Randy Chandler
Juustoleipä, or bread cheese, is a unique Scandinavian cheese with a buttery, slightly sweet flavor. It is traditionally made with reindeer milk, but American cheesemakers have adopted this Scandinavian transplant and now make it with cow's milk. Juustoleipä is easily recognizable by its browned, loaf-like appearance and its mild, tasty flavor. It is usually served in slices, grilled, or cubed, and sometimes even dunked in coffee! Making this cheese at home is relatively simple, requiring a few steps of curdling and baking.
| Characteristics | Values |
|---|---|
| Country of origin | Finland |
| Traditional milk used | Reindeer's milk |
| Modern milk used | Cow's milk |
| Texture | Squeaky, springy, grainy, silky, smooth |
| Taste | Buttery, slightly sweet, mild |
| Colour | Brown |
| Shape | Loaf-like, bread-like |
| Serving suggestions | Cubed, sliced, with cloudberry jam, in coffee |
| Melting properties | Does not melt, only softens |
| Preparation | Baked |
Explore related products
What You'll Learn
Juustoleipa cheese history
Juustoleipa, also known as leipäjuusto (bread cheese), is a Finnish cheese variety that originated in Southern Ostrobothnia, Northern Finland, and Kainuu. It is known as "Finnish squeaky cheese" in English, owing to the distinctive "squeak" sound it makes when eaten fresh and cold. The synonyms for Finnish bread cheese, Leipäjuusto and Juustoleipä, are derived from the Finnish language, where "leipä" means "bread" and "juusto" means "cheese".
In its region of origin, juusto cheese is traditionally made with goat or reindeer milk, or the rich milk ("beestings") from a cow that has recently calved. The cheese is toasted during its preparation, resulting in a slice of cheese that resembles French toast. Finns often consume the cheese warm for breakfast, dunked in coffee or served with maple syrup or honey, much like French toast. It can also be served as a dessert with a topping of jam.
Juustoleipa has been a part of Finnish culinary traditions for more than 200 years. Traditionally, leipäjuusto was thoroughly dried so that it could be stored for several years. For consumption, the nearly rock-hard cheese was heated over a fire to soften it and produce a pleasant aroma. Even today, the cheese is dried by keeping it in a well-ventilated area for a few days.
Over time, juustoleipa has gained popularity outside of Finland, particularly in Scandinavian specialty food stores, European markets, and gourmet cheese shops. It is also produced by several cheesemakers in Wisconsin, USA, using pasteurized cow's milk. Juustoleipa is now available in various flavours, including smoked, herb, and hot & spicy jalapeño, making it a versatile ingredient in appetizers and snacks.
Jimmy Dean Croissant: Quick, Easy, Delicious Breakfast
You may want to see also
Juustoleipa cheese recipe
Juustoleipa, also known as "bread cheese" or "Finnish squeaky cheese", is a unique Scandinavian cheese with a slightly sweet flavour and a distinctive browned, loaf-like appearance. It is traditionally made with reindeer milk, but cow's milk can also be used. The cheese is known for its unusual characteristic of not melting, but rather softening into a buttery and creamy slice.
To make Juustoleipa cheese, you will need raw (unpasteurized) milk. The first step is to separate the curds and whey. Allow the curds and whey to separate and for the curds to form a lumpy mass in the centre of the pot. Bring the mixture to 150 degrees and let it cook for a couple of minutes. Use a slotted spoon to lift the curds into your cheese mould.
Once the curds are in the mould, cut the cheese with a spoon until it reaches the consistency of cottage cheese. After cutting, let the curds settle for another 30 minutes until they mat together at the bottom of the pot. Drain off the whey and place the curd into a 10-inch x 2-inch cake pan. Cook in the oven at 500 F until browned.
Remove the cheese from the oven and cool it in water. Once cool, turn the curd over and return it to the oven to cook the other side for approximately 20 minutes, or until browned. The cheese is now ready to be cut into pieces and served. Juustoleipa can be served in a variety of ways, including cubed on a toothpick, in slices with cloudberry jam, or placed in a cup of morning coffee.
Chicken & Cheese Crispitos: From Freezer to Feast
You may want to see also
Juustoleipa cheese texture
Juustoleipa, also known as leipäjuusto, Finnish squeaky cheese, reindeer cheese, or juusto, is a semi-hard cheese with a chewy and firm texture. The cheese is known for its unique texture and is traditionally made from reindeer milk in Finland, although some varieties are now made with cow's or goat's milk.
The process of making Juustoleipa involves cutting the curds and allowing them to settle until they mat together. The curds are then cooked in an oven, resulting in a firm and chewy texture. After cooking, the cheese is cooled, and the curds are turned over to cook the other side, creating a consistent texture throughout.
