Long storing and heat-loving juustoleipä is really fun to have around in the summer for big summer salads and grilled skewers or wherever you need a fun cheese to start a great conversation.
In Scandinavia, bread cheese is often served as a dipper in hot coffee. To each their own, but in Wisconsin we like to pair it with crisp and cold lagers and pilsners or chilled whites on the sweeter end of the spectrum like riesling, grüner veltliner, pinot gris or viognier.
Bake it, griddle it, grill it, or pop it in a toaster oven— juustoleipä is really fun to heat because it softens but cannot melt. We love to throw it onto veggie skewers and grill it up in the summer. It’s also really yummy at room temperature, cubed and in almost any kind of salad.