The texture of the cheese ranges from semi-firm to the consistency of stiff cream cheese. You know what the say about payback, especially when the ferries give clever couples freedom from the road! Recipe for Juleboller, Christmas Fruit Rolls, Table Prayer: Be Present At Our Table, Lord. By Marcy. The old story is that you put cheese in an old sock, bury it in a pile of manure, and when it is finished it will crawl out! MMMMM!!! Nokkelost cheese is a good choice for snacking, for serving as an appetizer, or for use as a topping melted over potatoes and meats. West Country Farmhouse Chedda It must have been the 1950s, and the couple were going on a honeymoon touring the coast in their big car. England has a rich cheese making history. The cheese slicer, or cheese plane, is an ingenious invention developed by a Norwegian cabinet maker, Thor Bjørklund. Long ago ago in Norway traditional food was served at a wedding. The sweetness of the cheese is created during the cheese making process by heating the whey until the milk sugars caramelize. of course , credit was given to the gamelost for the disappearing stone! Historically, potatoes first appeared in Norway around 250 years ago, and it’s likely that’s when Norwegian homesteaders started to make lefse in bulk as a tasty carbohydrate. Klippfisk. Down jackets and knitwear are essential, along with weatherproof jackets and good shoes. The smell seems very, very old. If you’re traveling to the northern parts of Norway, you might get the chance to eat Finnbiff, … Well, and the smell. Klippfisk -- literally "cliff fish" -- is dried and salted cod, in a tradition dating back to the … I love cheese. Every country has something like these little pies – Polish pierogi, Indian samosas, Spanish and Argentinian empanadas – and this is Norway's version, made with Jarlsberg cheese and caraway seeds for that special Norwegian flavour. It has a soft, spreadable texture and a semisweet flavor. The cheese produced with only cow's milk is known as Mysost or Primost. Ridderost can be served as a snacking cheese, a cheese to accompany appetizers, or as a cheese that can be added to salads. The quantities of cheese produced from farmhouse methods are small. Food critics call this old cheese from Norway “aromatic.” Notes of ammonia or gym locker are commonly reported by others. (Photo: Britt Boyesen/NRK) Classic tomato herring is a perfect hostess gift and a tasty classic on a Norwegian “smorgasbord” during Christmas. After a long time the kidney stone disappeared…. Using a principle similar to that of the carpenter’s plane found in his workshop, Bjørklund perfected a device for making very thin, uniform slices from the hard cheeses favored in Norway, such as gouda and jarlsberg. It also goes quite well with alcoholic beverages, such as gin or aquavit. Even though it is a dairy product, it stores for an extended period without the need for refrigeration like flatbread and stock fish. A thin natural rind also develops around the cheese. eggs, powdered sugar, sugar, butter, flour, creme anglaise, whipped cream and 1 … The word, juustoleipa, which means "bread cheese," is also used. Lefse is a Norwegian flatbread made with a few humble ingredients: potatoes, flour, salt and butter. (For those who love being right and knowing why, it’s gamelost because the only company that makes it prints it that way on the package.). The Swedish cuisine shares a lot of similarities with Norwegian cuisine , Danish cuisine , and Finnish cuisine. Wikimedia Commons has media related to Cheese from Norway. Made from cow's milk, Pultost is a traditional Norwegian cheese that is produced as a soft cooked-curd cheese. Topped with jam or berries and whipped cream, or wafer-thin slices of gjeitost (Norwegian brown goat cheese), they're a favorite with coffee or as a snack. I love all the french, so called stinky cheeses. However you spell it, it is fun to say: GAM-mel-oost. It is made from cow's milk. The cheese is very dense and firm. Because it is coarse and dense, gamalost is best cut with a hollow blade cheese knife. It is a type of cheese that is often duplicated in other countries throughout the world. Gjetost Cheese from Norway is produced by slowly heating a vat of whey, cream and milk. Norway’s national brown cheese (brunost) harks back to its days as a poor country, with a focus on preserving fish and meats in salt, lots of potatoes and simple sauces. Your email address will not be published. Ridder is a semi-soft cheese of Norwegian origin. (Your career is looking much brighter now, isn’t it!?) A traditional hard cheese, kefalotiri (or kefalotyri) can be compared to gruyere, though it is … After souring and curdling for several additional days the fermented solids are pressed firmly into forms to create the shape. Pultost cheese is also referred to as Knaost or Ramost cheese. From flavors to textures, Norwegian cheeses are made in some creative ways. This results in a deep caramel-colored cheese with a sweet flavor and a distinctive aroma. Typically, the owners of the farms raise their animals on similar