Newsletters

Get Dining Out delivered to your inbox every Wednesday Morning.

Our Favorite Things: Carr Valley Bread Cheese
A firm, mozzarella-like cheese that just needs a quick pan fry. By Anna Spiegel
Comments () | Published February 8, 2012
Photograph by Erik Ueke.

If you work in a restaurant kitchen, the last thing you want to do when you get home is slave over another stove. I discovered Carr Valley Bread Cheese when I last cooked in a restaurant, and it was a godsend. All the firm, mozzarella-like cheese needs is a quick pan fry—or 30 seconds in the microwave—and you have a warm, melty block that tastes like a homey grilled cheese sandwich.

The Wisconsin cheese is a twist on a Finnish product, juustoleipä. Carr Valley bakes its version, giving it a nutty brown surface that crisps nicely in a skillet. The mild, sweet-salty flavor takes well to a dab of apricot jam, a drizzle of honey, or a dunk in fresh marinara. Or you could go the post-restaurant-shift route: Unwrap, zap, and enjoy with a cold brew.

Carr Valley Bread Cheese, $8.40 a pound, is available at Whole Foods and at carrvalleycheese.com.

This article appears in the February 2012 issue of The Washingtonian.

Categories:

From the Magazine Our Favorite Things
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
blog comments powered by Disqus

Posted at 01:35 PM/ET, 02/08/2012 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs