Estonian here. We just make and eat many metric fucktonnes of generic ass semi-hard sliced cheese we put on our sandwiches. It’s mild, but good. Also melted cheese spread is probably more popular than butter or margarine for sandwich lubrication purposes. And of course cream cheese is pretty popular too.
Does quark count for this map? I recently learned that’s called “curd cheese” not “curd” like I previously thought. That’s also kind of a national dish tbh. We put it in kohuke and everyone loves kohuke.
But we pretty much just make a bit of everything as far as I know, no real specialties that you’d want to try specifically from Estonia I think. Mostly we just steal everyone else’s stuff. You can buy knockoff parm, tilsiter, havarti.
The only thing that actually originates from Estonia is sõir I think, kind of a poor man’s mozzarella (some similarities in the process, but not the same thing), made by peasants because only the manor lords could get real cheese.
Estonian here. We just make and eat many metric fucktonnes of generic ass semi-hard sliced cheese we put on our sandwiches. It’s mild, but good. Also melted cheese spread is probably more popular than butter or margarine for sandwich lubrication purposes. And of course cream cheese is pretty popular too.
Does quark count for this map? I recently learned that’s called “curd cheese” not “curd” like I previously thought. That’s also kind of a national dish tbh. We put it in kohuke and everyone loves kohuke.
But we pretty much just make a bit of everything as far as I know, no real specialties that you’d want to try specifically from Estonia I think. Mostly we just steal everyone else’s stuff. You can buy knockoff parm, tilsiter, havarti.
The only thing that actually originates from Estonia is sõir I think, kind of a poor man’s mozzarella (some similarities in the process, but not the same thing), made by peasants because only the manor lords could get real cheese.