Grilled Bread Cheese with Olive-Jalapeño Salsa Verde

Never heard of bread cheese? No need to Google it—here’s the deal: This Finnish squeaky cheese, traditionally made with reindeer milk, is now being produced in the United States with cow’s milk using similar techniques. And no, the cheese doesn’t actually include bread, although it is baked as part of the cheesemaking process—hence, the browned spots on the exterior. When heated on the stovetop, as we do here, the cheese softens but maintains its shape. We serve it with a dollop of piquant salsa verde that features buttery-sweet Castelvetrano olives and jalapeño. The salsa can be made up to 3 days in advance and refrigerated, and the flavors will intensify even more. The recipe makes more than you’ll need for the cheese; leftover salsa is delicious atop scrambled or over-easy eggs for breakfast.