Norwegian brown cheese where to buy

You can add a personal message to your gift on the check-out page. We will print your message out attractively and enclose it with your gift order. When you think of delicious foreign cheese, you may not immediately think of cheese from Norway. Norwegian cheese is also not widely sold in our country. Nevertheless, Scandinavian cheeses are gaining more and more ground nowadays.

Rightly so, because these cheeses are delicious. Have you been eating the same cheese day after day for years now? Would you like to try something different? Then Norwegian cheese is definitely recommended. Although cheese from Norway is still relatively unknown to many, it is definitely a cheese that you must have tasted. Norwegian cheese tastes different from all other cheeses that you have enjoyed in your life.

After all, cheeses from Norway are sweeter than other cheeses. Norwegian cheese is delicious on bread. Or eat it, like the Norwegians eat it, on toast. Gjetost Gudbrandsdalen is a whey cheese from Norway. It is a national product that Norway is very proud of.

This Norwegian cheese is made from a pasteurized mixture of cow's and goat's milk. This creates a wonderfully soft, aromatic cheese. This cheese is pressed and sold in blocks. Gudbrandsdalen is not only popular in Norway, but is also gaining popularity in the rest of the world.

I love them both, the Myost is a bit lighter but to me not any better. I think the Gjetost has a larger flavor profile. My family also loves it, I did purchase the proper Cheese cutter. I used to eat this on toast with the yolk insides of a soft boiled egg spread on top…. Noone looked at me wierd and noone was there to teach me how to eat it so… I miss Norway. Oh yeah!! I love this stuff, so much in fact, I got addicted to it when I had 2 months just outside Oslo.

It reminded me of Caramac bars. Loved your article! I love Norwegian brown cheese! It will be a sad day when it is gone. Usually I have it with some gluten-free flatbread. It was delicious! It most certainly does not. Not even a trace. It has a very strong, gammy taste and a fairly strong rancid smell. I found it impossible to eat. But I can imagine becoming use to it over time. It is certainly an acquired taste, not easily acquired by most people.

I can imagine it would have some benefits, perhaps even some important ones. A lot of smelly stuff like this is especially good for increasing beneficial gut bacteria.

The label was in Norwegian with an English label pasted on the back that listed the ingredients as pure goat whey, goat cream, and goatmilk. Sold because lately I have been unable to consume cow-milk products and had heard that goat milk products are easier to digest and worth trying.

Loved it and will buy it again, mostly for the pure and simple ingredients, but I also like the taste. Unless the label lied it did not list salt as an ingredient although the taste is extremely salty and Norway is famous for a history of salt-preserved meats and fish. I eat it without Jam or waffles or anything for that matter.

So, is it a cheese or not? A bit confusing. My mother from Skabu area of Gudbrandsdalen emigrated to Alberta Canada at age She made Gudbrandsdalen gjetost, homemade butter, and knew how to prepare Lutefisk for our annual Christmas eve supper. Takk fra Sylvia. All I can say is that I am a true convert to that soft caramelized thing they call cheese. Took some convincing to get my family to try it but I made converts of my wife and two daughters. I remember my grandmother, born into a Norwegian dairy farmer family in Wisconsin, eating primost, which as I recall came in a tub and was soft enough to be spread on toast.

I never liked it as a child, but now always have a block of Tine ekte geitost in my fridge. We always had lutefisk for Christmas dinner. I can get it at Scandinavian Specialties in my neighborhood of Ballard in Seattle. Plus it costs about 18 dollars!

For a while, the Ekte was available in the same small size as the Ski Queen for about 9 dollars. The Ski Queen, made by the same people, gets me by. I just love the stuff and am so pleased to find that I can order it off the internet, so no more brown cheese famine for me! I loved it — especially on a small, crisp cracker, a dab of sour cream and a bit of lingonberries or cloud berries.

My mother said the taste reminded her of Eagle brank condensed milk with a fudge consistency. I also tried it fresh from a farm while they were making it — still warm. It was wonderful! While driving through Norway to a family reunion there with my sister who now lives near Oslo I commented that every household we passed would have brunost.

It probably the equivalent of every USA house having peanut butter We grew up eating what we called geitost but was probably brunost. I always bring some home after visiting Norway. I visited Norway two weeks ago, and on the Oslo-Bergen train I purchased a waffle. I just received a parcel of cheese today from A mate on Denmark. However I live I.

Saigon — well near saigon — er well about 12 km southeast and no bus service. Anyway I can get processed cheddar from a supermarket horrible.

