Andy Montoya
Bread cheese, also known as juustoleipä in Finland and kaffeost in Sweden, is a firm, salty, and mildly-flavoured cheese. It is traditionally made with reindeer milk, though cow's milk and goat's milk are now more commonly used. The cheese is coagulated with rennet and baked in an oven, resulting in a toasted crust. Bread cheese can be served warm or cold and is often paired with coffee, beer, or white wine. It can be grilled, pan-fried, baked, or broiled and is a versatile ingredient that can be used in a variety of dishes, from salads to sandwiches.
Characteristics and Values of Brea Cheese
| Characteristics | Values |
|---|---|
| Origin | Finland |
| Traditional Milk Source | Reindeer |
| Modern Milk Source | Cow, Goat |
| Texture | Firm, Halloumi-like |
| Taste | Salty, Mild |
| Serving Temperature | Warm, Cold |
| Pairing | Coffee, Beer, White Wine |
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What You'll Learn
- Bread cheese is made from milk—traditionally reindeer milk, but now typically goat or cow's milk
- The milk is curdled and pressed into bread-sized blocks
- The blocks are baked in a special oven
- The cheese is browned and caramelised, giving it a toasted, crusty appearance
- It's versatile and can be eaten hot or cold, served in slices or as a side dish
Bread cheese is made from milk—traditionally reindeer milk, but now typically goat or cow's milk
Bread cheese, also known as juustoleipä, is a Finnish cheese traditionally made from reindeer milk. However, as reindeer milk is not widely available outside of Finland, bread cheese is now more commonly made with goat or cow's milk.
The process of making bread cheese involves curdling milk and pressing the curds through a strainer to form blocks that resemble slices of bread. The cheese is then baked in a special oven, which gives it a toasted crust and a soft, "squeaky" texture. During the baking process, the surface sugars of the cheese caramelize, creating the signature crust and toasted bread-like appearance.
Bread cheese has a mild, buttery flavour and can be served warm or cold. It is often paired with coffee, beer, or white wine, and can be dipped in marinara sauce or drizzled with honey. The cheese's firm texture makes it suitable for grilling, frying, or adding to salads or sandwiches.
In modern Finnish cuisine, bread cheese is sometimes used as a mild substitute for feta cheese in salads. It is also known as kaffeost ("coffee cheese") in Sweden, where it is traditionally served in slices with coffee.
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The milk is curdled and pressed into bread-sized blocks
Bread cheese, also known as juustoleipä, is a Finnish cheese that originated in Scandinavia and is now made in Wisconsin. It is traditionally made from reindeer milk, although cow's milk and goat's milk are more commonly used today. The milk is curdled and pressed into bread-sized blocks, a process that involves coagulating the milk with rennet (an animal-derived enzyme) to form a stable protein structure. The curds are then pressed through a strainer and packed into blocks that resemble slices of bread.
The bread-sized blocks of cheese curd are then baked in a special oven, which gives them their distinctive crust. During the baking process, the exterior sugars of the cheese caramelize, creating a toasted appearance and flavour. This process results in a block of cheese that resembles a piece of toasted bread, with a buttery, mild taste and a soft, "squeaky" texture similar to halloumi or paneer.
Bread cheese can be served warm or cold and is a versatile ingredient that can be grilled, fried, baked, or broiled. It can be cut into small squares and sautéed, or grilled on lightly oiled grates for a smoky flavour. It can also be fried in a batter, making it suitable for keto and other carb-restricting diets. Bread cheese is often paired with sweet or savoury accompaniments, such as honey, fruit, vegetables, or dips like pesto or marinara sauce.
The cheese's high melting point allows it to retain its shape even when subjected to high heat, making it a unique and convenient snack or ingredient for various dishes. Its long shelf life, of up to six months in the refrigerator and one year in the freezer, adds to its convenience and popularity among cheese enthusiasts.
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The blocks are baked in a special oven
Bread cheese, also known as juustoleipä, is a unique cheese with a crusty exterior and a soft, "squeaky" texture. The cheese gets its name from its resemblance to a piece of toasted bread, which is achieved through a baking process in a special oven.
