Aura

What is Aura?

Aura is a Finnish blue cheese crafted from pasteurized cow's milk at a dairy in Äänekoski. It presents as a hard, crumbly wheel with a pale paste veined by blue-green mould. The cheese takes its name from the Aura River flowing through Turku. Two versions exist: a standard variety aged for six weeks and a robust 'Aura Gold' matured for twelve. In the United States, this product is sold under the label Midnight Blue. The cheese is notably lactose-free due to added enzymes and carries a distinctively salty character compared to other European blues.

Where does Aura come from?

The cheese originates in Finland, specifically produced in the town of Äänekoski by the national dairy company Valio. It is named after the Aura River, which flows through the historic city of Turku. While the production methods follow traditional blue cheese protocols, the specific strain of mould used allows for a much faster development cycle than typical artisanal blues. The brand was introduced to the American market by Finlandia Cheese, Valio's import partner, where it retains a separate identity.

What does Aura taste like?

The primary taste note of Aura is saltiness, which distinguishes it from many other blue cheeses. The use of a fast-acting Penicillium roqueforti strain creates complex flavours rapidly. The regular version offers a sharp, salty punch after six weeks. The Aura Gold variant, aged for twelve weeks, delivers a stronger, more intense flavour profile and a noticeably crumblier texture. The lactose-free formulation does not detract from the savory depth, maintaining a clean, salty finish.

How Aura is made

Producers start with pasteurized cow's milk, adding calcium chloride and lactase enzymes to regulate acidity and break down lactose. The milk is set, and the curds are formed into wheels. A specific, rapid-growth strain of Penicillium roqueforti is introduced. Unlike slow-aging blues, these wheels are punctured with needles to introduce oxygen, encouraging the mould to bloom quickly on the surface and throughout the paste. Natamycin may be applied to prevent unwanted external mould. The wheels then age for either six or twelve weeks depending on the desired strength.

How Aura is eaten and cooked

Due to its hard and crumbly texture, Aura works well sliced on a cheese board alongside crackers or fruit. Its pronounced saltiness makes it suitable for melting into sauces or soups, though its firmness holds up better than soft blues. The Midnight Blue branding in the US often positions it as a snack cheese or an ingredient for salads where a strong, salty kick is desired. It can be grated over dishes if the older variety is sufficiently dry.

Aura through the day

This cheese fits comfortably into snack time or as part of an afternoon board. The saltiness pairs well with light beverages. It is not typically associated with breakfast or formal dinner courses, but rather as a standalone treat or a component in casual lunches. The American market often markets it for easy snacking occasions.

Aura in the world's kitchens

Aura is a staple of modern Finnish dairy production. It represents a contemporary approach to blue cheese making within Finland, prioritizing efficiency and consistent salt levels. In the United States, it serves as an accessible entry point for consumers seeking a strong blue cheese without the long wait times associated with traditional European varieties. It bridges Finnish industrial dairy standards with international tastes.

Buying, keeping and serving Aura

Keep the cheese wrapped in wax paper or parchment inside the refrigerator to allow it to breathe while preventing it from drying out. Consume within a few weeks of opening for the best texture. The lactose-free nature means it remains stable, but the mould continues to develop slowly in cold storage.

What to use instead of Aura

Gorgonzola or Stilton can replace Aura in cooking, though they will lack the specific fast-developed saltiness and lactose-free profile. Cambozola is another alternative, though it is milder. For those needing a lactose-free option, no direct blue cheese substitute exists naturally, making Aura unique in that dietary niche.

Protection and trade

Valio controls production in Äänekoski. The brand is protected and distributed internationally by Finlandia Cheese in the United States. The use of a specialized mould strain allows Valio to maintain high production volumes and quick turnover compared to traditional cave-aged competitors. There are no protected designation of origin rules mentioned for this specific industrial product.

Questions people ask about Aura

Good reading and sources

• Aura cheese on WikipediaEncyclopedia
• Wikidata recordOpen data