Norwegian Cheese? Made from reindeer or elephant seal milk? No, not at all.  In fact, the Norwegians are actually one of the most prominent cheesemaking cultures in the world, with their cheeses being found in almost every American supermarket.

Jarlsberg is the most familiar of Norway’s cheeses. With large, irregular holes, this firm cows milk cheese with sweet, lightly nutty & buttery flavors was originally modeled after Switzerland’s famous Emmental, but has become a worldwide favorite. Norvegia is a creamy, semisoft cows milk, quite gouda-like, cheese with bright milky flavors. Nøkkelost is a similar cheese from Oslo usually studded with caraway & cumin seeds and sometimes even with cloves. This cheese is a favorite component of the open-faced smorbrod. Snøfrisk is a fresh curd goat’s milk cheese enriched with cream, wonderful for spreading on rye toast. But Norway’s unique claim to fame in the cheese world are the brunost family of cheeses: gjetost (goat/cow blend), ekte-gjetost (goat), mysost(goat/cow blend), primost(cow) & Gudbrandsdalsost (goat/cow blend). These distinctive cheeses are produced by cooking a blend of whey, milk & cream over low heat until the lactose has caramelized and it has formed a smooth, firm curd.  The resulting cheeses have complex deep flavors with sweet rich notes. NIBBLERS is thrilled to be able to bring you a wonderful assortment from this region all month. 

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