Cheese

[SwordsMaster]

I wonder when Louis is going to post here...

[English assassin]

I wonder when Louis is going to post here...

He's probably appalled at the idea of having just one favourite cheese. Or ten. Or even a hundred. To get him to focus at all we are going to have to get really specific, eg Stilton vs Roquefort.

@ the norse, what is that brown soft cheese you guys have at breakfast (correction: your hotels have it). I think that could do with being exported a bit. I wouldn't want it every day but it had a certain something.

[Sigurd]

@ the norse, what is that brown soft cheese you guys have at breakfast (correction: your hotels have it). I think that could do with being exported a bit. I wouldn't want it every day but it had a certain something.

That is our Goat cheese or whey cheese (whey from cow milk).
They come in many variants, but the popular ones are:

Ekte Geitost made from purely goat products (goat whey, goat cream and goat milk)
Gudbrandsdalsost made from a mix of goat and cow product (cow milk,whey and cream and goat milk, whey and cream)
Fløtemysost made from purely cow products (cow whey and cow cream).

Personally I find the goat variants a bit too sharp.
Fløtemysost is particurlaly good on whole-grain bread or crispbread (the kind Viking mentioned).

About export... I know I could get some in Australia, all though I can't remember wich version.
I think it had a red wrapper.
Oh yeah here it is: Ski Queen . I know it was not as strong as Ekte Geitost or Gudbrandsdalsost.

I think you will find a piece of Norwegia and a variant of Brunost (the common nominator for all the goat and whey cheeses) in the refrigerator of every ethnic Norwegian household. We grew up on the stuff and pass it down to our kids.
My youngest has a taste for prim... a spread version of the Brown cheese and slightly sweeter.