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At the Lincoln Park Farmer's market last year, my mother and I were browsing and found a vendor selling grilled cheese. Not sandwiches, just the cheese, in about 6 inch rounds, individually packaged. The cheese was grilled before wrapping, and the vendor was reheating some samples. It tasted somewhat like mozzerella, but the texture was different, and almost meatlike (chewy, made of stacked strands if that makes any sense.) Really tasty, and my mom loved it. The only other thing I can remember is that it was was from some northern European country... Norway, Sweden, something like that.

Now, I would love to get some of this cheese for my mother's b-day, except I obviously don't know what it's called, and googling "grilled cheese" just ends up with sandwich recipes. Any help would be greatly appreciated!

It isn't Scandinavian, but it sure sounds like Halloumi.

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-Dom
www.skilletdoux.com

If you hadn't said Northern European, it sounds like Chihuahua:

http://www.chihuahuacountry.com/images/pic_queso_2.jpg

The El Presidente / La Preferida you get at the Jewel is not going to have the texture you describe, but when I've had it in Mexico it is stringier and could perhaps be called meatier. The traditional shape, size, and flavor is at least right for you.

But do I follow you that the cheese is actually grilled before packaging, then wrapped up, and when you buy it, you reheat it? I haven't encountered that.

That sounds about right. I saw this cheese being demonstrated at my local Sam's, then shortly thereafter at Green City Market. I don't think it is difficult to procure and easier still at well stocked cheese department with knowledgeable help.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Is this the stuff?







=R=

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I just wanna live until I gotta die. I know I ain't perfect but God knows I try. --Todd Snider

Twitter: ronniesuburban

I buy the halloumi suggestion:

http://dinnerdiary.org/wp-content/hallo ... grette.JPG
http://dinnerdiary.org/wp-content/halloumi_stacks.JPG
http://www.eatanddrink.co.uk/images/rec ... loumib.jpg

It does have more of a tofu-like consistency. It is much stronger than chihuahua or mozzarella, which threw me. The common preparation is Cypriot saganaki, basically (the Greeks use kasseri). The name could sound Finnish, I suppose.

It's Brun-uusto, a version of Juustoleipa.

(Sorry, Dom!)

Aha...

Juustoleipa?

http://foodsci.wisc.edu/store/cheese.php

(Look halfway down the page)

This page says that Brunkow is producing it, even if the Brunkow website doesn't.

Edit: Damnit, Peter (Rene G), will you stop that please!!!

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-Dom
www.skilletdoux.com

Cheesus, Ronnie and Rene. I know where I'll be this summer.

Boy you guys are fast

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Wow, Ronnie, Rene, that's totally it! You guys are awesome, and I'm relieved I wasn't totally off regionally... except for the Wisconsin bit

Now I just need to get some for deal old mum...

+100 awesome points for you guys, and everyone else for such a quick reply!

Chiming in late on this one...

This cheese is known as "coffee cheese" ("kaffeost") in Sweden and comes from Northern Sweden/Lappland. Traditionally, this cheese is cut into sugarcube-sized pieces and placed in one's coffee cup. Hot coffee is then poured over the cheese as well as a few sugar cubes. After drinking the coffee, the softened cheese is then spooned out and eaten. Well-made coffee cheese should apparently squeek when chewed but not be dry/crumbly.

Keep in mind that coffee up there is traditionally made by boiling coffee grounds in water over an open fire. So, it's served hot and strong (and gritty if you don't give it a few minutes to settle).

I've never tried it myself but I'll keep my eyes peeled next time we head up north.

FWIW - I've never seen this eaten by itself or as a "normal" cheese.

I believe Brunkow sells their cheese at a few places in the Chicago area. I know I've seen their spreadable cheeses at Whole Foods. I'd start there. Or call Brunkow and ask where it's sold around here.

See
http://www.pcmli.com/cw_bk.htm

I've bought a version of this cheese at Woodman's.

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LAZ
Dining Chicago
Index to LTHForum Recipes, 2004-2008

This style of cheese has actually been somewhat common out in the driftless region of Western Wisconsin for the past couple of years. (I know that Pasture Pride in Cashton makes a version they call "Juusto" that's sold somewhat commonly in the area.) But then again, that area has enough Scandinavian influence that you'll see entire pallets of lefse grills being sold in the aisle at Wal-Mart near the holidays.

In case anyone is in the area, Brunkow also has a booth at the Dane County Farmer's Market each week.

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-Pete

I was at the Jewel in Orland Park on Saturday and one the samples was a grilled flat of cheese called Bread Cheese. The packaging indicated it was a cow's milk cheese produced in Wisconsin. It was quite tasty.

I've purchased the exact Brunkow cheese you're looking for at Whole Foods (Dearborn & Superior). It's also at the Green City Market, as Ronnie's pics suggest.

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Local Beet

They also have this at both Evanston Whole Foods, as well as the Evanston Farmer's Market on Saturdays. Many many options to obtain this delicious cheese.

I bought it at Sam's wine on Clybourn.

we've gotten it at sam's too... though i don't remember it already being grilled in the package?? maybe he did that at the market for expediency?

The one I bought at Sam's Wines was grilled. I just heated it up in a grill pan when I used it. I've put olive tapande's on it for h'orderves, and marmalade if for breakfast.

I am fairly sure that the Treasure Island on Wells carries this cheese during the summers.

OTF

This is not the Brunkow cheese cited already. It is made by Carr Valley Cheese, who produce a wide array of cheeses in Wisconsin (nearly all highly delicious). I've not tried this myself, but I have seen it in the mass-markets. I know there area few halloumi style cheeses from Wisconsin, but I have yet to try. Halloumi is signficantly saltier than the Brunkow grilling cheese. I'm a fan of halloumi (get yourself to Venus in Greektown to try if you need) and the Brunkow stuff. I hope to track down the local, good, halloumi soon.

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Think Yiddish, Dress British - Advice of Evil Ronnie to me.

The Local Beet's very big list of 2013 Farmer's Markets

Costco had this recently.

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LAZ
Dining Chicago
Index to LTHForum Recipes, 2004-2008

Yep, had it yesterday at the one on Clybourn.

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Ed Fisher
my chicago food photos

RIP LTH.

Woodman's has it too,

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"Good stuff, Maynard." Dobie Gillis

If you want to buy at an independent shop, the Logan Square location of Provenance (California St. just south of Logan Blvd) carries Brunkow. You can often buy it at their stall at the Logan Square Farmer's Market, Sundays from 10am - 3pm on Logan near Milwaukee. They've been known to have samples as well.

I just picked up 2 packages of the Brunkow cheese at the Federal Plaza Farmers Market. One plain and one garlic. I am wondering if I can prepare this in the toaster oven at work?

I don't see why not. I wouldn't put it in a pop-up toaster, but a toaster oven, a regular oven, a grill pan all seem like fine ways to heat it.

Toaster oven's fine. It'll soften but won't get runny so you won't mess it up..