This is a Finnish cheese, known in Finland as juustoleipä. There it is made with reindeer milk, here in the USA it is made with cow’s milk. As best I understand, much of the moisture has been removed, and what is left is a dense, squeaky, salty cheese that doesn’t melt when you grill it in a pan; instead, it softens, and browns up like a burger. Or a piece of toast.
That being said, it’s... okay enough. I mean, I like it, but I’m not ready to rave about it. It’s cheese. It’s warm and crispy. It’s good. Am I missing something?
When I was a young man, one of my uncles did a lot of work for the city and county, and part of his pay would sometimes be surplus food. Like those giant cans of pork and beans. Since he had 4 boys (and me) to do the work (stuff like cleaning libraries - try running one of those floor buffers when you only weigh 130 lbs), he occasionally took that form of payment. Sometimes he would get what we called "gubmint cheese". It wasn't what you describe - it was a big block of yellowish something, but it didn't melt either. At all. You could leave it out in the sun on a 100 degree day (we did this experiment - got in more than a little trouble over it too) and it wouldn't melt.
I want to revisit this. I gave it a second try, but this time I bought garlic bread cheese. And this is the hot ticket. Much better. Cube it, then sauté it in butter until it is brown on all sides.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Halloumi and kasseri (oooh saganaki) are in my fridge as we speak. I've grilled a chunk of provolone before for an appetizer. Pretty good but gooey to eat. Who says that's all bad.
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