Juhannusjuusto or makiajuusto (lit. Midsummer cheese or sweet cheese) is an Ostrobothnian dish which is also called red

whey Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard ...

and cheese soup. Like the name suggests it is eaten during Midsummer and more widely in the summer season. The sweet cheese floating in the red

is eaten as a

dessert Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and ...

, usually cold. Sugar can be added according to one's taste. Full-fat milk and

rennet Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a ...

are used as ingredients. The cheese takes multiple hours to prepare, thus being mainly served only on special occasions.

References

Finnish cheeses Ostrobothnia (region) {{cheese-stub