A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related. The author is currently a cheesemaker at Churchtown Dairy in Hudson, NY and was previously a cheesemaker at Jasper Hill Farm in Greensboro, VT. (All Photos by Matt Spiegler unless otherwise credited) 
Ok, I know this looks like some sort of “Exxxtreme Foodz!” concoction (and yes, it comes from a site called Dude Foods), but it actually sounds kinda good, and uses the Finnish “cheese bread” known as Juustoleipa, which is genuinely tasty. Assuming you substituted a quality cheese, maybe a Landaff or a Beecher’s Flagship, for the processed cheese, this could be pretty great. Via Bon Appetite:
until now, one final frontier of grilled cheese had remained: the all-cheese grilled cheese. No bread, no fillings, just cheese. Nick at Dude Foods managed to pull this off thanks to an invention of America’s cheese headquarters, Wisconsin, called “bread cheese.” It’s made of pressed, baked squeaky cheese curds, based on a Finnish cheese called Juustoleipa (which is fun to say), and it substituted perfectly for the real thing. Nick popped a piece of American cheese between two bread cheese “slices,” sauteed it in some oil, and prayed that he wouldn’t drop dead on the spot.
Read the full story.
(Photo ©2013 Bon Appetite)
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I want this.
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Yes, I need to try this, however… it’s leipäjuusto, not juustoleipä! To non-Finns: It’s a regional thing. To Finns: I...
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I made this on Saturday and everyone loved it. MAKE IT.
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