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Carr Valley
Bread Cheese

In Finland they call it ‘Juustoleipa’, which roughly translates to what we call it around these parts. Make no mistake; there isn’t any bread involved. It's all pasteurized cows milk that's baked just after formation into cheese, hence the roasty toasty appearance. In fact, Juusto would traditionally take the place of bread at the breakfast table, and was used for spreading jam on or dipping in coffee. Just heat it up in a skillet or oven until warmed through and gooey. That’s a custom worth resurrecting in our book – leave it to the Wisconsinites, they know how to get a chilly day started right!

Just the facts

Country USA
Region Wisconsin
Maker Carr Valley
Milk Type Cow
Pasteurization Pasteurized
Rennet Type Animal
Age No
Cheese Type One of a Kind
Wheel Weight 12 ounces
Pairing Recommendations

Pour a glass of...

  • Rose

    We love them all! Everything from light, crisp Provence style to deep and fruity Spanish Rosados. Don’t be afraid to enjoy rosé year-round, but we like the summer staple best with refreshing, mild cheeses that are great in warm weather.
    Pair with: Young chevres like Coupole and bloomy rinds like Moses Sleeper for the lighter stuff. A darker, fruitier rosé can stand up to a heavier cheese like nutty Pecorino Oro Antico. Sparkling rosé is a perfect match for Nettle Meadow Kunik.

  • Lagers and Kolsch

    Lager, Dunkel, Schwarz, Pilsner, Kolsch Ale

    Lagers run the gamut from crisp, pale Pilsners to dark-malted Dunkels and Märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.
    Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.

Bread Cheese zoom

Makes a great cheese plate with...