Once cooked, Juustoleipa is allowed to dry, which gives it a longer shelf life. Traditionally, the cheese was dried until it became almost rock-hard, and then heated over a fire to soften it before eating. This process also produces a pleasant aroma.
The texture of Juustoleipa is an important part of its character, along with its taste, aroma, and ingredients. The cheese is known for its distinctive squeak when bitten into, which is where it gets its nickname, "squeaky cheese." This squeakiness is a result of the cheese's low acid content, which prevents it from melting easily.
Overall, the texture of Juustoleipa is an essential aspect of its unique character and contributes to its popularity as a distinctive type of cheese.
Spring Rolls: Steak & Cheese, Frozen to Fried
You may want to see also
Explore related products
Juustoleipa cheese serving suggestions
Juustoleipa, also known as "bread cheese", is a Finnish speciality that is often grilled and served without bread. The cheese is made from pasteurized cow's milk, though it was traditionally made with reindeer milk. Juustoleipa has a distinctive browned, loaf-like appearance and a mild, buttery, and slightly sweet flavor. It is known for its unique texture, being springy and grainy when cold, and silky and smooth when warm.
- Grilled cheese: One popular way to serve juustoleipa is as a grilled cheese sandwich without the bread. Simply grill the cheese until it is softened and slightly browned, and enjoy it as is or with your favorite grilled cheese toppings.
- Cubed or sliced: Juustoleipa can be cut into cubes and served on toothpicks, or sliced and served with cloudberry jam. This presentation showcases the cheese's distinctive browned crust and loaf-like appearance.
- Coffee dipper: In Finland, it is traditional to dip juustoleipa into a cup of morning coffee. The cheese is cut into pieces and placed in the coffee, which adds a unique flavor to the beverage.
- Gluten-free option: For those on a gluten-free or low-carb diet, juustoleipa can be a delicious alternative to bread. Use it in place of bread for sandwiches or as a side dish.
- Snack: Juustoleipa makes a great snack on its own, simply cut into pieces and enjoyed as is. Its mild flavor and unique texture make it a satisfying and interesting snack option.
Goat Cheese Frying: A Quick, Easy, Delicious Treat
You may want to see also
Juustoleipa cheese cooking methods
Juustoleipa, also known as leipäjuusto or Finnish squeaky cheese, is a mild, buttery, and slightly sweet cheese. It is traditionally made with reindeer milk in Scandinavia, but versions made with cow's milk can also be found in Wisconsin. Juustoleipa is known for its unique ability to soften without melting when heated, due to its low acid content. It is often grilled and served without bread, resembling a grilled cheese sandwich.
- Start by preparing raw (unpasteurized) milk.
- Heat the milk to 150 degrees Fahrenheit, allowing the curds and whey to separate.
- Use a slotted spoon to lift the curds into a cheese mold.
- Cut the curds with a spoon until they reach the consistency of cottage cheese.
- Let the curds settle for 30 minutes until they mat together.
- Drain off the whey and transfer the curd into a 10-inch by 2-inch cake pan.
- Bake in the oven at 500 degrees Fahrenheit until the cheese forms a browned, caramelized outer crust.
- Remove from the oven and cool in water.
- Turn the cheese over and return it to the oven to cook the other side for approximately 20 minutes, or until browned.
Once cooked, juustoleipa can be cut into pieces and served. It is traditionally eaten as-is or placed in a cup of morning coffee. It can also be served in slices with cloudberry jam or cubed on a toothpick as an appetizer.
Gem Squash: Cheesy Comfort Food Delight
You may want to see also
Frequently asked questions
Juustoleipa is a mild, buttery, slightly sweet cheese native to Finland and the Scandinavian region. It is traditionally made with reindeer's milk but can also be made with cow's milk.
To make Juustoleipa cheese at home, you will need raw (unpasteurized) milk. Heat the milk to 150 degrees Fahrenheit and let it cook for a few minutes. Use a slotted spoon to lift the curds into a cheese mold, and let it settle for 30 minutes. Drain off the whey, and place the curd into a baking dish. Bake in the oven at 500 degrees Fahrenheit until browned.
Juustoleipa cheese can be served warm or cold. It is traditionally cut into slices or cubes and served with cloudberry jam. It can also be placed in a cup of coffee and eaten with a spoon.
Juustoleipa cheese does not melt because it has a low acid content, which affects how the protein breaks down when heated. Instead of melting, the cheese softens and becomes buttery and creamy.
Juustoleipa cheese has a mild, pleasant taste. It is known for its unique, slightly squeaky texture when eaten.
