Most of the cheeses we are most familiar with today are curd cheeses. In other words, cheeses made with rennet, which give a milder taste. Original Norwegian cheeses, on the other hand, are sour milk cheeses made with sour milk and heat. These traditional Norwegian cheeses have a slightly different taste picture, which is probably difficult for many, especially the younger generations, to serve.
Farm Team Chef Mette Julius Evensen serves a lot of cheese at her Le Bistro restaurant. He definitely believes that traditional Norwegian cheeses add flavors that are worth looking after. Now he works with these wonderful food treasures to develop new modern recipes.
The project has been completed in cooperation between the Norwegian Farmers’ Association, the Farmers’ Association Chef, Budeiveven, Norsk Gardsost and Dyrsku.
- Want a taste test? Visit us in Dyrsku from 9-11. in September at Sterke Nils-tunet and you can taste these delicious dishes while chatting with the skilled Farm Team chef.
Get inspired and try Bondelag’s chef recipes at home.
Cream cheese flatbread with forest mushrooms and knife cheese butter sauce
Ingredients:
Freshly baked thin bread
- 500 g wheat flour
- 20 g of salt
- 10 g of baking powder
- 200 g Fresh
- 20 g of butter
- 200 g of milk
- 50 g of yeast
- 10 g of sugar
Mushroom filling
- 10 g garlic, finely chopped
- 20 g parsley, finely chopped
- 50 g of butter
- 50 g chives, finely chopped
- 100 g of spring onions
- 800 g of chanterelles, cleaned
Butter sauce from Knaos
- 500 g butter, chopped
- 5 g of corn starch
- 100 g of water
- 300 g of cottage cheese (can also be replaced with table cheese)
Approach:
Freshly baked thin bread
- Place Nýr, milk, butter, sugar and yeast in a baking dish.
- Add flour, baking powder and salt little by little and knead into a firm dough.
- Let it rise for approx. 45 min (double in size) before dividing into approx. 25 pieces of dough.
- Roll into thin, approx. 0.5 cm thick sheets.
- Fry on a hot grill/pan.
Mushroom filling
- Brown the onions, garlic and chanterelles, add butter little by little.
- Add parsley and chives and season with salt.
Butter sauce from Knaos
- Boil water with cornstarch.
- Add butter little by little while stirring.
- Sprinkle cream cheese on top and mix until smooth.
- Season to taste with salt.
Place the chanterelles on a freshly baked cream cheese pita and top with the button cheese butter sauce.
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Grate the cheese
Knaost / trøgost are table cheese variants with long traditions from the Telemark and Buskerud mountain regions. The cheese is made from sour cream skimmed milk heated to 55-65°C, drained/pressed, crumbled and aged for a few days. It is then heated to 80 °C and cumin, salt and a little milk are added to the desired consistency. The cheeses are related to the German and French cheeses Kochkäse and Cancoillotte.
Source: Gardsost, Norway
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Soup pancake, coleslaw with white goat cheese and bacon
Ingredients:
Soup pancakes 30 pcs
- 3 eggs
- 0.5 teaspoon of baking powder
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 900 g wheat flour
- 800 g of soup/cooking milk
- 40 g of melted butter
Coleslaw
- 2 eggs
- 10 g capers
- 10 g of pickles
- 250 g of oil
- 100 g grated Sognakvit cheese (or other white goat cheese)
- 100 g of carrots
- 375 g of cabbage
- Salt and pepper
- A lemon
Topping
- 100 g grated Sognakvit cheese (or other white goat cheese)
- 500 g of bacon
Approach:
Saup pancakes
- Put everything in a high-speed chopper and mix until smooth.
- Let the dough rise for at least 30 minutes.
- Fry in a dry pan to a suitable size.
Cabbage salad with white goat cheese
- Put, for example, eggs, capers, pickles and Sognakvit cheese in a liter measure.
- Process with a hand blender while sprinkling with oil.
- Season to taste with salt, pepper and lemon.
- Cut the cabbage and carrot into thin strips.
- Mix with party mayonnaise and taste.
Crisp bacon and sprinkle on top, along with grated Sognakvit cheese
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White goat cheese
White goat cheese became a by-product of the more commercially important brown goat cheese. The rennet and acid culture added to the hand-warm milk allowed the curd to solidify, then the curd can be crushed with a harp or tongs and carefully heated to collect the curd for pressing in the form of white cheese. The cheese was unsalted and was eaten as a side dish at dinner and was a welcome change in the diet at a time when all fish and meat were preserved with salt. In Sogn villages like Undredal and Aurland, we have an unbroken tradition of producing this cheese.
