Eric Benjamin Kleinberg is a professional photographer from Chicago, USA and has lived in Amsterdam, The Netherlands since 2015. His photo work covers anything under the food umbrella such as food culture and lifestyle, portraits of chefs, farmers, culinary icons, documentation of culinary excursions, interiors of restaurants and hotels and of course, food.
What is your connection to Jukolan Juusto?
In 2015 Kristina Vänni and I began working together on her cookbook project Homefarm Life, a peek into Finnish food and lifestyle. Over the years I’ve become quite fond of Finland, and the more I learn about Finnish food and culture, the more I love it. This past summer we were introduced to Finland’s first cheddar cheese produced by Jukolan Juusto and was very surprised by the range of flavors offered. As a Midwesterner I’ve had a lifetime of eating some of the tastiest cheddars coming from Wisconsin, the dairy capital of the USA, just north of Chicago. Jukolan Juusto’s line of cheddars gives even the most established names in Wisconsin cheese a run for their money.
How would you use Jukola’s cheddar?
There’s no doubt Jukolan Juusto’s cheddars would make for a fantastic grilled cheese sandwich, a staple meal in most American kid’s diet. Imagine toasted, buttered sourdough bread with melted, gooey Aito Original cheddar cheese in the middle. Add a bowl of tomato soup and you have a flavor marriage made in heaven.
I’m honored to be with Kristina as a part of the Jukolan Tribe. Kiitos!