Ads
related to: norwegian cheese names
Search results
Results From The WOW.Com Content Network
Brunost or Mysost is a caramelized brown Norwegian whey cheese. Brunost (lit. ' brown cheese ') is the commonly-used name instead of the less-commonly used mysost (lit. ' whey cheese '). It is regarded as one of Norway's most iconic foodstuffs, and is considered an important part of Norwegian gastronomical and cultural identity and heritage ...
Pages in category "Norwegian cheeses" The following 12 pages are in this category, out of 12 total. This list may not reflect recent changes. * List of Norwegian ...
Brunost (brown cheese) is commonly used instead of mysost (whey cheese), which is the correct name. Another variant, made using goat milk, is referred to and sold as geitost (Norwegian for "goat cheese") or, in an older Dano-Norwegian spelling no longer used in Norway, as gjetost.
Jarlsberg (/ ˈ j ɑːr l z b ɜːr ɡ / YARLZ-burg, Norwegian: [ˈjɑ̀ːlsbærɡ]) is a mild cheese made from cow's milk, with large, regular eyes, originating from Jarlsberg, Norway. [1] It is produced in Norway, as well as in Ireland [2] and the US state of Ohio, [3] licensed from Norwegian dairy producers. It is classified as a Swiss-type ...
Kraftkar is a blue cheese from Tingvoll in Nordmøre, Western Norway, made from unskimmed cow's milk and cream, with injected culture of the mold Penicillium roqueforti. [1] The name Kraftkar ("strongman") relates to the legendary farmhand Tore Nordbø and his supernatural strength and size. [2]
Similarly, blue cheese also ranks high in the fat content category, with 8 grams of fat and 100 calories, per one-ounce serving. Check out the slideshow above for the 12 best and worse cheeses for ...
While cheese can be high in saturated fat and salt, it contains many essential nutrients like calcium and protein. There are now many options on the market that offer low-fat and low-sodium ...
5. Borden American Cheese Singles. The truth is, so many of these cheeses taste identical. Borden and Harris Teeter are really similar, both lacking any distinct flavors that make them unique or ...