Distinctive Features
Saaremaa cheese typically forms into medium-sized wheels weighing between 2 to 5 kilograms. Its interior paste is a pale ivory to light yellow colour, exhibiting a smooth and pliable consistency. The cheese possesses a closed texture with very few small, irregular eyes, contributing to its semi-soft, slightly springy feel.
The rind of Saaremaa cheese is natural, thin, and often coated in a protective layer of wax or plastic. Its flavour profile is notably mild and approachable, dominated by rich butter and fresh cream notes. A gentle, pleasant acidity and a faint hint of toasted nuts develop more fully as the cheese ages, making it versatile for various culinary uses.
Cheese Varieties
The classic Saaremaa cheese is the most common variety, aged for approximately two to three months. This version offers a mild, creamy taste and a supple texture that is perfect for slicing. It is widely available in supermarkets and local dairies across Estonia and is a favourite for everyday consumption.
Some producers create an aged Saaremaa variety that matures for over six months. This longer aging process intensifies the flavour, yielding a sharper, more complex taste and a firmer, crumblier texture. Another local adaptation includes the addition of caraway seeds, which imparts a distinctive aromatic and slightly spicy character to the traditional cheese.
History and Traditions
Saaremaa cheese production is deeply rooted in the island’s agricultural traditions. For generations, local farmers have utilised the rich pasturelands to raise dairy cattle, providing the high-quality milk essential for cheesemaking. The cheese became a symbol of self-sufficiency and culinary pride for the island’s inhabitants.
The island of Saaremaa is also famous for its rye bread, craft beers, and juniper-infused spirits. Cheese-making often coincides with local festivals and agricultural fairs, where Saaremaa cheese is proudly displayed and tasted. These events celebrate the island’s heritage and its commitment to preserving traditional food crafts.
Production Process
The production of Saaremaa cheese begins with the pasteurisation of fresh cow’s milk. Starter cultures and rennet are added to the milk to initiate coagulation, forming a firm curd. The curd is then cut into small pieces and gently heated to expel whey and achieve the desired texture.
The curds are pressed into moulds to form the characteristic wheel shape and then brined for several hours. This salting process enhances flavour and aids in rind formation. Finally, the cheeses are transferred to aging rooms where they mature at controlled temperatures and humidity levels for several weeks to months, developing their final flavour and texture.
Wine or Beverage Pairings
Saaremaa cheese pairs beautifully with light, crisp white wines. A dry Riesling or a Sauvignon Blanc from Germany or New Zealand complements its creamy texture and mild acidity. These wines cleanse the palate and enhance the cheese’s buttery notes without overpowering its delicate flavour.
Local Estonian craft beers, particularly pale ales or pilsners, make excellent beverage partners. The slight bitterness and carbonation cut through the richness of the cheese. For a non-alcoholic option, a cool glass of apple cider or a light, herbal tea like chamomile provides a refreshing contrast.
Suitable Fruit and Vegetables
Fresh, crisp apples and pears are ideal companions for Saaremaa cheese. Their sweetness and juiciness balance the cheese’s creamy saltiness perfectly. Grapes, especially green seedless varieties, also offer a refreshing contrast and are easy to serve alongside a cheese platter.
For vegetables, consider mild options like cucumber slices or crisp radishes. Lightly pickled vegetables, such as gherkins or red onion, add a tangy note that complements the cheese’s flavour. Roasted bell peppers provide a sweet, smoky element that pairs wonderfully with this semi-hard cheese.
Suitable Meat and Fish dishes
Thinly sliced smoked ham or roast beef pairs excellently with Saaremaa cheese. The savoury, salty qualities of the meat enhance the cheese’s mild flavour. This combination works wonderfully in sandwiches or on a open-faced rye bread snack.
For fish, try serving Saaremaa cheese with lightly smoked salmon or trout. The richness of the fish and the creaminess of the cheese create a harmonious blend of textures and tastes. Grilled white fish topped with melted Saaremaa cheese also makes for a simple yet delicious main course.
Presentation
Remove Saaremaa cheese from the refrigerator at least 30 minutes before serving. This allows it to reach the ideal serving temperature of around 18 to 20 degrees Celsius. At this temperature, the cheese’s full aroma and creamy texture are perfectly expressed.
Present the cheese on a wooden board or a simple slate plate to highlight its natural appearance. Cut it into wedges or slices for easy serving. Provide a cheese knife for preparation and small individual knives for guests. Arrange accompanying fruits, nuts, and bread around the cheese for an inviting and accessible presentation.
Recipe Ideas
Saaremaa Cheese and Rye Bread Toast
This simple recipe celebrates the classic Estonian combination of rye bread and local cheese. The dense, malty flavour of the bread provides a robust base for the creamy, melted Saaremaa cheese. It is a quick and satisfying snack or light lunch that requires minimal preparation.
You can customise this toast with additional toppings like fresh dill or a slice of tomato. The recipe highlights the quality of the core ingredients, making it perfect for showcasing artisanal rye bread and authentic Saaremaa cheese. Serve it warm for the best texture and flavour experience.
