Bread Cheese® Recipes

Bread Cheese® Recipes

www.carrvalleycheese.com

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

Recipe @wisconsincheese

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 Optional: Serve on bed of arugula.

DIRECTIONS

Recipe @wisconsincheese

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.

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

Recipe @wisconsincheese

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 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

DIRECTIONS

Recipe @wisconsincheese

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.

SAVORY STUFFING WITH HOLIDAY BREAD CHEESE® INGREDIENTS 1 loaf (14–16 oz) day-old French or Italian bread, cut into ¾-inch cubes (about 10 cups) 4 Tbsp unsalted butter 1 large yellow onion, finely chopped 3 celery stalks, finely chopped 2 medium carrots, peeled and finely chopped 2 cloves garlic, minced 1½ tsp kosher salt ½ tsp freshly ground black pepper 1½ tsp chopped fresh sage (or ½ tsp dried) 1½ tsp chopped fresh thyme (or ½ tsp dried) ½ tsp chopped fresh rosemary (optional) ½ cup chopped fresh parsley 2½ cups low-sodium chicken or vegetable broth (plus more if needed) 2 large eggs, lightly beaten 1 (6 oz) piece Carr Valley Holiday Bread Cheese®, cut into ½-inch cubes Butter for greasing the pan

DIRECTIONS Preheat oven to 350°F. Spread the bread cubes on a baking sheet and toast in the oven for 10–15 minutes, until dry and just golden. Remove and let cool. Increase oven temperature to 375°F. In a large skillet, melt the butter over medium heat.

Add onion, celery, and carrots. Sauté for 10–12 minutes, until vegetables are soft and fragrant. Add garlic, salt, pepper, sage, thyme, and rosemary.

Cook for 1 minute more. Remove from heat.

In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, chopped parsley, and broth. Toss until the bread is evenly coated and softened but not soggy. Let sit 5 minutes, then stir in the beaten eggs.

Transfer the mixture to a greased 9x13-inch baking dish. Gently press it down and top evenly with the cubed Holiday Bread Cheese®.

Bake uncovered for 35–45 minutes, until the stuffing is golden brown on top and the cheese is lightly toasted and melty.

Let rest for 5–10 minutes before serving. The result: a classic, crave-worthy stuffing with buttery, herby flavor—and a warm, savory topping of Holiday Bread Cheese® that makes it feel extra special.