Warmed Juustoleipa with Strawberry-Rhubarb Jam

 The rich, buttery flavor of juustoleipa (bread cheese) complements both sweet and savory dishes.  Try it with homemade Strawberry-Rhubarb Jam for a delectable sweet and salty combination.

Serves: 8


  • 3 cups chopped fresh rhubarb
  • 1 1/2 cups halved fresh strawberries
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 2 packages (6oz each) Juusto
  • Oat crackers
1. Bring the rhubarb, strawberries, sugar and lemon juice to a boil in a large saucepan over medium-high heat, stirring frequently. Reduce heat to low. Simmer, uncovered, for 40-45 minutes or until the fruit has softened and mixture has thickened, stirring occasionally.
2. Remove from the heat. Cool jam for 10 minutes. Transfer to jars or refrigerator containers. Let stand until cooled to room temperature.
3. Warm juustoleipa in a large, nonstick skillet over medium heat; cook for 2-3 minutes on each side or until warmed through. Transfer cheese to a cutting board. Cut juustoleipa into slices; serve warm with jam and crackers.



  • Store leftover jam in the refrigerator for up to 2 weeks
  • Try the jam with aged cheddar or gouda cheese

© Dairy Farmers of Wisconsin

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.