And I can get some French and Italian cheeses from delicatessens in Saigon it the prices are astronomical. So my mate sent me s parcel of cheese from Denmark. It took two weeks to get here. It was so rank when it arrived here customs wanted to destroy it as biohazard material. In with the cheese was what I thought was a block of chocolate. Turns out it is Norgie cheese. Then there was a pack of Camembert, which was as hard as Parmesan and smelled like the dicks I once wore for theee weeks on a NATO excercise in Germany.

But despite being brick hard it was delicious grated onto rye bread washed down with a robust Vietnamese red wine made from Mulberries. In the package was a square of something that resembled old WW1 plastic explosive that was sweating profusely. I must ask my mate in Denmark what that last cheese is called — incidentally the paper it was wrapped was disintegrating by the time it got here.

First had Gjetost at Akerhaus restaurant at Epcot Norway. Really liked the sweet caramel flavor. Need to try it with some breakfast things to see what I like best. My partner and I love brunost! My favorite way of eating it is on apple slices.

It brings out the luscious salty flavor of the brunost. We just had this with braunschweiger on crostini slices, just to try because of You Tube and matpakke. I must say I was very surprised and now want to try slices on an apple coffee cake. I hate goat cheese but the sweet and the mild tang pair well. Caramel-ly and sweet. I am so sad to tell you that we cannot find Ski queen here inToronto any more.

The say it has been discontinued. Very very sad… Help.. I had my first and last taste of this foul concoction 3 weeks ago, on a boat that was just pulling out of Longyearbyen harbour for the 4-day crossing to Jan Mayen. A couple of hours later my head was in a bucket — admittedly not the fault of the cheese, but it is now forever associated in my mind with seasickness, and even just looking at the pictures in this article makes me feel queasy.

I had the same initial reaction as you upon first trying brown cheese. Then I tasted it again with no preconceived notions as to how it should taste. It was then that I developed an appreciation for its unique flavor and creamy texture and I became hooked! I made my first trip to Norway last October at age My cousins in Trondheim had a picnic for me at the ship-builders museum in Stadsbygd, where I tried my first brown cheese.

Helle looked a little nervous when I bit into it and was very surprised when I liked it! I was initially surprised by the volume of posts on this article…. Some interesting, amusing, and downright bizarre experiences with this fantastic nordic delicacy ;0. But, the Geitost…. I never met any of those customers to ask how they ate it, and if they liked it. I absolutely love it and to find a large drum of it was available to buy made my holiday.

Yum yum. Used to be sent it regularly when I was a child and had forgotten how delicious it tastes. A bit like condensed milk but even better for you and tastier. I love gjetost but it has to be ekte pure gjetost. Everyone in the US that I have introduced it to has liked it. It is my secret ingredient no longer secret in brown gravies.

It gives them a richness to put a couple of slices of gjetost into them. Make sure the cheese melts in before serving. It is especially important to add gjetost and a few crushed juniper berries to gravy that you are serving with game — moose, venison, elk, etc.

To me 35 years later, it tastes like Gjetost! I made my Mormor Bread yesterday so of course had my husband stop at Whole Foods to get a block of Gjetost! My Grandmother also used it in Gravies like the previous post. Slice fresh pears or apples to serve with it. Have you ever used it for a topping for a cake? If you wish the recipe, please let me know. I have been giving groups a tour of my shop and we conclude by tasting some of the foods. The brown cheese is tried by all and enjoyed by most.

He is British and I am from Spain, not sure if that makes any difference haha. I also like Mamite! Anyway, that meant I got to eat it all! My fondest memory of Brunost is with Klubb. The Brunost was melted with sweet condensed milk then poured over the klubb. I live in central Minnesota. Is there a place to buy or order it. I have not had if for years since my mother made it always for my Christmas present.

Email me please. I find that if someone likes the crispy bits of cheese left behind on a griddle they tend to like this cheese. Hello when l was İn Oslo during October. After many years l never forget its tastes. When l return from Oslo during that time l bought one block as a present of my family İn İstanbul. They liked it. We are one of the biggest cheese suppliers in the Netherlands, to both private customers and businesses.

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You can add a personal message to your gift on the check-out page. We will print your message out attractively and enclose it with your gift order. Scandinavian cheeses are gaining more and more ground and that justifiably so. This Gudbrandsdalen is a whey cheese that comes directly from Norway and is made from a pasteurized mixture of cow's and goat's milk. The cheese can best be cut and eaten on bread, in combination with jelly or honey.

It is a very healthy cheese due to all the minerals it contains, which makes it not only popular in Norway, but it also grows in popularity in the rest of the world. Quality: Your cheese is freshly cut and vacuum-packaged!