Ever wondered where to start with brown cheese? Scared of the taste, the colour, or even the texture? It is loved by Norwegians everywhere and gaining popularity elsewhere too. The distinctive tangy-sweet taste is quite unique – we think you’ll like it too.
In Norway there are many more varieties – but these are the most popular ones. From sweet and tangy caramore to the rounder, milder ‘gudbrandsdalen’ and the rich and tangy ‘ekte geitost’ – they are all delicious on freshly baked goods! Here are just some of our favourites.
Caramore – on waffles or pancakes. With a little jam. Sweet and delicious with a nice tang.
Gudbrandsdalen – on still warm croissants with a bit of jam. Croissants are about as Norwegian as marmite, but it really works.
Ekte Geitost – on freshly made buns (again with a little jam or honey). Try them on cinnamon buns, halved then toasted and buttered.
Do you eat it differently? Let us know in the comments!