{"id":700,"date":"2026-08-23T14:07:16","date_gmt":"2026-08-23T14:07:16","guid":{"rendered":"https:\/\/baarda.ch\/?p=700"},"modified":"2026-08-23T14:07:16","modified_gmt":"2026-08-23T14:07:16","slug":"can-you-tell-me-something-about-norwegian-cheeses","status":"publish","type":"post","link":"https:\/\/baarda.ch\/?p=700","title":{"rendered":"Can you tell me something about Norwegian cheeses?"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Gemini: Norwegian cheesemaking ranges from centuries-old whey-reduction traditions to modern artisanal varieties winning top global awards (such as Kraftkar and Nidelven Bl\u00e5 claiming World Cheese Awards titles).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Whey &amp; Caramelized Classics<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Brunost (&#171;Brown Cheese&#187;):<\/strong> Technically not a true cheese, but a reduction of whey, milk, and cream. The liquid is boiled down until the milk sugars (lactose) caramelize, creating a distinctive tan color and a fudge-like, sweet-savory profile.\n<ul class=\"wp-block-list\">\n<li><em>Gudbrandsdalsost:<\/em> The classic version made with a mix of goat&#8217;s and cow&#8217;s milk.<\/li>\n\n\n\n<li><em>Ekte Geitost:<\/em> Made exclusively from goat&#8217;s whey and milk, offering a sharper, more punchy finish.<\/li>\n\n\n\n<li><\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Traditional Historical Styles<\/strong><\/li>\n\n\n\n<li><strong>Gamalost (&#171;Old Cheese&#187;):<\/strong> A Viking-era sour skimmed-milk cheese. It is virtually fat-free, high in protein, dense, and firm, with a sharp, pungent, and herbal flavor profile cultivated by <em>Mucor<\/em> molds.<\/li>\n\n\n\n<li><strong>Pultost:<\/strong> A soft, unripened curd cheese seasoned with caraway seeds, known for its strong aroma and sharp, salty, fermented taste.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Modern Artisanal Standouts<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Cheese<\/strong><\/td><td><strong>Producer<\/strong><\/td><td><strong>Type<\/strong><\/td><td><strong>Characteristics<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>Kraftkar<\/strong><\/td><td>Tingvollost<\/td><td>Blue<\/td><td>Rich, creamy, balanced blue mold; 2016 World Cheese Awards champion.<\/td><\/tr><tr><td><strong>Nidelven Bl\u00e5<\/strong><\/td><td>Gangstad G\u00e5rdsysteri<\/td><td>Blue<\/td><td>Creamy, mild blue made with pasteurized cow&#8217;s milk; 2023 World Champion.<\/td><\/tr><tr><td><strong>Fanaost<\/strong><\/td><td>Osteg\u00e5rden<\/td><td>Gouda-style<\/td><td>Aged semi-hard cow&#8217;s milk cheese; sweet, nutty, with subtle crystalline crunchy bits.<\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Gemini: Norwegian cheesemaking ranges from centuries-old whey-reduction traditions to modern artisanal varieties winning top global awards (such as Kraftkar and Nidelven Bl\u00e5 claiming World Cheese Awards titles). Whey &amp; Caramelized Classics Modern Artisanal Standouts Cheese Producer Type Characteristics Kraftkar Tingvollost Blue Rich, creamy, balanced blue mold; 2016 World Cheese Awards champion. Nidelven Bl\u00e5 Gangstad G\u00e5rdsysteri &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/baarda.ch\/?p=700\" class=\"more-link\"><span class=\"screen-reader-text\">&#171;Can you tell me something about Norwegian cheeses?&#187;<\/span> weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-700","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/baarda.ch\/index.php?rest_route=\/wp\/v2\/posts\/700","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baarda.ch\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baarda.ch\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baarda.ch\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baarda.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=700"}],"version-history":[{"count":1,"href":"https:\/\/baarda.ch\/index.php?rest_route=\/wp\/v2\/posts\/700\/revisions"}],"predecessor-version":[{"id":701,"href":"https:\/\/baarda.ch\/index.php?rest_route=\/wp\/v2\/posts\/700\/revisions\/701"}],"wp:attachment":[{"href":"https:\/\/baarda.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=700"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baarda.ch\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=700"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baarda.ch\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=700"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}