The Mystery Of Norwegian Cheese: What's In A Name?

Norway boasts a rich and varied cheese tradition, with some of Europe's most unique cheeses, including the sweet and tangy caramel-flavoured brunost, and the pungent, hairy gamalost. But one of the country's most famous cheeses is Gjetost, or goat cheese in Norwegian. This traditional brown cheese is made from a pasteurised mixture of cow's and goat's milk, resulting in a wonderfully soft, aromatic cheese with a butterscotch flavour. It is pressed and sold in blocks, and is a source of national pride for Norwegians.

Gjetost, a traditional brown cheese from Norway, is made from a mixture of cow's and goat's milk

Gjetost, also known as "brunost" or "brown cheese", is a traditional Norwegian cheese with a unique flavour and a soft, aromatic texture. It is made from a mixture of cow's and goat's milk, with the addition of cream, and has a characteristic brown colour and sweet taste.

The process of making Gjetost involves boiling a mixture of milk, cream, and whey for several hours, causing the water to evaporate. This technique has been used in Norway for centuries and is deeply rooted in the country's culture and gastronomic heritage. The heat applied to the mixture causes the milk sugars to caramelize, resulting in the distinct brown colour and sweet, caramel-like flavour that Gjetost is known for.

Gjetost is often described as tasting like butterscotch, with a rich and creamy texture that sticks to the roof of your mouth. Its flavour is a unique combination of sweet and tangy, and it pairs well with green apples, toast, jam, and honey. The cheese is also commonly enjoyed melted, such as in fondue, or shaved into thin slices for a more delicate presentation.

Gjetost is considered a national product that Norway is proud of, and it has gained recognition beyond its borders. The cheese is pressed and sold in blocks, and its popularity is growing worldwide. Gjetost is a delicious and unique cheese that showcases Norway's rich cheese-making heritage and tradition.

Kraftkar, a blue cheese from Tingvoll Municipality, is made from unskimmed cow's milk and cream

Kraftkar is a blue cheese from Tingvoll Municipality in Nordmøre in Western Norway. It is made from unskimmed cow's milk and cream, with an injected culture of the mold Penicillium roqueforti. The name, which translates to "strongman" in English, is a nod to the legendary farmhand Tore Nordbø, who was renowned for his incredible strength and size. The cheese gets its sharp tang and creamy texture from the mold.

Kraftkar is produced on the northwestern edge of the bulbous lower Norwegian peninsula by the artisan cheesemakers Tingvollost. In 2016, Kraftkar became the first Norwegian cheese to win the World Cheese Awards. It beat over 3,000 cheeses from around the globe to take the top prize. It took the cheesemakers at Tingvollost 13 years to perfect the recipe. The milk and cream used to make Kraftkar come from cows on the Tingvollost family farm in the village of Torjulvågen, where four generations currently live and work.

Kraftkar is a well-balanced blue cheese that is exquisite on its own but also pairs excellently with crackers, walnuts, figs, and jam. It has a sharp tang and a creamy texture. Blue cheese, in general, goes well with sweet foods such as honey and jam, as well as walnuts and dried fruits like figs. It is best to avoid drinks with a lot of acid when eating blue cheese, as this can negatively impact the experience.

Blue cheese is made using cow, goat, or sheep milk that has been cured with the cultures of the mold Penicillium. This mold is then either sprayed or injected into the milk, which is then left to curdle. The cheese is then typically aged in a cool, moist environment. Blue cheese has a strong, tangy flavor and a distinctive appearance, with spots or veins of blue, gray, green, or black mold throughout.

Nøkkelost, a semi-hard cow's milk cheese, is flavoured with cumin, caraway seeds, and cloves

Nøkkelost is typically produced in Scandinavia, where it is sometimes referred to as Kuminost. It is often enjoyed with dark breads, such as pumpernickel, and pairs well with fruits like apples and pears. The cheese undergoes a maturation period of three months, during which it develops its distinct flavour and texture.

The cheese has a pale yellow colour and a semi-hard consistency. It is usually made in wheels or blocks and has a longer shelf life compared to softer cheeses. Nøkkelost was marketed in the US in the 1960s by Kraft Foods, and while it may not be as well-known as some other Norwegian cheeses, it holds a special place in the country's cheesemaking heritage.

