Kyyttö is the colloquial term for a breed of cattle officially known as itäsuomenkarja, in English the breed is known by the rather clunky moniker of Eastern Finncattle. The breed is fairly rare - with only about 400 individuals left in Finland it is for all practical purposes an endangered species.
A group of hard-working individuals at Armas-Perhe has been producing cheeses from 100% kyyttö milk for some time now. Apparently kyyttö milk is ideal for cheese making due to its fat content and high levels of casein and other factors that a layman like me won't even pretend to understand. All of the milk used by Armas-Perhe in their cheeses comes from the farm of a gentleman named Pentti Ukkonen who which is somewhere near Jäminkipohja.
Armas "kyyttö" milk cheese
This cheese has a rather earthy aroma. Treated with bacteria and a salt wash and aged for 4 months the flavor is quite strong. I guess if I had to compare it to a more well-known cheese, I'd say that the flavor was reminiscent of an aged Appenzeller.
This cheese is made in collaboration with Herkkujuustola, the same people that produce Väinö - a camembert-type cheese which I blogged about last month. It is always exciting for me to find food that has been produced by smaller operators, especially when the quality of the product is exceptional.