- 4 slices of traditional Estonian rye bread
- 200g Saaremaa cheese, sliced
- 2 tablespoons butter, softened
- Fresh dill for garnish (optional)
- Preheat your oven’s grill function to medium heat.
- Lightly butter one side of each slice of rye bread.
- Place the bread, buttered side up, on a baking tray.
- Layer the sliced Saaremaa cheese evenly on top of the bread.
- Grill for 3-5 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh dill if desired and serve immediately.
Estonian Cheese and Potato Gratin
This hearty gratin is a comforting dish ideal for colder weather. The Saaremaa cheese melts beautifully into a creamy sauce that coats layers of thinly sliced potatoes. It is a versatile side dish that can accompany roasted meats or stand alone as a vegetarian main course.
The recipe allows the mild, nutty flavour of the cheese to shine through without being overpowering. Using a mandoline ensures the potatoes are uniformly thin for even cooking. This gratin is a fantastic way to introduce Saaremaa cheese into warm, cooked preparations.
- 1 kg potatoes, peeled and thinly sliced
- 300g Saaremaa cheese, grated
- 300ml double cream
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Butter for greasing
- Preheat the oven to 180°C and grease a medium baking dish with butter.
- Layer half of the sliced potatoes in the bottom of the dish.
- Sprinkle with half of the garlic, salt, pepper, and grated cheese.
- Repeat with the remaining potatoes, garlic, seasoning, and cheese.
- Pour the double cream evenly over the layered potatoes and cheese.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for another 20 minutes until golden and bubbly.
- Let it rest for 10 minutes before serving.
Similar Cheeses and Alternatives
If Saaremaa cheese is unavailable, consider trying other semi-hard, mild cow’s milk cheeses. Edam from the Netherlands shares a similar mild, buttery flavour and semi-soft texture, though it is often slightly firmer. Another excellent alternative is Havarti, a Danish cheese known for its creamy consistency and gentle, acidic tang.
Within the Baltic region, Lithuanian Džiugas cheese offers a nuttier, more granular alternative, especially in its younger variants. For a cheese with a comparable cultural significance, Finnish Leipäjuusto, or bread cheese, provides a different texture but a similar mild dairy flavour profile. These cheeses can often be used interchangeably in recipes that call for Saaremaa cheese.
Saaremaa cheese: Questions and answers
What beverages pair well with Saaremaa cheese?
Dry Riesling or Sauvignon Blanc complements Saaremaa cheese’s creamy texture. Estonian craft beers like pale ales cut through its richness effectively. For non-alcoholic options, try apple cider or light herbal teas like chamomile.
What cheeses can substitute for Saaremaa cheese?
Edam makes a good substitute for Saaremaa cheese with similar mild, buttery notes. Havarti offers a comparable creamy texture and gentle acidity. Džiugas cheese provides a nuttier alternative while maintaining the semi-hard consistency.
Is Saaremaa cheese safe for everyone to eat?
Saaremaa cheese is made from pasteurised cow’s milk, making it generally safe. Those with lactose intolerance should consume it in moderation as it contains some lactose. Always follow proper storage guidelines to prevent bacterial growth.
How long does Saaremaa cheese last?
Properly stored Saaremaa cheese maintains quality for 2-3 weeks in refrigeration. The aged variety may last slightly longer due to lower moisture content. Always check for mould or off-odours before consuming to ensure safety.
Where can I buy authentic Saaremaa cheese?
Look for Saaremaa cheese in Estonian supermarkets and local dairies throughout the country. Some specialty cheese shops in Europe may carry imported versions. Check online retailers specializing in Baltic products for international shipping options.
What is the correct way to cut Saaremaa cheese?
Cut Saaremaa cheese into wedges from the wheel using a sharp cheese knife. For serving, slice it into thin pieces that showcase its semi-soft texture. Always use a clean, dry knife to prevent transferring flavours and maintain the cheese’s quality.
How is Saaremaa cheese best eaten?
Enjoy Saaremaa cheese sliced on traditional Estonian rye bread or in simple sandwiches. Pair it with fresh apples, pears, or grapes to complement its creamy saltiness. It also works well melted in potato dishes or served on a cheese board with nuts.
Does Saaremaa cheese need to be cooled before serving?
Remove Saaremaa cheese from refrigeration 30 minutes before serving. The ideal serving temperature is 18-20°C for full flavour expression. Cooling it properly beforehand ensures the creamy texture and subtle nutty notes are perfectly developed.
What is the proper way to store Saaremaa cheese?
Wrap Saaremaa cheese tightly in wax paper or cheese paper to allow it to breathe. Store it in the vegetable drawer of your refrigerator at 4-8°C to maintain freshness. Change the wrapping regularly to prevent moisture buildup and preserve its texture.
How should I use Saaremaa cheese in cooking?
Saaremaa cheese melts beautifully in gratins and on toasted rye bread. Its mild, creamy flavour enhances potato dishes and sandwiches without overpowering other ingredients. Use it in recipes where a semi-hard, melting cheese is required for best results.