February 26, 2015 |
The most popular item we sell, by miles, is Kalles Kaviar – a creamed cod roe spread from Sweden.
Yes, we know – it doesn’t sound so fancy to the person who hasn’t tasted it. We are aware of this. But 9 million Swedes can’t be wrong. Oh, and Norwegians enjoy cod roe too… And all the other people in the world who are now addicted.
If you want to try it, we suggest adding it to your breakfast, as is the place you most often see Kalle’s Kaviar in Scandinavia (The Norwegian brand of same product is called Mill’s Kaviar, in case you were wondering).
Option 1: The Basic.
Crispbread, butter, sliced hardboiled egg, a neat squirt of kalle’s Kaviar. Done.
This is by far the most Swedish way to enjoy it. Utterly delicious. Highly recommend Leksands Crispbread for this.
Option 2: A bit fancier.
Toasted sourdough bread, smashed avocado, poached egg, squirt of Kalle’s Kaviar. Optional dill.
Fancier, requires a bit of prep – but really lovely.
Option 3: Extra Healthy
Dark, seeded rye bread, butter. Two boiled eggs, Kalles Kaviar squeezed out onto every bite of the egg.
Very traditional – and the dark rye bread is super good for you.
Keep your Kalle’s Kaviar in the fridge both before and after opening.
Mills Kaviar – Smoked Cod Roe Paste 190g
Abba Kalles Kaviar Original – Smoked Cod Roe 190g
Leksands Brungraddat – Brown Baked Crispbread 830g – Best Before 10th Oct.
Abba Kalles Kaviar Dill – Smoked Cod Roe Dill 190g
April 15, 2011 |
Cheese is cheese, you say. Well, not quite so. There is an army of tyrophiles across the world who will beg to differ when it comes to this kind of white stuff.
Except, this particular cheese is not white: It’s brown.
In Norway, and as far as we know Scandinavia is the only producer of this in the world, they enjoy something called Brunost – literally, brown cheese. Guess what? It IS brown.
The reason for it being brown is that when they boil milk, cream and whey for seevral hours, the water evaporates and the heat turns the milk sugar into caramal, giving the cheese its distinct taste and characteristics. Brown cheese is usually made with goat’s milk or a mixture of goat and cow’s milk.
If you’ve never had brown cheese, it is a bit like trying Marmite for the first time: you’ll either love it or hate it. Fortunately, most people love it.
It’s a hard cheese – you need a good cheese slicer such as one of these to slice it.
Enjoy it on crispbread or crackers – or, if you want to be super Norwegian, on warm waffles. It’s delicious.
We stock 4 kinds of brown cheese – you can buy them in our webshop.
The mildest of the lovely brown cheeses (flotemysost) – try this one
For a bit of a medium taste, try this goats/cow version called Gudbrandsdalen
The more goat cheese loving crowd should go for the Ekte Geitost – Real Goast Cheese (750g)
Or how about a mild spreadable version from Sweden? This is called Messmor. Utterly delightful. Find it here.