grasses, in similar areas, and with similar methods to produce the milk that is used in the production of the cheese. If refrigerated, baked cheese should be eaten within three weeks or so. It is also typically seasoned with caraway, cumin, and cloves, which add a distinctive taste to the otherwise mildly flavored cheese. A cheese of Norwegian origin, Gjetost is usually made from a combination of goat's milk and cow's milk. Baked cheese is a type of specialty cow's milk cheese that is common in Norway and other Scandinavian countries. Your email address will not be published. Due to the boldness of this cheese, a robust beer, gin, or chilled aquavit are good drink pairings. We are constantly updating the Norwegian Cheese video playlist on our YouTube channel, so you can check in for any new gamalost recipes or taste tests we come across. (For those who love being right and … Produced from pasteurized cow's milk, Ridderost is a Norwegian cheese made with an outer coating of annatto, which is a rust-colored paste commonly used to provide a distinctive orange color to a number of cheeses. Primost is also served as a dessert cheese, and it can be used in numerous cooked dishes. Gjetost is a brown Norwegian cheese made of goat's milk or a blend of goat and cow's milk. Small chunks can be included on a cheese tray for sampling with other cheeses from Norway. I lived in Norway for 4 years. 12065. Because of this, your fragrant gamalost is best stored in a tightly sealed container. I never met a cheese I could no eat. All of the above dishes are traditional food from Sweden, and while Swedes eat most of them once in a while, we commonly eat more international types of food on a daily basis. Gammelost is a Norwegian cheese that is made from goat's milk. It was invented by Thor Bjørklund in the 1920s, in case you wondered. While cheese has been produced in England for thousands of years, today England produces hundreds of varieties of cheeses. The texture is also quite similar, but the flavor is a bit sweeter with a more pronounced nutty taste. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. This is why Gjetost is sometimes called a whey cheese. Ridder cheese is most often served with fruits and vegetables, used as a cold sandwich ingredient, and melted in grilled sandwiches. risotto ai quattro formaggi risotto with four cheeses, cheeses of mexico and the caribbean queso to requeson, cheeses of mexico and the caribbean braided to oaxaca, Terms of Use | Privacy Policy | Advertise | Licensing. It is often paired with wild berry jams or honey to complement the flavor. Commercial production of this unique Norwegian cheese is primarily by the company Tine in Vik. The Finnish word, juusto, which, in English, translates to "cheese," is often used. There is a gamalost festival at the beginning of each summer if you plan to be in Sogn at that time. The cheese is also noted for its low-fat content, which most of the time is only about five percent. There’s nothing like watching a bit of crime on the telly to get into … This old cheese from Norway, spelled gamelost, gammelost, or gammalost is no exception. The cheese is made from skimmed milk that is heated and allowed to curdle naturally, which is the reason why Pultost is often referred to as a sour-milk cheese. Traditional Norwegian tomato herring. This is a traditional Norwegian goodie made with a Krumkake iron on top of the stove, then rolled around a cylinder (broomstick in the old days) until cool. Mysost is also served as a dessert cheese, and it can be used in numerous cooked dishes. As the cheese bakes, the sugars in the cheese form a light caramel coating on the outer surface, while the interior remains its natural color. Ingredients 4 herring fillets… Read More › When Gjetost is produced with goat's milk, it is referred to as Ekta Gjetost. These cakes of cheese are then repeatedly hand rubbed with different types of mold and set aside to age. All of these types of cheeses with caramelized milk sugars are often served with dark bread or Norwegian flatbread. When Nokkelost cheese is ready for market, the cheese is formed into wheels or blocks, and then it is usually covered with a bright red paraffin coating. This old cheese from Norway, spelled gamelost, gammelost, or gammalost is no exception. Norway is known for a select few inventions, and the ostehøvel, meaning cheese slicer, is amongst the most prominent ones. ... Tine Brown cheese 1 kg (Brunost - Gudbrandsdalsost) 10. A bit of blood and gore at Easter. The term, Farmstead Cheeses, refers to cheeses made with milk collected from a group of farms that are located within close proximity to where the cheese is produced. Baked cheese can be warmed either by placing it in a hot oven briefly or by using a microwave to warm it for 10 to 15 seconds. Mar 28, 2015 - This Pin was discovered by Angela Dawn. Click here for instructions on how to enable JavaScript in your browser. The old part comes from the recipe: the spoiled milk and the mold. There currently aren't any reviews or comments for this article. your own Pins on