List of Norwegian cheeses facts for kids

Norway is famous for its beautiful fjords and snowy mountains, but did you know it also has some unique and tasty cheeses? This article will introduce you to some of the most popular and traditional cheeses from Norway.

Sweet Brown Cheeses (Brunost)

Brunost is a special type of brown cheese from Norway. It's often called 'brown cheese' instead of 'whey cheese.' This cheese is super important to Norwegian food and culture. It's one of Norway's most famous foods!

Brunost

• Brunost / Mysost – Brunost is made by boiling milk, cream, and whey for many hours. This process makes the water evaporate. The heat turns the milk's natural sugars into caramel. This gives the cheese its special brown color and sweet taste.
• Fløtemysost – This is a type of brunost, or brown cheese, made from cow's milk.
• Gudbrandsdalsost – This brunost is a mix of cow's milk Fløtemysost and goat milk.
• Geitost – This cheese is made from whey, milk, and cream, all from goats.
  • Ekte geitost ("true goat cheese") – This goat cheese uses only goat milk and goat whey.
• Heidal cheese – A dark brown brunost from the area of Heidal. It often has a cool pattern pressed onto the cheese block.
• Misværost [no] – Misværost is a goat cheese that is only lightly browned. It has a light, almost yellow color and a very mild taste.
• Primost – This is a slightly brown cheese made from cow's milk. It has a soft texture, so you can easily spread it.

Other Delicious Norwegian Cheeses

Jarlsberg cheese

• Gamalost – Gamalost means "old cheese." It's a traditional Norwegian cheese with a very strong smell and taste.
• Jarlsberg cheese – This is a mild cheese made from cow's milk. It has big, round holes, called "eyes." It first came from Jarlsberg, Norway.
• Kraftkar – A blue cheese from Tingvoll in Western Norway. It's made from cow's milk and cream, with a special mold called Penicillium roqueforti added.
• Kvarg – A fresh dairy product. It's made by warming sour milk until it curdles, then straining it.
• Normanna – A firm blue cheese with a strong and flavorful taste. When it's cold, you can slice Normanna thinly. When it's warmer, it becomes soft enough to spread.
• Norvegia – A cow's milk cheese that tastes similar to Gouda. It has a mild flavor and melts easily, making it great for cooking.
• Norzola [no] – A blue cheese that is soft and almost buttery. It has a rich and full flavor.
• Nøkkelost – A semi-hard, yellow cheese. It's flavored with spices like cumin and cloves. It's made from cow's milk and shaped into wheels or blocks. It ages for about three months.
• Pultost – A soft, aged sour milk cheese. It's flavored with caraway seeds, giving it a unique taste.
• Ridderost – A cheese that ripens with a special smear on its surface. It has a soft and flexible texture.
• Selbu – A versatile blue cheese. It tastes great on bread or eaten by itself.
• Skjørost – A fresh curd made from sour skim milk.
• Snøfrisk – A goat cheese that is soft enough to spread. It comes in different flavors, like original, juniper berry, dill, and forest mushrooms.
• Søst – This cheese has a semi-solid texture, making it easy to cut. It tastes round, sweet, and like caramel.