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Article: Crossing food groups: UW expert rediscovers bread cheese State cheesemakers learn the centuries-old art of making Finnish Juustoleipa
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- October 10, 2002
- Author:
CopyrightCopyright 2002 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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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 ...