Norwegian Cheese

August 30th, 2008 Oslo

Bad luck. The traditional brown cheese sent by Per Henrik Svalastog (Baktruppen) decayed because of the summer heat. It soaked through the wrapping … The German Post has put it in a plastic bag.

“I sent you a piece of traditional Norwegian brown cheese. Made of goat milk, and quite sweet. The colour is red/brown because it is boiled quite a lot and because it is boiled in an iron kettle. This is one of our main food-sources for iron! We use to eat it with bread and butter. Or we put it in a souce with game meat. It is probably a bit “different” from what you have tasted before, but I am sure it is possible to use it in many different areas. Norwegian kitchen is mostly about survival. It was develloped before we found the oil. We have not really any cultivated dishes. So the culture for exploring our resources in the kitchen is not here. I guess it is up to you to find out how you want to use it.

Usually I keep a piece of this cheese for 4-6 weeks. In the fridge. I dont know what summer heat may have done with it, but I think that if it taste eatable (but “different”) it is good. Hope everything is ok.”