The September 2022 issue of the Viking magazine had a wonderful article called “Cheese to Know From Norway.” Some of them I’ve heard of or have tried. Others were brand new to me.
Jarlsberg seems to be a cheese we’ve seen in the states. It’s been one of the most well-known Norwegian cheese internationally and has a slightly nutty flavor.
Brunost is also a well-known cheese. Brunost literally means ‘brown cheese’ for it is a by-product of cheese-making where the leftover whey is cooked down to caramelize and turns brown. While the article calls the flavor “salty, nutty, and caramel,” to me I always think it tastes like mild peanut butter. This was a popular cheese that relatives would serve with bread during our visits with them.
The following cheeses were new to me – a few of them I will try if I have the opportunity to do so during this time in Norway. A few I will say, “Thanks, but no thanks!”
Kraftkar is a Norwegian blue cheese. According to the article, it has a sweet and salty taste with a grainy consistency.
Gammelost literally means “old cheese.” It is a traditional soft cheese. The mold added to it gives it its distinctive look and taste.
Fanaost is a gouda-style cheese. It’s described as having a “sharp flavor and subtle milky sweetness.”
Pultost is one of the oldest cheese in Norway. It’s a soft cheese made from sour milk and flavored with caraway. It’s typically crumbly, but you can also find it in a spreadable version.
Norvegia is the most consumed cheese in Norway. It’s a semi-hard, Gouda-type cheese, made of cow’s milk with a mild taste. It’s THE cheese found on Norway’s pizza and tacos.
Which cheeses will you try when we get to Norway?
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