The Essential Guide to Scandi Cheese – Part 1We first posted this no less than four years ago, and considering how much we love cheese it is due a re-visit – we consider it our duty to share the with you the wonders of Scandinavian cheese. Over the next two weeks we’ll introduce six of our favourite cheeses. To kick off we will give you a brief introduction to the many faces of Scandinavian cheese – because let’s be frank – Scandinavian cheese doesn’t have a very sexy reputation (with names like ‘Old Ole and ‘Old Cheese’ we really don’t get why). — Many of us have memories of sitting in a field on a summer’s day eating crusty French bread and sharing a kilo of creamy Brie (also French). In fact, some of us would like nothing more than to spend most of our days doing just that, had it not been for the eventual need to be moved around by a pick-up truck. Fewer people have such glorious thoughts when thinking about Scandinavian cheese – in fact, most people associate Scandinavian cheese with Eurovision. The exception is those – very few – of us who know just how many amazing cheeses actually come from our northern corner of the world. Cheese has been made in Scandinavia since the days of old Harold Bluetooth, and the vikings reportedly had a diet rich in milk, butter and cheese – and it was thought to be a sexual stimulant. — Here’s a brief introduction to some of the more famous Scandinavian cheeses.1. Gammelost (Old cheese) — 2. Danablu (Danish Blue) — 3. Brunost (Brown cheese) Okay, so it’s an acquired taste, but, vasterbottenon average, Norwegians eat about 4 kilos each of this stuff a year so there must be something to it. It’s as Norwegian as trolls and fjords. It looks a bit like a block of plasticine, tastes a bit like caramel and is enjoyed on its own, on open sandwiches or with freshly baked waffles: all you need then is a patterned jumper and people will soon start calling you Håkon. — 4. Rygeost (smoked cheese) — 5. Västerbotten — 6. Hushållsost — 7. Gamle Ole (Old Ole) — 8. Prästost (Priest cheese) — 9. Leipäjuusto (also known as “squeaky cheese”) — 10. Rejeost (Prawn cheese) — |