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Published 1994
This semihard Norwegian whey cheese is made either from a blend of goats’ and cows’ milk or entirely from goats’ milk (and then labeled ekte, “genuine”). Caramelization of the milk sugar (lactose) gives the cheese a distinctive toffee-brown color and sweet sticky taste. In Norway it is sliced very thinly and eaten for breakfast, and with Christmas cake. (250)
© 1994 All rights reserved. Published by Websters International.
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