We’re back and ready for business! DIY Bread Cheese anyone?

Hi there, just a quick note to officially open back up after the nice, long, luxurious and restful winter break we took! I hope you had some fun and cozy times too.

Now that routines are getting back to normal, my thoughts turn to comforting, every day meals and of course, cheese. I was inspired when I saw an image somewhere of Bread Cheese, also known as Juustoleipä- ever heard of it? You can get the basics here plus some lovely images since I haven’t offered many!

Give it a go if it’s stocked near you but if it isn’t, I think you could use our Paneer recipe, add salt to taste and press the drained and almost cool cheese into a buttered cast iron skillet. Broil it until it browns a bit on the top. Allow to cool slightly, slice up and serve. Serve how you ask? Well, you could come up with some normal ways like with fruit and a warm potato leek soup or topped with pesto and alongside an arugula, pear salad…but if the cold weather is making you nutty, you could try dipping it in coffee as is traditionally done with Bread Cheese- this blogger puts all manner of weird and delicious looking things in coffee!

Have fun!

To Recap- So when your Paneer is still pliable but not runny at all, press the cool curds into the buttered cast iron skillet. If possible, allow to cool further in the fridge and firm up like you would Paneer normally. You can broil it as mentioned, or just toast it on the stove top and serve it upside down to show the crispy side. It will not melt, just get a crispy crust while remaining soft on the inside. I think the maple syrup or jam idea sounds amazing. Yum.

So while your paneer is still pliable, press in into the buttered cast iron skillet. You can broil it as mentioned, or just toast it on the stove top and serve it upside down to show the crispy side. It will not melt, just get a crispy crust while remaining soft on the inside. Yum.