Trough the last centuries, oak timber, ‘klippfisk’ (dried and salted cliff dried cod), and ‘tørrfisk’ – dried cod (hang-dried cod) have been the main Norwegian export articles. Hang-dried cod is made from cod, saith, haddock, tusk and flatfish. Today, only… Read More ›

Lefse is a traditional soft, Norwegian flatbread. Lefse is made out of potato, milk or cream (or sometimes lard) and flour, and cooked on a griddle. Special tools are available for lefse baking, including long wooden turning sticks and special… Read More ›

Brunost (Norwegian), or mesost (Swedish), mysuostur (Icelandic) or myseost (Danish) is a brown Scandinavian whey cheese. The Norwegian name brunost means brown cheese, and the others mean simply whey cheese. In North America, a variant with goat milk is referred… Read More ›

  Pultost is a soft, mature Norwegian sour milk cheese flavored with caraway seeds. The cheese is found in two forms; spreadable and porous. The spreadable type has a stronger taste. The name comes from the Latin word “pulta” which… Read More ›

Syltelabb is a Norwegian traditional dish, usually eaten around and before Christmas time, made from boiled, salt-cured pig’s trotter. They are traditionally eaten using one’s fingers, as a snack food. They are sometimes served with beetroot, mustard and fresh bread… Read More ›