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Brun-uusto™
The Basics
| Make | Soft | ||||
| Sub Make | Fresh or Unripened cheese: lactic or rennet set | ||||
| Post-Make | Wrapped, Rolled or Processed | ||||
| Sub Post-Make | Other Wrapped | ||||
| Typical age profile | Unaged | ||||
| Approximate weight(s) | 226g / 8 oz. precuts | ||||
| Dimensions |
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| Geographical origin | Wisconsin; United States | ||||
| Protected status | No | ||||
| Species of milking animal | Cow | ||||
| Breed of cow | N/A | ||||
| Raw/pasteurised milk | Pasteurised | ||||
| Vegetarian/animal rennet | Microbial | ||||
| Commonly encountered variations | Pizza, jalapeno, bacon, garlic, cranberry |
The Story
Brunkow’s Brun-uusto is a unique take on juustoleipa or “bread cheese”, the Finnish cheese originally made from reindeer milk. This squeaky, mild variety is baked after pressing, giving the exterior a delectable crusty look reminiscent of bread. Because of its low acidity, bread cheese doesn’t melt when heated, making it a great grilling cheese. Best enjoyed warm, it can be heated on a grill, stovetop, or even the microwave until soft, tender, and bubbly.
Cheese has been made at Brunkow Cheese in Darlington, Wisconsin since 1899 using milk from small, neighbouring dairies. This family-owned and operated maker works in small batches to produce a variety of artisan cheeses that make the most of the high-quality Wisconsin milk from their community.
The Character
Buttery, toasty, and savory, Brun-uusto is a semi-firm cheese that is simultaneously tender and squeaky. Its white interior shines against the caramel-gold of the gently browned exterior.
Perfect Partners
Try Brun-uusto with fresh pear, beef sticks, a bite of crusty bread, or a drizzle of maple syrup. Ideal beverage pairings include blond ales, tiki drinks, perry, or fresh apple cider. For the classic Finnish spin, dunk it in black coffee.