The special oven used for baking bread cheese can be an impinger oven, a toaster with a conveyor belt commonly used for making pizzas or toasting sandwiches. This type of oven ensures even heating and consistent results. However, other types of ovens, such as conventional ovens or charcoal grills, can also be used.
The baking process is crucial in developing the unique characteristics of bread cheese. The cheese is typically baked until it reaches a bubbly surface, achieving the desired level of browning and caramelization. The duration and temperature of baking may vary depending on the specific recipe and the desired level of doneness.
Once the cheese is baked, it can be served in various ways. It is commonly sliced and served warm, either on its own or as a side dish with coffee, following the traditional Scandinavian way of consumption. It can also be grilled, pan-fried, or skewered, enhancing the crust and adding a smoky flavour. The versatility of bread cheese allows it to be paired with both sweet and savoury accompaniments, making it a popular choice for snacks, appetizers, or unique additions to salads and pastas.
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The cheese is browned and caramelised, giving it a toasted, crusty appearance
Brea cheese, also known as bread cheese, is made by curdling milk, pressing the curds through a strainer, and then packing the curds into bread-sized blocks. The cheese is then baked in a special oven, during which the exterior sugars of the cheese caramelise, giving it a browned, toasted, crusty appearance. This process is what gives brea cheese its name, as it resembles a slice of toasted bread.
There are several ways to cook brea cheese to achieve this browned, caramelised effect. One way is to grill it, by placing the cheese directly onto a lightly oiled grill grate or pan for a few minutes on each side. Another method is to pan-fry the cheese in a non-stick skillet over medium-high heat, searing it on all sides until browned. Brea cheese can also be baked or broiled in an oven until the surface becomes bubbly, and then grilled for a few minutes to finish.
The cheese's unique appearance and texture when warmed resemble toast or French toast. Brea cheese does not melt when subjected to high heat, instead, it softens and develops a bubbly surface, achieving a browned, toasted look.
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It's versatile and can be eaten hot or cold, served in slices or as a side dish
Bread cheese is a versatile food that can be eaten hot or cold, served in slices or as a side dish. It can be grilled, fried, baked, or broiled, and is a good option for those on keto or other carb-restricting diets.
When warmed, bread cheese develops a buttery soft texture and a bubbly surface. It can be grilled on a charcoal grill or pan-fried in a skillet until browned and warmed through. It can also be baked or broiled in an oven until bubbly. Bread cheese can be brushed with cooking oil or grilled directly on the grates for a smoky effect.
Bread cheese can be served in a variety of ways, such as sliced, cubed, or crumbled. It can be eaten as-is or dipped in sauces such as pesto or marinara. It can also be paired with sweet toppings such as honey, fruit jam, or syrup. Bread cheese also goes well with fruits or vegetables on a crudité tray or a charcuterie board.
In Finnish cuisine, bread cheese is often diced and used as a mild replacement for feta in salads. It can also be served as a side dish with coffee, a traditional way of serving called kaffeost or "coffee cheese". The cheese is placed in a cup and hot coffee is poured on top. It can also be served with cloudberry jelly or fresh cloudberries.
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Frequently asked questions
Brie is a soft cow's milk cheese. It is traditionally made from raw cow's milk, but can also be made from goat's milk.
The process of making Brie cheese begins with raw or pasteurized milk from cows, to which enzymes and rennet are added to help the milk coagulate and curdle. A yeast culture is also added to foster the growth of the white mold that is characteristic of Brie. Once the curd has formed, it is cut and ladled into molds, and excess whey is drained off. The cheese is then salted and left to rest for about a week to allow the rind to bloom.
Brie cheese typically takes anywhere from one to three months to ripen, depending on the size of the flat discs.
Authentic French Brie is made with raw, unpasteurized cow's milk, while American Brie is made with pasteurized milk to comply with FDA regulations. French Brie is also typically made in large rounds, between 9 and 14 inches across, while American Brie is usually sold in smaller rounds.
