Dairy

Milk products

Milk and milk products, derived mainly from cow’s milk, are an important part of the Finnish diet. According to international research, Finnish cows’ milk is of a very high quality. Dairy processing is intensively monitored, and quality is assured throughout the production chain. What is characteristic of Finnish milk products is their variety and scope. For instance, there are fat-free and low fat products galore, and Finns lead the way in developing low-lactose and lactose free milk products.

Milk

The majority of Finns drink milk on a daily basis, which is relatively rare internationally. In Finland, adults also drink milk, which is a good source of protein, vitamin D and calcium. In 2006, Finns consumed 13 fl. (oz) of milk per person per day. Milk is available in various forms: whole fat, reduced fat, low fat, fat-free, organic, pro-biotic, low-lactose, lactose free and calcium-enriched.

Cheese

Finnish people eat a lot of cheese! In 2006, per capita consumption was 40 pounds. Finns produce various types of cheese from soft cheeses such as mozzarella and chèvre to hard, long aged varieties, such as black labeled Emmental.

Finns are also known for their delicious light cheeses. How about a slice of very tasty cheese in only 5, 10 or 15 percent fat? Local production is of high quality. Some of the best places to find locally produced cheeses are the market halls in Helsinki.

If you want to have a taste of Finnish cheese, why not try some delicious Finlandia cheese, which is available in the U.S.?

www.finlandiacheese.com

Ice cream

Finns love ice cream, and in fact, the consumption per person is among the highest in Europe. During summer, you can see long queues in front of the many ice cream carts. On average, each Finn consumed 3,5 gallons of ice cream in 2008. Dozens of flavors are available – vanilla, strawberry, caramel, mint, licorice, chocolate and pear to name a few. Finns especially favor rich and creamy ice creams.

Quark (or curd cheese)

Quark came to Finland from Russia. It is a semi-soft, un-aged fresh cheese, similar to French fromage frais. It can be served as a dessert with fruit, or as an ingredient in delicious cakes and pies. Quark contains less than one percent fat and has plenty of protein.

Buttermilk

Buttermilk has long traditions in Finnish food culture. Some people have said that buttermilk has been as important to Finns as wine has been to Southern Europeans. In fact, Finnish buttermilk has such a unique texture that you cannot find it anywhere else in the world! Buttermilk became important to Finns because it was much easier to preserve than fresh milk. Even though Finns still consume a lot of soured milk beverages by international standards, the consumption of yogurt has exceeded that of buttermilk.

Yogurt

The Finnish per capita consumption of yogurt is among the highest in the world. On average, each Finn eats 44 pounds of yogurt per year. In addition to plain yogurt, there are various flavors available. Recently, functional pro-biotic yogurts have become very popular.

For more information about Finnish milk products, please visit:

Food from Finland: Milk

The Dairy Nutritional Council: Milk in Finland

Eggs

According to Finfood, as many as 98 percent of all the Finns eat eggs – boiled, fried, scrambled or as an ingredient in various dishes. On average, each Finn ate 21 pounds of eggs in 2008. Eggs are an important source of nutrients.

More and more Finns have begun to appreciate organic eggs and want to be certain that chickens live free on local farms, eating only organic feed. The quality of eggs is constantly monitored. You can even eat a raw egg without any fear of salmonella!