Norway has a rich and varied cheese tradition, with many unique cheeses that are gaining recognition beyond Scandinavia. Nøkkelost, with its combination of spices and creamy texture, is a fine example of the country's cheesemaking expertise. The cheese reflects the local flavours and traditions of Norway, making it a delightful choice for those seeking an authentic taste of Norway.

Pultost, a traditional sour milk cheese, is made by slowly heating fresh skimmed milk and lactic bacteria

Pultost is a traditional sour milk cheese from Norway. It is made by slowly heating fresh skimmed milk and lactic bacteria, then leaving the mixture to ferment at room temperature. This process results in crumbled curds, to which salt and caraway seeds are added at the end of fermentation. The longer pultost is left to mature, up to a year, the stronger and more intense its flavour becomes.

Pultost has a centuries-old Norwegian heritage. Historically, it was considered a "poor food", produced as a byproduct of butter and cheese made by small mountain summer farms called "sæter". Today, pultost is mass-produced by Norway's two largest dairy companies, Tine and Synnøve Finden. It is sold in both spreadable and grainy forms and is commonly enjoyed on buttered bread or flatbread, or as an accompaniment to boiled potatoes.

Pultost is a soft, mature cheese that is flavoured with caraway seeds. It is made from skimmed milk, which is slowly heated to create the desired curds. This traditional cheese originates from the Hedmark and Oppland regions of southeastern Norway.

The process of making pultost involves slowly heating fresh skimmed milk and lactic bacteria. This mixture is then left to ferment at room temperature, forming crumbled curds. Salt and caraway seeds are added to the curds, and the cheese is then left to mature. The maturation period can last up to a year, during which the flavour of the cheese intensifies.

Pultost is a unique and traditional cheese from Norway, offering a distinct flavour and texture that has gained recognition both within the country and beyond.

Jarlsberg, a mild, nutty, and slightly sweet cheese, is made from cow's milk and aged between three and 15 months

Jarlsberg is a mild, nutty, and slightly sweet cheese, made from cow's milk and aged between three and 15 months. It is Norway's best-known cheese, with a smooth and creamy texture that makes it a versatile "all-purpose" cheese. It works well in prepared foods and as a snack, melting easily and pairing well with bread, crackers, mustard, walnuts, figs, and jam. Its distinctive holes are produced by the addition of milk-borne Propionibacterium freudenreichii bacteria during the cheese's production.

The cheese originated in the county of Vestfold, 50 miles south of Oslo, in the 1850s. Its modern form was developed by dairy scientist Ole Martin Ystgaard at the Agricultural University of Norway, based on a formula brought to Norway by Swiss cheesemakers. The resulting recipe is a closely guarded secret, mainly produced by the company that first trademarked Jarlsberg in 1972, Tine. While Tine still makes most of the world's Jarlsberg, smaller producers in Norway and beyond also create their own versions.

Jarlsberg shares many similarities with Swiss Emmental, and its distinctive holes are a result of the same bacteria used in the production of that cheese. Jarlsberg's Swiss-inspired recipe is reflected in its flavour profile, which is mild, nutty, and slightly sweet. This combination of flavours, along with its smooth and creamy texture, makes Jarlsberg a versatile cheese that can be enjoyed on its own or used in various dishes.

The process of making Jarlsberg involves adding Propionibacterium freudenreichii bacteria to milk. This bacteria is also naturally present in Swiss Emmental cheese and is responsible for the formation of its characteristic holes. During the aging process, which can range from three to 15 months, the cheese develops its mild, nutty flavour and creamy texture. The longer the aging process, the more pronounced the flavour and texture of the cheese become.

Jarlsberg's popularity has spread beyond Norway, and it is now produced by various companies worldwide. Its versatility as an "all-purpose" cheese has contributed to its success, and it is often used in dishes such as grilled cheese sandwiches, quiches, and cheese fondue. Its mild flavour and melting properties make it a popular choice for cooked dishes, while its nutty notes and creamy texture also make it enjoyable on its own or with crackers and fruit.

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