Results for "norwegian"
9 cheeses found.
馃嚦馃嚧 NorwayFl酶temysost
A mild brown cheese from Norway made with cow's milk and cream.Cow 路 Semi-hard 路 Sweet and caramel
馃嚭馃嚫 United StatesBergenost
A triple-cream Norwegian-style butter cheese from New York with green wax.Mixed 路 Semi-soft 路 Buttery and creamy
馃嚦馃嚧 NorwayN酶kkelost
A Norwegian cow's-milk cheese flavoured with cumin and cloves, aged for three months.Cow 路 Semi-hard 路 Savoury and brothy
馃嚦馃嚧 Norway and 1 moreBrunost
A sweet, caramelized whey cheese from Norway, often sliced thin for lunch.Mixed 路 Whey 路 Sweet and caramel
馃嚦馃嚧 NorwayGamalostgammelost
A firm, sour Norwegian cheese made from skimmed cow's milk and aged for several weeks.Cow 路 Semi-hard 路 Tangy and lactic
馃嚞馃嚪 Greece and 5 moreWhey cheese
A dairy product made from the liquid remaining after curds are separated during cheesemaking.Mixed 路 Whey 路 Sweet and caramel
馃嚦馃嚧 NorwayPultost
A soft Norwegian sour milk cheese flavored with caraway seeds and preserved with salt.Cow 路 Bloomy rind 路 Tangy and lactic
馃嚦馃嚧 NorwaySn酶frisk
A soft, spreadable Norwegian goat cheese with a fresh, sour taste.Goat 路 Fresh 路 Tangy and lactic
馃嚦馃嚧 NorwayKraftkar
A Norwegian blue cheese made from cow's milk and cream in Nordm酶re.Cow 路 Blue 路 Salty
馃嚭馃嚫 United StatesBergenost
A triple-cream Norwegian-style butter cheese from New York with green wax.Mixed 路 Semi-soft 路 Buttery and creamy
馃嚦馃嚧 NorwayN酶kkelost
A Norwegian cow's-milk cheese flavoured with cumin and cloves, aged for three months.Cow 路 Semi-hard 路 Savoury and brothy
馃嚦馃嚧 Norway and 1 moreBrunost
A sweet, caramelized whey cheese from Norway, often sliced thin for lunch.Mixed 路 Whey 路 Sweet and caramel
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Gamalost: Quick fix, CC BY 2.0, source
- Whey cheese: Illustratedjc, CC BY-SA 3.0, source
- Pultost: Jan-Tore Egge, CC BY-SA 4.0, source
- Brunost: Unknown author, CC BY-SA 3.0, source
- Bergenost: Jon Sullivan, CC0, source
- Kraftkar: Bernt Rostad, CC BY 2.0, source