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 ›
Rakfisk (Norwegian pronunciation: [rɑːkˈfisk]). Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without cooking. Rakfisk is very is considered a fish delicacy and… 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 ›
It all started when Inger Rosenfeld got a half-blind cow as a 50th birthday gift, built a dairy, and learned to make cheese. Today, we produce 50 tons of cheese a year. The cheeses were first tried out in France… 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 ›
Gamalost (also Gammelost, Gammalost), which translates as “old cheese”, is a pungent traditional Norwegian cheese, which was once a staple of the Norwegian diet. Like many traditional Norwegian foods, such as flat bread, dry salted meats and stockfish, Gamalost could… 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 ›
‘Lutefisk’ is traditional Norwegian Christmas food, and many people eat this dish right before and during Christmas. ‘Lutefisk is made from dried whitefish (normally cod in Norway, but ling is also used) prepared with lye in a sequence of particular… Read More ›
Smalahove (also called Smalehovud or Skjelte) is a Western Norwegian traditional dish made from a sheep’s head, originally eaten before Christmas. The name of the dish comes from the combination of the Norwegian words hove and smale. Hove is a dialectal… Read More ›
In Norway, many are hunting moose that is considered ideal for roasts and casseroles. Norway is a ‘hunting nation’, and here are some of the animals and birds we shoot and eat: Moose, deer, roe deer, hare, reindeer, grouse, duck,… Read More ›
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