Norwegian brown cheese
Description
Perfect with a meal and with drinks. Norwegian brown cheese, unusual in taste, may seem quite strange at first—not at all like what we're used to. It has something of boiled condensed milk about it, yet the cheese is salty, not sweet, although no salt is added to it at all. Once you've tried it, you realize there's something to it. As it turns out, it's easy to make at home—you just need to set aside plenty of time. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour the milk whey into a heavy-bottomed pot and set it over low heat to reduce. You can also use high heat, but then you will need to monitor the process and stir from time to time.
- 3
Step 3
The whey should reduce to approximately one-fifth of its original volume.
- 4
Step 4
Once the whey has reduced, pour in the cream and set over medium heat. At this stage, you need to stay involved in the cooking and stir from time to time.
- 5
Step 5
When the whey with cream begins to reduce, you must be extremely careful, because it will start to "splatter."
- 6
Step 6
Then it's best to transfer the contents of the pot to a frying pan and continue cooking in it, stirring continuously.
- 7
Step 7
Cook until it turns caramel-colored, like boiled condensed milk; the cheese mixture will start to gather into a lump.
- 8
Step 8
Arrange the cheese in the molds and let it stabilize. It sets fairly quickly, even at room temperature.
- 9
Step 9
Before serving, remove the cheese from the mold. Norwegians even invented a special knife for cutting this type of cheese, which I also brought back from Norway as a souvenir.
- 10
Step 10
Serve the cheese with bread or toast; it pairs especially well with jam, such as lingonberry jam. The result is a very harmonious combination.