How to Cook Bread Cheese

August 21, 2013Allison Murray

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!

How to Cook Bread Cheese -

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.

How to Cook Bread Cheese -

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.


Simple Bread Cheese Recipe
You won’t find bread cheese just anywhere. This delectable delicacy of a cheese is worth the hunt. And preparing it is a snap!
  • 1/2 pound brick of bread cheese
  • Honey & walnuts
  • Jelly
  • Fresh fruit
  1. 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.
  2. Cut your cheese into sticks and then into small cubes. The cheese is salty so the smaller bites tend to work best.
  3. Saute in a pan on medium heat until soft, or about 3-4 minutes, tossing around the pan regularly.
  4. 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?


Comments (9)

  • Jacky

    July 17, 2016 at 9:56 AM

    Did you try the bread cheese grilled yet?

    1. Allison Murray

      July 19, 2016 at 5:58 PM

      I never did try it grilled. Maybe that will be on my summer bucket list!

      1. Dianne

        August 18, 2016 at 9:32 AM

        It is fantastic sliced and pan fried in a cast iron pan! Eat it plan or with fruit and a glass of vino. YUM! It also makes delicious grilled cheese sandwiches.

  • Rose

    March 20, 2017 at 11:50 AM

    I just had my first taste. CAST iron fried with pepper jam on black bean chips. I Am hooked.

    1. Allison Murray

      March 20, 2017 at 12:30 PM

      Ooh, sounds fab!

    2. Kay Y~H Thorson

      October 26, 2019 at 3:59 PM

      I’d never heard of “bread cheese” until I found it in a “Swiss Colony” catalog.
      I ordered it, figuring how could I go wrong; I LOVE cheese AND bread!!! I later found out “bread” is NOT a ingredient at all.
      I did a wee bit of research and will be preparing my “bread cheese” soon!!!
      I DO hope I don’t LOVE it too much, as I’m sure it isn’t “low-cal”!!

  • Shell

    October 17, 2017 at 5:37 PM

    Can’t wait to cook some up and serve it with walnuts and honey. Maybe with an Arugula garnish?

    1. Allison Murray

      October 22, 2017 at 1:46 PM


  • laura ambrosino

    November 3, 2017 at 1:54 PM

    try it with garlic pepper…omg!!

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