Label
All
0
Clear all filters
Appears in
The Book of Food

By Frances Bissell

Published 1994

  • About

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)

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title