Source: Gardsost, Norway
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Cream cheese, cheese and mullet cake
Ingredients:
From below
- 150 g of digestion
- 75 g of butter
Cheese curd
- 1 egg
- 50 g of sugar
- 1 teaspoon of vanilla sugar
- 300 g of soft cheese / ystil
- 200 g Fresh
- 100 g sour cream
- 250 g of mullet
- 25 g of lemon juice
- 4 tablespoons of gelatin
- salt
Topping
- 200 g of mullet
- 100 g of white chocolate
- 100 g of pistachios
Approach:
From below
- Quickly mix cookies and melted butter in a food processor.
- Put everything in a 24cm springform pan.
- Bake for 5 minutes at 180 degrees.
Cheese curd
- Soak gelatin.
- Whip the cream and sugar until stiff, add the eggs and vanilla sugar.
- Fold in the kidney and soft cheese.
- Add the mullet and season with lemon and salt.
- Melt the softened gelatin and mix in.
- Pour the curd on the bottom and put it in the fridge to harden.
- Melt the white chocolate in a saucepan. Stir often until it turns a nice caramel color.
- Then transfer to a baking tray and let cool.
Decorate the cake with caramelized white chocolate, pistachios and mullets.
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Brittle cheese / ystil
Skjøros, also called Ystil, is a cream cheese made from sour cream skimmed milk heated to about 40°C, drained and crumbled, with about 1% salt added. It’s the easiest cheese you can make, and we consider it one of the “restiest cheeses.” The production of gamal cheese and table cheese begins with this curd. Together with the sour cream, it is the festive food of Østerdalen/Rørostraktene. You can get Skjøros / Ystil from Håvardsrud Seterliv, Bryn Gardsmeier, Fagerdalen Støl/seter and Rørosmeiriet among others.
Source: Gardsost, Norway
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Brown cheese pastries with brown cheese caramel
Ingredients:
From below
- 125 g of butter
- 175 g of sugar
- 20 g of cocoa powder
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla sugar
- 1 teaspoon of salt
- 25 g sour cream
- 250 g Manjari 64% (or regular food chocolate)
- 2 eggs
Brown cheese ganache
- 250 g cream
- 275 g caramel (or white chocolate)
- 150 g brown cheese, grated
- 4 tablespoons of gelatin
- salt
Manjar ganache
- 250 g cream
- 275 g Manjari 64% (or regular food chocolate)
- 3 pieces of gelatin
- salt
Brown cheese caramel
- 250 g of sugar
- 200 g cream
- 50 g cubed butter
- 150 g brown cheese, grated
- salt
Approach:
From below
- Beat the sugar and butter until white.
- Keep everything dry.
- Add the eggs one at a time.
- Add sour cream.
- Pour into 2 loaf pans.
- Bake at 170 degrees for 8-10 minutes.
- Set aside to cool.
Brown cheese ganache
- Soak gelatin.
- Boil the cream and pour the chocolate on top, mix in the grated brown cheese little by little.
- Melt and add gelatin.
- Season to taste with salt.
- Pour a fairly thick layer on the bottom and let it harden in the fridge. Note! Remember that it must stand straight.
Manjar ganache
- Soak gelatin.
- Boil the cream and pour it over the chocolate.
- Melt and add gelatin.
- Season to taste with salt.
- Pour a fairly thick layer of brown cheese over the ganache and put it in the fridge to harden. Note! Do not pour over until the brown cheese ganache has set.
Brown cheese caramel
- Put the sugar in the saucepan little by little and let it caramelize every now and then.
- When all the sugar has caramelized, pour over the cream and bring to a boil.
- Remove from the pan and beat in the butter cubes.
- Add the grated brown cheese and mix until smooth.
- Season to taste with salt.
Cut into suitable pieces and put brown cheese caramel on top. Garnish with berries or whatever you like
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Brown cheese
Plain sweet brown cheese became common in the 19th century, when löype spread. Without skimming, the milk must be acidic to extract the cheese material, and then the whey, the byproduct, and the raw material of the brown cheese are also acidic. Sweet brown cheese can be made from both cow’s and goat’s whey or a mixture. You can add a little milk to get more cheese, but then the taste will be a little milder. You can also add more or less whistle, it affects both the consistency and the taste. The whey and additions are boiled for hours until you reach the right porridge consistency. The cheese is then cooled with intense stirring and then molded.
Source: Gardsost, Norway
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- The farm team chef serves all these meals at Dyrsku, 9-11. in September in Sterke Nils-tunet. Welcome!