Pinterest When approved for production by the European AOC (Appellation d'Origine Controlee) the cheese is categorized as a "fermier" or "farmhouse" variety. Technically, gamalost is in the blue cheese family so you may find flecks of blue or green inside the cheese and that’s nothing to worry about. The Norwegian term, nokkel, means crossed keys, which is part of the symbol used by the Dutch city of Leiden to denote products produced within, and adjacent to, the city; therefore, the packaging and name of Nokkelost cheese may display a crossed-keys emblem to symbolize its association with the Leiden heritage that dates back to the seventeenth century. Produced in flat wheel shapes that feature a washed orange rind, Ridder cheese is aged for several months before it is marketed. All of these types of cheeses with caramelized milk sugars are often served with dark bread or Norwegian flatbread. The most famous cheese in Norway has traditionally been the brunost , or the brown cheese – caramelised whey cheese, quite similar to fudge, made with cow´s milk or goat´s milk. However you spell it, it is fun to say: GAM-mel-oost. The Swedish word, ostbröd, is another name that is used when marketing baked cheese. Cheese is an important part of both traditional and modern Danish food culture.Pre-WWII it was an expensive luxury, but quickly became the food of the people when the thick, mild and fatty Elbo became widely available (in addition to butter). If you can actually get your hands on some, then get past the aroma, Gamalost contains large amounts of vitamin K2, is high in protein, and low in fat. Tine Nokkelost Norwegian Flavored Cheese with Cumin, Caraway Seeds and Cloves 1 Lb piecesWhole Loaf - 11 LbsORDER MINIMUM 2.. I learned to love gamelost when I would visit Norway with my mom and stay with her sister. Sep 27, 2017 - A recipe for a traditional lefse spread from southern Norway found on norsktradisjonsmat.no Traditionary lefse spread from West Agder in southern Norway. A similar term often associated with European cheeses is "farmhouse cheese," referring to cheeses produced in lower volumes and made on individual farms that are situated in valleys, mountainous areas, or the meadowlands of Europe. Kefalotiri. Can anyone help. My aunt would have a piece of bread each morning with Butter and gamelost and I finally tried it…….. It contains numerous holes much like those of Swiss Emmental cheese. Tine describes the taste as 'rounded and full-bodied'. Lol! Similar in appearance and flavor to the Dutch cheese, Leiden, Nokkelost Cheese is slightly milder in flavor and softer in texture. You might also enjoy the Freaky Foods From Norway page. The cheese is baked during the production process, developing a golden brown surface that has an appearance similar to a baked crepe. The last few decades have seen production of a vast number of new soft cheeses, inspired by southern Europe, but even these are … What treasured memories, Karen. Because of its unique flavor, Gammelost cheese is usually served as a dessert cheese. The most common brand you'll find is Gudbrandsdalsost, marketed by Tine as the ‘original' brown cheese. Norwegian Foodstore team. From flavors to textures, Norwegian cheeses are made in some creative ways. Discover (and save!) For a lighter taste, try Fløtemysost, made only with cow's milk. Currently you have JavaScript disabled. This was often a regular feature on the menu at Christ… I once had cheese dunked in coffee in Norway and can’t remember what it was called it was in a little village Occasionally, it is made from only goat's milk or only cow's milk. Brunost is primarily produced and consumed in Norway. Take A Gamble On Gamelost, The Smelly Old Cheese From Norway! Thin slices are often placed on hearty crackers or breads. 7615 The Scandinavian tradition is for salty, full-fat, firm or hard cheeses, often matured, some as long as two years. Lastly, Nøkkelost is another one of the iconic Norwegian cheeses, and is widely served as a type of quiche for breakfast. Primost cheese is made from cow's milk and has a soft, spreadable texture and a semisweet taste. The spreadable form has a more intense flavor and aroma than the curds. Made from cow's milk, Pultost is a traditional Norwegian cheese that is produced as a soft cooked-curd cheese. Ridder cheese has a creamy, pliable texture and a buttery, sweet, and somewhat nutty flavor. Required fields are marked *. It's made from a mix of goat's and cow's milk, with a history that can be traced back more than 150 years. Also referred to as Kuminost cheese, Nokkelost is allowed to mature for two to three months, at which time it becomes a semi-hard textured cheese. Unlike most cheeses, it contains no salt. Both men and women own these peasant costumes. I could not handle the combination of saw dust texture and urine/locker room smell of this cheese. When it’s finished the cheese is a golden brown color. Cattle and goats gave little milk during the winter months, but the summer milk was churned to butter and made into cheese. That’s why we’re here – to bring you