Fromage De Santa
- "Go often to the house of thy friend; for weeds soon choke up the unused path."
This is an ancient Scandinavian proverb. Its roots lie with the original makers of Lapland Cheese.
The packaging is very modern for such a traditional cheese. Lapland Cheese is one of the oldest cheeses in Finland. It is mainly produced in the summer due to the high milk production. The fresh farm milk was warmed up in the big kettle, few drops of rennet added and after the coagulation the cheese mass was stirred and loosely pressed. The pressed cheese was baked next to an open fire until the surface of this ‘’bread’’ was brown spotted. The baking board was very special, a wooden disc with base. Traditional surface treatment of the Lapland Cheese by open fire improved the quality and killed the bacteria which cause taste defects.
This above picture is not the first thought of mine when I hear Lapland. Many a night wandering through the back streets in soho I often walked past a neon sign reading Lapland. It must have been the UK distribution centre for the cheese. Staff all seemed very friendly trying to entice me in. They must have been followers and knew Thomswoons face.