In honor of May 17th's
Norwegian Constitution Day my grocer had a sale on two popular Norwegian cheeses. Gjetost or
brunost, brown cheese, is a soft and lightly sweet caramel-colored cheese. I am not a particularly huge fan, but that is probably because I haven't experimented enough with the flavor and texture of this whey cheese.
Snofrisk, or snow-fresh, on the other hand, was an instant hit when I tried it for the first time last week. I've crumbled it over salad and toyed with the idea of frying it. The best thing I've done with it so far (outside of eating it out of the container with a spoon) was to roll it into small teaspoon-sized balls, then roll the balls in chives, chive flowers, crushed red peppercorns, and orange zest. Wow. So tasty. These were great popped into salad, as well as atop thin slices of cucumber and radish.
Comments