Bread Cheese® Recipes

The Low-Down on Bread Cheese®

Our famous Bread Cheese® is based off a Finnish cheese called Juustoleipa, which translates to "cheese bread." Completely gluten-free, this cheese is best served warm.

Pan-fry it, bake it, grill it, microwave it, or even air-fry it - whatever you prefer!

How do you prepare our Bread Cheese®? Tag us on Instagram at @carrvalley and make sure to add the hashtag #breadcheese!

Quick Bites

Microwave it! Cube up the Bread Cheese® and put it on a microwave-safe plate. Microwave for 15-20 seconds or until softened.

Air-Fry it! Cut into large cubes or strips and air-fry at 350 degrees for 10 minutes, flip pieces halfway.

Panini Press! Cut into large cubes and press until heated, about 5 minutes.

BREAD CHEESE® & CHORIZO TACOS

INGREDIENTS

Chipotle Cream:

1 cup (8 ounces) sour cream

4 1/2 teaspoons minced chipotle

peppers in adobo sauce

1/4 teaspoon salt

Tacos:

1 pound uncooked chorizo sausage

1 medium onion, chopped

1 medium poblano pepper, seeded and finely chopped

8 ounces Carr Valley Bread Cheese®

12 corn tortillas, warmed

Minced fresh cilantro, lime wedges, and sliced radishes

DIRECTIONS

Combine the sour cream, chipotle peppers and salt in a small bowl.

Cook sausage, onion, and poblano pepper in a large skillet over medium-high heat for 8- 10 minutes or until meat is no longer pink. Remove sausage mixture to paper towels to drain.

Meanwhile, warm Bread Cheese® in a large, nonstick skillet over medium heat, cook for 2-3 minutes on each side or until warmed through. Transfer Bread Cheese® onto cutting board; cut into strips. Top tortillas with chorizo mixture and Bread Cheese®. Dollop with chipotle cream. Serve with cilantro, lime wedges, and radishes.

BALSAMIC BREAD

CHEESE® KABOBS

INGREDIENTS

3-4 wooden skewers

1/2 cup balsamic vinegar

4 slices (about 1-inch thick) French bread baguette, cubed

1 cup cherry tomatoes

1 package (6 ounces) Carr Valley Bread

Cheese®, cubed

Salt and pepper to taste

DIRECTIONS

Soak wooden skewers in water for at least 30 minutes. Meanwhile, bring balsamic vinegar to boil in a small saucepan over medium heat. Reduce the heat; simmer, uncovered, until thickened and glaze consistency, about 4-5 minutes. Set aside.

Grease the grill grate. Heat the grill to medium heat. Thread the bread, tomatoes, and Bread Cheese® alternately onto skewers, beginning and ending with bread.

Optional: Serve on bed of arugula.

Grill kabobs, covered, for 3-4 minutes or until cheese is warmed through, turning once.

Drizzle with reserved balsamic reduction. Garnish with basil. Serve immediately.

BREAD CHEESE® SHAKSHUKA

INGREDIENTS

1 Tbsp olive oil

1 small yellow onion, diced

½ yellow bell pepper, deseeded and diced

2 cloves garlic, peeled and roughly

chopped

½ tsp chili pepper flakes

1 cup kale, stems removed and roughly

chopped

1 package precooked kielbasa, sliced

1 - 28oz can crushed tomatoes

2 tsp white sugar

1 package 10oz Carr Valley Jalapeno

Bread Cheese®

4 large eggs

DIRECTIONS

In a large pan with high sides, heat the olive oil over medium heat. Once hot, add onion, bell pepper, garlic, and chili pepper flakes. Cook, stirring occasionally for 3 minutes, or until onions and bell peppers are softened. Add in the kale, kielbasa, crushed tomatoes, and sugar. Mix to combine and cook for another 5-7 minutes until the sauce has thickened and the kielbasa is heated through. Bring heat down to low, the sauce should only be at a simmer so the bottom doesn’t burn.

Cut the Carr Valley Jalapeno Bread Cheese into four portions. Nestle the bread cheese into the sauce, making an “X” shape in the pot with the cheese. In the empty spaces between the cheese, make 4 small wells in the sauce. Crack an egg into each well, and then cover the pot with a lid and let simmer for 5-7 minutes, or until the eggs are cooked to your liking.

Once the eggs are done, serve hot with your favorite bread on the side. This meal is great for any time of the day and comes together in just about 30 minutes.

BREAD CHEESE® AND CHICKEN BOWLS

INGREDIENTS

APPLE-HONEY VINAIGRETTE:

1/4 cup apple cider vinegar

1/4 cup honey

1 teaspoon ground chipotle chili pepper

1 teaspoon soy sauce

1/2 cup extra virgin olive oil

Salt and pepper to taste

JUUSTOLEIPA AND CHICKEN BOWLS:

1 pouch (8.5 ounces) ready-to-prepare

quinoa and brown rice blend with garlic

4 ounces Carr Valley Bread Cheese (juustoleipa), cut into 1/2-inch cubes

1 cup shredded cooked chicken

1 cup cherry tomatoes, halved

3 green onions, chopped

DIRECTIONS

Combine the apple cider vinegar, honey, chipotle chili pepper and soy sauce in a medium bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Set aside. Cook quinoa-rice blend according to package directions. Place Bread Cheese® on a microwave-safe plate; microwave on high for 20-25 seconds or until warm. Divide the quinoa-rice blend between two serving bowls; top each with half of the Bread Cheese®, chicken, and tomatoes. Drizzle with reserved vinaigrette; toss to coat. Sprinkle with green onions.

PESTO-CAESAR SALMON SALAD WITH BREAD CHEESE CROUTONS DIRECTIONS

INGREDIENTS

Pesto-Caesar Dressing:

1 1/2 Parmesan cheese, grated (1/2 cup)

3 garlic cloves, chopped

2 tablespoons lemon juice

2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon anchovy paste, optional

2/3 cup olive oil

1 1/2 cups fresh basil leaves

Salt and pepper

Salad:

4 salmon fillets, with skin (4 ounces each)

Salt and pepper

1 package (10 ounces) Carr Valley Garlic

Bread Cheese®

2 medium fresh lemons, halved

2 heads romaine lettuce, torn

Fresh basil leaves

Pesto-Caesar Dressing:

Place the parmesan, garlic, lemon juice, Worcestershire sauce, Dijon mustard and anchovy paste if desired into a food processor; cover and process until mixture is combined. While processing, slowly drizzle in olive oil until blended. Add basil; cover and process until mixture is smooth. Season with salt and pepper.

Salad: Grease grill grate. Heat grill to medium. Spread 1 tablespoon dressing on each salmon fillet; season with salt and pepper. Place salmon skin side down on grill grate. Grill salmon, covered, over medium heat for 10-12 minutes or until fish flakes easily. Transfer salmon to a cutting board; remove skin. Place Bread Cheese® on a grill grid. Grill, covered, for 2-3 minutes on each side or until warmed through. Transfer Bread Cheese® to a cutting board; cut into cubes. Grill lemons cut side down. Place romaine into a large serving bowl. Drizzle with dressing; toss to coat. Top with salmon and Bread Cheese®. Garnish with lemons and basil.