Bergenost

What is Bergenost?

Bergenost is a semi-soft cheese produced by Yancey's Fancy in Corfu, New York. It is classified as a triple-cream butter cheese, meaning it has a high fat content that gives it a rich texture. The cheese is formed into wedges and coated in a distinctive green wax casing. Its paste is smooth and creamy, reflecting its buttery nature. The appearance is clean and uniform under the protective wax coating.

Where does Bergenost come from?

This cheese was created in the United States, specifically in Corfu, New York. Although it is an American product, it is styled after Norwegian cheeses. The maker used imported Norwegian cultures to achieve this traditional profile. The cheese gained recognition early in its history, winning a gold medal at the 1999 New York State Fair Cheese Contest. This award highlights its quality within the regional dairy community.

What does Bergenost taste like?

The taste of Bergenost is characterized by its mildness and smoothness. It offers a gentle buttery note typical of triple-cream varieties. There is a subtle hint of sourness that adds complexity without being sharp. The texture is soft and yielding. The flavour profile pairs well with tart fruits, particularly lingonberries, which are a common accompaniment in Norwegian cuisine.

How Bergenost is made

Yancey's Fancy produces Bergenost using specific techniques to achieve its triple-cream status. The process involves adding extra cream to the milk base. Importantly, the cheesemaker utilizes cultures imported directly from Norway. These starter cultures are essential for developing the characteristic Norwegian-style flavour. The curds are processed into a semi-soft consistency before being shaped into wedges and coated in green wax for preservation and identification.

How Bergenost is eaten and cooked

Bergenost is versatile due to its mild and creamy profile. It works well on a cheese board alongside other mild cheeses. The cheese complements the tart sweetness of lingonberry jam or preserves. It can be served as a snack or appetizer. The smooth texture allows it to spread easily on crackers or bread. It is not typically used for melting in cooked dishes but is best enjoyed raw.

Bergenost through the day

This cheese fits comfortably into snack or light meal settings. It is suitable for afternoon tea or as part of a casual gathering. The pairing with fruit makes it appropriate for a dessert course or a sweet-savory board. It is not traditionally associated with heavy breakfasts or formal dinners, but rather with relaxed social eating.

Bergenost in the world's kitchens

Bergenost represents a fusion of Norwegian tradition and American production. It appeals to those who enjoy Scandinavian flavours adapted to local ingredients. The cheese is often paired with classic Norwegian accompaniments like lingonberries. It serves as an introduction to Nordic dairy styles for American consumers who may not have access to imports.

Buying, keeping and serving Bergenost

The green wax casing helps preserve the cheese and maintain its moisture. Store Bergenost in the refrigerator to keep it fresh. The wax should remain intact until serving. Once opened, wrap any remaining portions in parchment paper or plastic wrap to prevent drying out. Consume within a few days of opening for the best texture.

What to use instead of Bergenost

If Bergenost is unavailable, other triple-cream semi-soft cheeses can serve as substitutes. French cheeses like Brillat-Savarin or Saint André offer similar richness and mildness. For a closer stylistic match, look for other Norwegian-style butter cheeses available in specialty stores. Avoid hard aged cheeses as they lack the necessary creaminess.

Protection and trade

Bergenost is produced by Yancey's Fancy, a small-scale artisanal producer. The cheese won a gold medal at the 1999 New York State Fair Cheese Contest, indicating peer recognition. It is sold primarily in wedges, which facilitates portion control and gifting. The use of imported cultures suggests a commitment to authentic flavour profiles despite domestic production.

Questions people ask about Bergenost

Good reading and sources

• Bergenost on WikipediaEncyclopedia
• Wikidata recordOpen data