Keisarin cheese is matured for an average of ten months and made from both goat’s and cow’s milk. During maturation, the cheese develops its distinctive flavour: goat’s milk gives it character, while cow’s milk adds richness and succulence. The cheese takes its name from Keisarintie, the road where Juustoportti’s show cheese dairy is located. Keisarin cheese has been named Finland’s best washed-rind cheese several times and has also been a public favourite in cheese competitions. Juustoportti’s long-matured speciality cheeses are made by hand at the show cheese dairy located next to the Jalasjärvi service station. In the same courtyard, there is also a cheese cellar where these speciality cheeses, made from Finnish milk, are matured. The product carries the From Finland label. The speciality cheeses are especially well suited for a cheese platter, and when the cheese craving is at its strongest, they can be enjoyed as they are, straight from the pack. In cooking and baking, speciality cheeses add flavour and richness. You can find your own favourite by boldly trying different varieties.