Article: Crossing food groups: UW expert rediscovers bread cheese State cheesemakers learn the centuries-old art of making Finnish Juustoleipa

Crossing food groups: UW expert rediscovers bread cheese

State cheesemakers learn the centuries-old art of making Finnish Juustoleipa

By TOM HELD

theld@journalsentinel.com, Journal Sentinel

Thursday, October 10, 2002

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 ...

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