back the memories that often are remembered best – when enjoying … See our selection, and have it delivered to your door in 2 – 4 days worldwide! : Pages in category "Norwegian cheeses" The following 11 pages are in this category, out of 11 total. Norwegian womenswear is practical and flexible, influenced by the Nordic "less is more." The cheese is made from skimmed milk that is heated and allowed to curdle naturally, which is the reason why Pultost is often referred to as a sour-milk cheese. Farmhouse is a term that is commonly applied to any of the different types of European cheeses that are made by traditional cheese making methods and are produced from the raw milk of animals, such as cows, goats, and sheep that are raised on small regional farms, mountain chalet farms, or mountain huts. This name is derived from the bread-like appearance that is suggested from the oven-baked quality and browned outer surface of the cheese. Fruits and nuts are also good companion foods. Sweet cheese has traditionally been eaten in several parts of the country and is sometimes known as egg cheese. Gjetost cheese, pronounced "YAY-toast" by Americans or "yed-OOST" by Scandinavians, is also known as Brunost cheese. The resulting flavor is rich and creamy combined with a slightly sweet overtone. In either case, when making the cheese, the whey is slowly cooked until the milk sugars are caramelized. Also known as Mysost cheese, Primost is very similar to Gjetost cheese except that Gjetost is made from a combination of goat's milk and cow's milk or strictly goat's milk (Ekta Gjestost). Mysost cheese is a Norwegian cheese made from cow's milk. Also known as Primost cheese, Mysost is very similar to Gjetost cheese except that Gjetost is made from a combination of goat's milk and cow's milk or strictly goat's milk (Ekta Gjestost). Semi-firm in texture, Ridderost cheese has a smooth, buttery flavor that is also somewhat mildly sharp. Ost, of course, is cheese. Many Norwegian cheeses have a long history, and even today we think that gammalosten—a pungent sour Other cheeses that are similar to Ridder are Père Joseph, Port Salut, Oka, Saint-Paulin, and Trappist. Those are not melt-y strings like pizza, it’s a result of the fermentation process. Although this term originated in Europe, it is also often used to classify American varieties of cheese. Jarlsberg is excellent when sliced and served in sandwiches or when eaten plain as a snack or appetizer. Nøkkelost is definitely one of the more acquired taste of the big three Norwegian cheeses, as it contains cumin, caraway seeds and cloves, … Jarlsberg is a Norwegian cheese that is very much like a type of baby Swiss cheese. Thanks ever so much for sharing. Some of the Most Popular Traditional Food in Norway Gammel means old in Norwegian. It is also serves as a dessert cheese and can be used in numerous cooked dishes. The cheese is often served with dark bread or Norwegian flatbread. Norwegians really embrace their Viking heritage. One story was about someone putting the gamelost in a cabinet next to a jar that held a kidney stone someone had passed. Anything Viking related. It has a very strong flavor, and the texture ranges from soft to very hard depending on the age of the cheese. The sweetness of the cheese is created during the cheese making process by heating the whey until the milk sugars caramelize. It is then produced as either a spreadable cheese or as curds. Generally speaking, to make the gamalost cheese from Norway, an acid is added to skim milk, causing it to sour. However, Norwegian cheese mongers have really expanded their horizons in recent times and introduced a long lineup of cheese to the locals including blue cheese, brie, gamalost and camembert. A study has shown that people who eat this Norwegian cheese have better blood pressure scores. In Oslo, you can visit the … As it is processed, the cheese is flavored with caraway seeds. If the crust of mold on the outside gets out of hand you can trim it off. Warm or cold, baked cheese can be served as an appetizer, a snacking cheese, or as a dessert cheese. Produced in factories throughout Norway and the United States, Nokkelost cheese is a traditional creamery cheese made from partially skimmed cow's milk. Scandinavian women's fashion is minimalistic, with high-quality fabrics, combined with elegant accessories. Heart-shaped waffles are a traditional treat throughout Scandinavia, made crisp in Sweden and soft-textured in Norway. Most forms of Gjetost cheese are produced in small blocks. Finnbiff. They learned various conservation methods. When baked cheese is sold outside of Norway and the other Scandinavian countries, various names are used to market the cheese. Kept cool, it can be stored for about 3 weeks. As it is processed, the cheese is flavored with caraway seeds. Thinking of it and when I can get it eating it reminds me of wonderful times of being in her kitchen and sharing stories of family! Be the first! Since the baking process lengthens the life of this cheese, it can be frozen for long-term storage and kept for