Classic Norwegian breakfast cheese made from mixed cows and goats milk, which gives a special taste. It is a tan-coloured whey cheese with a distinctive caramel flavour. Suitable for preparing sauces, sandwiches and other meals.
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It is primarily produced and consumed in Norway, 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 texture is firm, but slightly softer than, e.g., Gouda cheese, and lends itself well to cutting and shaping. It does not crumble like hard cheeses. The taste is sweet, and best described as caramel-like, but with a tang that is more noticeable in the variants that contain goats milk. The production process is simple. The water from the whey of goats milk is boiled down, which caramelises the sugars. The resulting gloop is left to cool and bingo, brown cheese. It's set in blocks, wrapped and can be eaten (and by some, enjoyed) immediately.
Topping for sandwiches, crispbread and biscuits, or used in sauces.
DrinksHot drinks (as coffee or tea).