How to Cook Bread Cheese
This, my friends is your lucky day. Today you’re going to learn about a tasty food called bread cheese and you’ll also learn how to prepare and serve it!
I love bread. Or, I guess I should say I loved bread – past tense. You see 18 months ago I was diagnosed as Celiac and my bread eating days were over just like that. And you have never met such a “bread-eating fool” as me. I’d eat plain old white bread with butter, sandwiches out the wazoo and there were always multiple forms of bread including croissants (oh, how I miss them), bagels, French bread, dinner rolls…
I quickly started buying and trying gluten free breads. And while I’ve found ones that I think are decent I haven’t found anything I think is a comparable substitute.
In comes bread cheese. Have you heard of this stuff? It’s a soft cheese that apparently has roots in Sweden that resembles bread. You can heat it to the point of being soft but it doesn’t melt. When served hot it has a texture that is similar to French toast. Oh, and it squeaks when you eat it. Just a little bit. But oh man is it tasty.
Bread cheese can be found at grocery stores with a good cheese counter or specialty grocers. I purchase mine at our little country grocery store oddly enough but I also have gotten it at Whole Foods. It is expensive, running around $12 a pound. The package you see above is just over half a pound and will last quite a while if only one or two people are getting after it. It is both salty and rich which means you’ll only want to make small servings for each person.
- ½ pound brick of bread cheese
- Honey & walnuts
- Fresh fruit
- Bread cheese is scored into long sticks. As a rule I prepare one half stick per person. As such, this package contains 12 small servings. The image above shows one full stick - or two small servings.
- Cut your cheese into sticks and then into small cubes. The cheese is salty so the smaller bites tend to work best.
- Saute in a pan on medium heat until soft, or about 3-4 minutes, tossing around the pan regularly.
- Serve garnished with honey and walnuts (my personal favorite), a dollop of jelly or jam or serve on a toothpick with fruit, like blueberries, to serve as appetizers.
Alternatively I’ve heard that grilling the cheese in its whole form is also delicious. I’ll give that a go next time I have the grill going and report back.
Had you heard of or tried bread cheese before reading about it here? Is it something you’ll give a go?