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What makes Norwegians Norwegians


What makes Norwegians Norwegians
by thinkbigshrinktofit.

There are various types of so-called brunost (brown cheese) in Norway. The most common is made of a mix of cow’s and goat’s milk. The one in the picture is pure goat’s cheese (“ekte geitost”). All the variations of brown cheese are in this rectangular shape. They taste nothing like Greek goat’s cheese (feta). What they do taste like? You’ll just have to drop by and sample.

Below is a lid specially made for these rectangular cheese, available for free in supermarkets. Under the TINE logo (Norway’s largest dairy brand) it reads (in English), “One of the things that makes Norwegians Norwegians.” I agree. (The cheese slicer is another one of those things.)

This is a very typical Norwegian sandwich: Modest, unadorned, open-faced (there’s a whole industry in thin plastic sheets to put between open-faced sandwiches for your lunchbox). These two cheese-on-rye and another cup of coffee was my treat after my walk today.

By Keera Ann Fox

I am a bi-lingual American who has lived most of my life in Norway.
Jeg er en tospråklig amerikaner som har bodd mesteparten av mitt liv i Norge.

17 replies on “What makes Norwegians Norwegians”

We\’ve always had one of those kinds of cheese slicers. A favorite of my dad\’s. He gave us one last year.I\’m going to look for some of this cheese for my famous triple-decker grilled cheese sandwiches.

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never knew they were uniquely Norwegian since my family always had one, too. Now they aren\’t so unusual.I don\’t recommend it in grilled cheese sandwiches. It\’s sweetish in flavor and doesn\’t play or work well with others. Syrup, not mustard, if you get my drift. Ralph\’s used to have the cow\’s milk version (Gudbrandsdal).

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Well, fruit and cheese do go together. Not sure about the cinnamon, though. 🙂 Brown cheeses do melt quickly; I love putting it on hot buttered toast and watch it go nearly liquidy on the bread. I once saw a recipe for it as a sauce for a fruit fondue. I guess that\’s why I don\’t see brown cheese as being suitable for a triple-decker grilled cheese sandwich. However, Americans think of the damnedest food combinations, so I\’ll let Mark experiment and get back to me.

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Well, I\’ve found that blending lots of different cheese in one sandwich makes it rock.Favorites are Muenster, Swiss and Jack, forex. So I will definitely try it and get back to you. Speaking of weird food combos, try Wheat Thins and chocolate ice cream sometime. MMMM good! ;o)>

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Yabbut, all of those cheeses are, uh, \”salty\” cheeses, for lack of a better term. Y\’know, versus dessert cheeses (the kind that are fruit-flavored).I don\’t know what Wheat Thins are, but it doesn\’t matter. Ice cream hasn\’t been in my freezer for years.

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Ah, yes, that other weirdity of Norwegian cuisine. I remember how much it baffled me when I first encountered it at age 8: Floppy waffles, usually served cold, with jam or brown cheese or sugar on them. I like \’em warm with the cheese or warm with strawberry jam and sour cream. Now, that\’s a treat!Fløtemysost synes jeg blir for mild i smaken. Prim er fint hvis du vil ha noe søtt. Den beste er nok G35-en: Søt nok, smak nok.(Monsterbeina hilser edderkoppfotelankene!)

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Floppy waffles, usually served cold, with jam or brown cheese or sugar on them. I like \’em warm with the cheese or warm with strawberry jam and sour cream. Now, that\’s a treat!Recipe please. I know some cuisine makes something very similar to that.All the variations of brown cheese are in this rectangular shape. They taste nothing like Greek goat\’s cheese (feta).We get tons of Danish Blue here; please export. Also, feta isn\’t always goat – the difference is in the treatment, much like Mexican goat cheese or the like.m, mmm, tasty goat

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