Do you take cheese with your coffee, sir?

MADISON — A Wisconsin dairy expert has found a cheese perfect for dunking in coffee, and he’s passing the centuries-old Finnish recipe along to other cheesemakers.

James Path, a University of Wisconsin-Madison cheese outreach specialist, is teaching small state cheesemakers how to produce Juustoleipa, or bread cheese.

For 200 years, Finns have dunked it in their coffee, covered it in jam and served it as a dessert. The mild-tasting cheese develops a slight brown crust when it’s baked to 200 degrees.

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