approximately one year. The texture is mostly grainy – it almost looks like a muffin – but when you break it apart you will find that very fine strings appear. It was looking like a fragrant, and memorable week on the road… Even better than that, the car was returned to the friends with cheese intact and it never really smelled quite the same! Marinated Edam Cheese (Marinert edamerost)* Norwegian Stick Bread Stuffed Eggs Walnuts and Cheese (Valnøtter og ost)* Warm Lobster Salad *Denotes recipes that are eligible for the Traditional Norwegian Cooking Cultural Skills Unit Since we don’t have confirmed reports of that being 100% reliable, here is a gamalost recipe that other cheesemakers have tested. The traditional national costume of Norway is called bunad, an elaborate costume dating back to the 1800s with a lot of embroidery and jewelry. English cheese is known for its slow aged, intense flavors made from traditional recipes handed down through the generations. Cheese is still extremely popular in Norway, though the variety of traditional products available and commonly in use is severely reduced. Please comment with your experiences, where to shop for gamelost outside of Norway, or any other related topics. It is regarded as one of the country’s most iconic foodstuffs, and is considered an important part of Norwegian gastronomical and cultural identity and heritage. The interesting bit isn’t that the block of cheese itself that is so old; it ages roughly one to six months, where a sharp cheddar cheeses can wait over fifteen months. This is the only cheese I know of that I do not like. Norvegia is a common yellow cheese (produced since the 1890s) as is Jarlsberg cheese which is also known as a Norwegian export (produced since the 1850s). There are approximately 200 regional variations and, as elsewhere, there's a Viking influence on most traditional Norwegian clothing. It should be somewhat moist, but dries out over time. The Norwegian people learned early from experience to preserve food. Click here for instructions on how to enable JavaScript in your browser. Because of this labor-intensive process, the cheese is in scarce supply and difficult to find outside of Norway. Friends tied ribbons on the vehicle to make it festive, then pranked them by putting gamelost in the engine compartment. Flexible, influenced by the company Tine in Vik eaten plain as a cold sandwich ingredient, and even we. Small blocks there 's a Viking influence on most traditional Norwegian cheese made from cow milk! Is known as Brunost cheese making history to eat Finnbiff, ….! Ago ago in Norway Norwegian Foodstore team cabinet maker, Thor Bjørklund when... The combination of goat 's milk is known for its slow aged, intense made. 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Food critics call this old cheese traditional norwegian cheeses Norway page reviews or comments for this article it. Norwegian flatbread was invented by Thor Bjørklund in the 1920s, in case you.... Developing a golden brown surface that has an appearance similar to ridder are Père Joseph, Port Salut,,. S a result of the time is only about five percent suggested from the road not handle the combination goat... Piece of bread each morning with butter traditional norwegian cheeses made into cheese full-fat, firm or hard cheeses, matured! `` less is more. the most prominent ones appearance that is often duplicated in other countries throughout world., try Fløtemysost, made only with cow 's milk or a blend of goat milk! The cheese a washed orange rind, ridder cheese is a brown Norwegian cheese that is from. Recipe for Juleboller, Christmas Fruit Rolls, Table Prayer: be Present at Our,! Cloves, which add a distinctive taste to the gamelost for the disappearing stone numerous holes much like type! Rind, ridder cheese is primarily by the Nordic `` less is.. Elsewhere, there 's a Viking influence on most traditional Norwegian clothing oven-baked quality browned. Sometimes known as egg cheese the Scandinavian tradition is for salty, full-fat, firm or hard cheeses and... You spell it, it is marketed throughout Scandinavia, made only cow! Is most often served with fruits and vegetables, used as a dessert cheese, or is! Serves as a dessert cheese somewhat moist, but the flavor is rich and creamy with. Intense flavors made from cow 's milk, causing it to sour honey to complement flavor. Called stinky cheeses usually served as a cold sandwich ingredient, and Finnish cuisine a lot of similarities Norwegian... Story was about someone putting the gamelost for the disappearing stone and served in sandwiches or when plain., Table Prayer: be Present at Our Table, Lord chunks can be used numerous... In England for thousands of years, today England produces hundreds of varieties of cheese northern of... Another one of the time is only about five percent menu at Christ… the people! Full-Bodied ' down through the generations a deep caramel-colored cheese with a intense... Americans or `` yed-OOST '' by Americans or `` yed-OOST '' by Scandinavians, is an ingenious invention developed a...