Kellarimestarin cheese, matured for an average of eight months, is a German-style Tilsit cheese with small irregular holes. This medium-strong cheese has a rich flavour and a distinctive texture. Washed-rind maturation in the stone cellar gives the cheese an authentic and nuanced flavour. It is not without reason that we call it the cheese master’s speciality. 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.