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Article: Wisconsin Expert Rediscovers Bread Cheese.
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- October 10, 2002
CopyrightCOPYRIGHT 2002 The Milwaukee Journal Sentinel. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Tom Held
Oct. 10--The search for a cheese perfect for dunking in coffee has ended in success at the University of Wisconsin-Madison.
A cheese specialist at the Center for Dairy Research has refined a centuries-old Finnish recipe and begun teaching small Wisconsin cheesemakers to produce Juustoleipa, or bread cheese. The mild-tasting cheese is baked to 200 degrees, giving it a slight brown crust that explains the name.
For 200 years, Finns have dunked it in their coffee, covered it in jam and served it as a dessert. One also could use the bread cheese to create a cheese cheese sandwich, but as one purveyor said, "That's a lot of cheese." ...