Juustoleipa Cheese

Looked it up in my 1976 World Atlas of Cheese -- it comes from central Finland; at that time, there was a factory in Sotkamo that made it (besides the small farmhouse producers). It does sound intriguing: "the surface . . . is grilled above an open fire, or in the oven, then set aside to ripen; in a few days it is ready to eat." Cow's milk, with a 40% fat content, mmmmmm :lips:

My guess is that you'd have to find a purveyor that has specialty Scandinavian imports. Is there a town near you that has a lot of descendants of Finns? Or maybe even Marshall Field can get it; they carry food products, don't they?

 

Maybe Treasure Island? Come on, you Chicagolanders, help Kidaly out on this one.

 

The locals refer to it as squeeky cheese up here. We have a large Finish population up here.

It's available in most supermarkets up here... I believe it's made locally. I've attempted to make it once. It's basically milk and renet. I say attempted because it didn't appear like the store bought stuff... but tasted just as good.

The old Finn's put it in their coffee.

Hex in da U.P.

 

I did not get the "toasty like rind" on the cheese, nor did I get very much of it.

I was in the local Co-op yesterday and they had some for sale there that wasn't local (mostly it's in packaging from the grocery store)... Sorry I can't remember the brand but if I think of it, I'll post it when I do.

Hex

 

Kidaly, I thought of you today in the upscale food store cheese section. I hadn't realized I had tasted this cheese, as the Finnish name hadn't stuck with me. I took some to my book club and it was a huge hit.

The one I found was made by Fennimore Cheese of Fennimore, Wisconsin. It was priced at $9.99 per pound- a great incentive to learn to make your own! Here's their site.

 

Very, very plainly. I nuked it for a short time (as directed on the package), cut it into bite-sized pieces and served it on toothpicks. Everyone raved about it! It's mild and rich-tasting. I never thought of putting preserves on it, but I bet it would be delicious. Kind of expensive to make a meal of. But it's very unusual in most of this country, so I'd not hesitate to serve it as an hors d'oeuvre with some type of piquant sauce (Pickapeppa or a good, fresh salsa of any kind). I can see why you're interested in making this yourself!

Good luck, and good eating.

 

I just discovered this cheese at The Babcock Dairy Store on the University of Wisconsin campus. It looked tasty and interesting so I picked it up for the 4th celebration. It's priced better than other posts quoted, at $4.95 per pound. They have regular and jalapeño flavored. They suggested serving it warm with honey, jam, or salsa.
Come get some - and make a weekend of it! Madison is a great place in the summer!

 

I think this is what around here they call bread cheese because it looks like a piece of grilled french toast. The package is labelled "bread cheese" (no sophisticates here!) so that's why I'm not sure what it really is. I get it at the local IGA. I usually cut it in strips and nuke it about 15 sec. and just eat it. Some people put jam on it. If you do that, I recommend a good strawberry jam or orange marmalade, or of course my favorite, tomato preserves. I once got a big piece of it from a friend of mine that wasn't baked, so I had to grill it. Someone brought it from a place here in the midwest where they make it, but I don't know where. I'll see if he remembers.

 

Cheese - Carr Valley, Bread Cheese

 

I used ot live in Finland and have had a facination with this cheese ever since. The first comment caught my attention... about eating this cheese with fruit or something sweet. Your on the right track. One of the most tradition ways to eat this cheese is to serve it warm with honey and cloud berries. Cloud berries are a slightly sour and it looks like an orange rasberry. If you can't get those lingin berries or lastly cranberries work. It is the flavor combonation of creamly, sweet, and sour that goes so wonderfully togeather. Now here is another random way to enjoy this cheese. my muma(finnish for Grandma) would always cut the cheese into small cube( wile cold) and make us herbal tea with honey and then drop a piece in the hot tea. It kind of serves as milk and as you drink the tea the cheese warms and it a perfect treat by the end. I know it sounds wierd but it is pretty tasty.

 

Juustoleipa is great fried with butter and topped with lingonberries or lingonberry jam.

 

Oh yes, I agree, Juustoleipa is really delicious. I prefer the ones made from reindeer milk, originally from Finland. Do you know what milk your Juustoleipa was made from?

 

Found it for you:

http://www.igourmet.com/shoppe/Juus...pepperjamppc&gclid=CMySgdWsrbkCFRRk7AodG2AAZw

Chef Murph