Norwegian cheese brings back sweet memories for me. When I was a kid growing up in the Midwest, there wasn’t a kitchen appliance or a grocery store across the street from my house. There wasn’t a lot of variety in flavored cheeses – just fat-ty, white cheddar.
Norwegian cheese flavors vary from one cheese to another, but they all taste very sweet. After all, unpasteurized soft cheeses in Norway are usually much sweeter than unpasteurized cheeses in America. Or at least that’s how my mom used to make it.
If you’re headed north to eat Norwegian cheese, there are some things you should know before you get started. Norway is a country in Central Europe, surrounded by the Arctic Circle and surrounding islands. Because of this, Norway has very few dairy products. Fortunately, I’ve discovered some great places to buy Norwegian brown cheese online and I’m now able to bring some of the wonderful taste of Scandinavia home with me whenever I feel a craving for Swiss Chocolate or blueberry vinaigrette.
Traditionally, Norwegian cheeses was made from cow’s milk. Today, however, many producers are blending goat’s milk and soy milk in order to create a more versatile cheese with a nuttier flavor. In addition, goat cheese are aged in barrels, much like the vino that Italian vino is processed in. These barrel-aged cheeses tend to have a more intense flavor, but I find that my taste buds do not care for them as much as they do cow’s milk cheeses.
My favorite type of cheese in Norway is the cheddar flavored white cheese. It has a soft, mellow brown color that is both smooth and textured. It has a slight nutty flavor, and a slight, almost fruity brown color that seems to last forever. The creamy texture of this cheese is firm and textured, similar to a ripened soft apple. It has a slight tangy taste, with a slight tartness on the back end that I love.
Another favorite flavor from Norwegian cheese is the mellow-brown Jarlsberg. This cheese has a very mild, syrupy texture that is rich and creamy. It has a delicious brown cheeses that is slightly reddish-brown, and a very smoky taste. Jarlsberg translates to “wild bird food” in Norwegian.
If you really want to set yourself apart from the crowd, you might consider trying some off-brand varieties of Norwegian cheese. The most unique flavor from this group are the buttery golden Roquefort, and the tangy spicy Stilton. Both have a slightly tart taste, and both have creamy texture. These cheeses are both great to serve with the classic holiday fare, such as turkey and crackers, or with a nice blend of different breads, such as whole wheat or sourdough. Some people like eat it with sour cream.
In terms of drinking, many people enjoy their Norwegian cheeses in a glass of goat’s milk. While I think that it would be delicious served with coffee, I personally prefer to drink it while it is still on the cheese. It goes great with a glass of crisp winter morning coffee as well as with hot chocolate and orange juice. I have also had some interesting luck with the use of honey and molasses, and I encourage you to try it as well. The sweet taste of molasses is a perfect compliment for the smooth taste of the honey or strawberry jam. It is by far my favorite way to enjoy my Norwegian brown cheese!
There are hundreds of other variations of Norwegian cheese that you can try, as well as an endless assortment of types of breads that go great with it. There is nothing quite like the soft texture of some of the softer styles of this cheese, such as the Brie and Gouda cheeses. Some other favorites include the blue cheese that comes in two sizes, meaning that you only need one small bite to be satisfied. You might also want to try the skim milk that is available in a variety of locations in Norway.
There are some other things to keep in mind if you are thinking about trying Norwegian cheese. For example, it tastes better when it is cold, but it will continue to improve once it is warm. It is important not to let the cheese curdle when it is warm, because it will lose its flavor. Also, it is important to allow the best technically cheese to come to room temperature before you place it in your food. Otherwise, the curds will curdle and turn off your taste buds.
Norwegian flatbread is a favorite of many people because of the variety of flavors it offers, as well as the fact that it makes a very easy breakfast dish. If you enjoy eggs and whey cheese, then the combination of the Swiss and the Norwegian brown best cheese will certainly satisfy your palate. In addition, the pullout and the Swiss cut cheeses add another layer of flavor to the mix, as well as sharp contrasting colors for a unique appearance. Pultost and Swiss cut cheeses are also used in other types of breads, such as Shepherd’s pie. In the United States, pultost is made from pasteurized milk and Swiss cut is made from pasteurized milk, but both types provide a unique taste when added to Norwegian cheeses.
