cheese, where its creamy texture and tangy taste are a delight for the palate. It can also be melted and used as a topping for pizzas, sandwiches, or traditional Indian dishes.

Whether you are a cheese connoisseur or an adventurous food lover, Kolattu cheese offers a truly remarkable experience. Its rich flavor, handmade craftsmanship, and connection to the cultural heritage of the Idukki district make it a cheese worth exploring.

• Origin: Idukki district, Kerala, India
• Texture: Semi-soft, creamy
• Flavor: Slightly tangy
• Production method: Handcrafted using traditional methods
• Milk source: Finest quality cow’s milk
• Aging: Can range from a few weeks to several months
• Uses: Table cheese, melting cheese

The Exquisite Delights of Kolattu Cheese: Stellar Recipes to Savor

In the world of artisanal cheesemaking, the unique Kolattu cheese takes center stage, capturing the essence of the age-old culinary traditions of India. This rare treat, named after a small village in the southern state of Tamil Nadu, has long been a guarded secret amongst cheese connoisseurs. Here, we offer a pair of recipes that highlight the complex flavors and rich textures of this awe-inspiring cheese, showcasing it in all its delicious glory.

Kolattu Cheese Sourdough Toast

Firstly, we introduce Kolattu Cheese Sourdough Toast, a simple yet delightful combo pushing the boundaries of breakfast classics. The slightly earthy flavor of the sourdough balances the robust, sharp, and slightly tangy notes of the Kolattu cheese.

• Ingredients: 4 slices of sourdough bread, 200g of Kolattu cheese, olive oil, and red chilli flakes.
• Instructions: Preheat the oven to 180C. Layer the slices of bread with generous servings of Kolattu cheese. Sprinkle a dash of chilli flakes for added heat. Bake till the cheese melts and the bread crisps to perfection, around 10-15 minutes.

This recipe offers a harmony of complex flavors, crunch, and melty cheese all in one bite demonstrating the versatility of Kolattu cheese as a topping.

Kolattu Scrambled Eggs

Our second recipe is Kolattu Scrambled Eggs, a unique blend of creamy eggs and Kolattu cheese. The high-fat content and melt-in-mouth texture of Kolattu make it ideal for this modern take on scrambled eggs.

• Ingredients: 4 large eggs, 100g of Kolattu cheese, 2 tbsp of butter, salt and pepper to taste.
• Instructions: Beat the eggs with finely chopped Kolattu cheese. In a non-stick pan, melt the butter, add the egg and cheese mixture, stirring gently until they form creamy curds. Season with salt and pepper for an added burst of flavor.

This scrumptious fusion of eggs and Kolattu cheese is sure to impress even the most discerning palate, putting a unique spin on a traditional favorite. Savor the irresistible combination of these recipes and start your journey into the sublime world of Kolattu cheese.

Fine-Tuning Your Palate: Pairing Kolattu Cheese with Wine and Food

The allure of cheese lies deeply with its perfect pairing partners, whether it’s wine, nuts, or a variety of gourmet ingredients. Among the exquisite varieties, Kolattu, a creamery beauty from Southern India, carries a bold personality that calls for particular companions to showcase its unique characteristics. This handcrafted cheese, traditionally made with buffalo milk, is known for its semi-soft texture, slightly tangy flavour, and a beguiling creamy finish that leaves a lingering, satisfying taste on the palate.

When considering wine pairings with Kolattu cheese, one should aim for balance – wines with good acidity and complementary or contrasting flavours help in enhancing the taste of this relatively robust cheese. Light-bodied white wines, notably Chenin Blanc and Sauvignon Blanc with their crisp acidity and citrus notes, serve as an exceptional counterpart to the creamy richness of Kolattu. As for red wines, a fruity Pinot Noir or a medium-bodied Beaujolais, known for their light tannins, can nicely bring out its nuanced taste. However, one should avoid very full-bodied and tannic wines, as these may compete rather than compliment the subtleties of Kolattu.

Moreover, Kolattu cheese also shines when paired with suitable food companions. Here are some recommendations:

• Crusty bread: The contrast of crisp crust and soft bread complements the creamy texture of Kolattu wonderfully.
• Fruits: Fresh fruits, particularly apples, pears, and grapes, add a refreshing sweetness that contrasts beautifully with the tangy notes of Kolattu.
• Nuts: Almonds, walnuts, or pistachios not only add a different texture but also enhance the full-bodied nature of the cheese.
• Honey: A drizzle of floral honey over Kolattu can create a heavenly combination of sweet and savoury.

Embarking on a journey of cheese and its perfect pairings is always an adventure, leaving an intriguing imprint on the taste buds. The art of matching Kolattu cheese with wines and a myriad of culinary delights is a holistic gastronomic exploration, where each component interacts intricately, ultimately resulting in a gratifyingly harmonious experience. It’s a question of balance, after all – an interplay of flavours, textures, and aromas that together, make every bite and sip deeply satisfying.

About the author: Dr. Wolfgang Sender is a cheese lover from Germany. Having lived abroad for many years he contributes to this site with passion.

Exploring Other Cheeses Similar to Kolattu

Kolattu is a unique and delicious cheese that originates from Tamil Nadu, India. It is made by curdling cow’s milk and is known for its soft, creamy texture and mild, slightly tangy flavor. If you are a fan of Kolattu and want to explore similar cheeses from around the world, here are some interesting options to try:

1. Burrata: Hailing from Italy, Burrata is a fresh cheese made from cow’s milk. It has a delicate outer shell, similar to mozzarella, but is filled with luscious, creamy curds and cream. Burrata has a rich, buttery flavor that pairs well with fresh tomatoes and basil.

2. Fromage Blanc: This French cheese is very similar to Kolattu in terms of its soft and creamy texture. It is made by curdling milk with the addition of a bacterial culture, giving it a slightly tangy taste. Fromage Blanc can be used in both sweet and savory dishes and is a versatile cheese to have in your culinary repertoire.

3. Quark: Quark is a popular cheese in Germany, Poland, and other European countries. It is made by curdling soured milk and has a smooth, creamy consistency. Quark is often enjoyed spread on bread or used in desserts and can be a great substitute for Kolattu in various recipes.

4. Labneh: Labneh, also known as Lebanese cream cheese, is made by straining yogurt to remove whey and create a thick, spreadable cheese. It has a tangy flavor and a creamy consistency, making it a suitable alternative to Kolattu. Labneh is commonly used in Middle Eastern cuisine as a dip or spread.

While these cheeses may not have the exact flavor profile of Kolattu, they share similar qualities such as creaminess and mild tanginess. Exploring different cheese varieties allows you to expand your palate and discover new flavors from around the world.

• Burrata – Italian cheese made from cow’s milk, with a delicate outer shell and creamy curds and cream filling.
• Fromage Blanc – French cheese, similar to Kolattu in terms of texture, made by curdling milk with a bacterial culture.
• Quark – Popular German cheese made by curdling soured milk, has a smooth and creamy consistency.
• Labneh – Lebanese cream cheese made by straining yogurt, tangy flavor and creamy consistency.