ExpandAnd another confession, this one an "oops".
This delightful Finnish cheese has been hanging around in the refrigerator since a dinner party before I left home.
As you can see from the instructions, it's intended to be eaten warm. It can be heated in the oven (my preferred method) or microwave. I think I've even had it grilled. Once it's warm, it gets gooey although not as spreadable as a soft cheese like, say, Brie. It's salty and savory, not a stinky cheese. I like it. I decided to finish it today for lunch, with crackers. So I microwaved it. The first time, it wasn't soft enough so I microwaved it longer. It began to bubble. See?
Well. I can't even cut it with a sharp knife! It's taken on the toughness of a Parmesan rind! I tried chewing it, to no avail. Good flavors come off it, but it isn't edible any more. I suspect it's more because of overcooking than because of age.
As I said: oops!
I'll try cutting it and putting it in a bean or other skillet dish, to see if I can coax the last bit of umami out of it the way one does with Parmesan rinds.
I may need my meat cleaver to do it.
This situation is too good to not ask AI for advice I was genuinely curious about the fix.
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Soften with Heat: Warm it gently in a pan or microwave for a few seconds to restore its soft, squeaky texture. Avoid overheating to prevent melting.
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Soak in Warm Water: Submerge it in warm (not hot) water for a few minutes to rehydrate and soften.
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Store Properly: To prevent further toughening, keep Juusto wrapped tightly in plastic wrap or an airtight container in the fridge to retain moisture.
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Use in Cooking: If it’s too tough to eat as is, grate or cube it for dishes like casseroles or salads, where texture matters less.
