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Article: Slightly squeaky, it's Finnish cheese. (recipes)
- Article from:
- Sunset
- Article date:
- June 1, 1990
CopyrightCOPYRIGHT 1990 Sunset Publishing Corp. 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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When you bite into it, this homemade Finnish cheese is mild and creamy-and slightly squeaky. But unlike most cheeses, it's not ready to eat until it's been toasted beneath the broiler; this gives the cheese its distinctive look and taste. Once it's toasted, you can eat it warm or cold, plain or with savory or sweet accompaniments. Squeaky cheese is good with lox, herring, or salad for lunch. Or, in the Finnish manner, try it for breakfast or dessert, baked with a brown-sugar glaze. Making the cheese is an enjoyable day's project. Hands-on time isn't long, but the cheese has to rest for a number of hours during the process; drawings on page 154D show steps involved. To ...