Norwegian Cheeses

Brunost is a Norwegian and Scandinavian brown processed cheese made from cow's and goat's milk whey. Technically it's not a cheese at all because it's made from a secondary product. The whey is boiled down to a caramelized sugar. Dependin... READ MORE

Jarlsberg is a Norwegian cheese made with cow's milk. It has a semi-soft texture, while the flavors are mild, buttery, and slightly nutty. The cheese was invented by Anders Larsen Bakke in the village of Vale, not far away from Oslo. Jarl... READ MORE

Produced on Norwegian mountain farms for 500 years, Geitost is a processed brown cheese made with whey and cream (goat's milk) that are slowly cooked for 8 to 10 hours. Technically, geitost is a type of brunost and it's not a cheese at al... READ MORE

Norway probably isn't the first country that comes to mind when we think about great cheese. However, that might change as Norwegian producer Tingvollost won the main prize and the title of the world's best cheese at the 2016 World Cheese Awards i... READ MORE

Ridder is a traditional cheese made from cow's milk. It was invented by a Swedish cheesemaker, Sven Fenelius. The cheese has a pliable and creamy texture and its rind is washed and sticky. Ridder matures for almost 3 months, during which ... READ MORE

Nøkkelost is a traditional semi-hard cheese made from cow's milk. Also known as Kuminost, the cheese matures for 3 months and it's flavored with cumin, cloves, and caraway. It has a natural rind and a creamy texture, while... READ MORE

Gamalost is a traditional cheese made from skimmed cow's milk. The cheese has a mold-ripened rind; its texture is dense, granular, and chewy, the aromas pungent, while the flavor is sharp. It's also rich in protein and has a fat content o... READ MORE

Norzola is Norway's answer to Gorgonzola. This Norwegian blue cheese is produced by TINE (a cooperative owned by milk producers). The cheese is made from pasteurized cow's milk, cream, salt, and rennet. Underneath its natural rind, the texture is ... READ MORE