North Wild Kitchen

Tag: cheese

Gomme (Norwegian Sweet Cheese)

“Lefse uten gomme er som grøt uten salt”.

(Lefse wthout gomme is like porridge without salt)

Gomme goes by many names, including gumme, gubbost, and dravle. It’s created by cooking down fresh milk – curds and whey and all – to achieve a soft and spreadable sweet cheese. It’s been around for centuries, perhaps one of the older desserts known, and has had a central place among Norwegian milk dishes. Life on a self-sustainable farm meant a limited supply of cow’s milk during certain parts of the year. Therefore, since gomme was made of fresh milk, it is reasonable to assume it was a highly treasured dish that was reserved for special occasions and high holidays. (more…)

December 6, 2018
Pinnekjøtt Macaroni and Cheese and Winter Slaw

Pinnekjøtt (cured lamb ribs) will be served on many tables this Christmas and New Year’s Eve. When all have had their fair share – belly’s content and smiles abounding – there might even be a couple ribs leftover. And this is when it’s fun to get creative and come up with new ways to serve the leftovers. For me, a family favorite – and indulgent one at that – is homemade macaroni and cheese. Cheesy and creamy, simple and versatile – the perfect balance of pasta and cheese.

I’ve had this idea brewing in my head since last year – combining these two traditional meals into one glorious hot casserole of macaroni, cheese, and shredded pinnekjøtt. While this recipe is about bringing two traditional dishes together, and may even appear a bit un-Norwegian, macaroni has been a Norwegian favorite for quite some time. (more…)

December 19, 2017
Surost (Homemade Farm Cheese)

Following a magnificent seter feast filled with Sonja’s homemade products of cheese, cream, jams and cured meat, Sonja shared her recipe for surost.

Surost is a farmhouse cheese made from fresh cow’s milk which has been left to sit overnight in a warm spot to allow for curdling. The milk takes on a slightly sour taste, hence the name ‘sur’ ost. When it is ready, Sonja takes some of the sour milk from the container into a large pot and places the pot into a water bath on the stove. Within a short time, the curds separate from the whey and are placed in a colander where the whey continues to strain out.

This process is very simple and very effective. The cheese is similar to cottage cheese, yet with a tad more tanginess that comes from the milk being sour. I debated whether to provide an alternative recipe using pasteurised milk, but this simply would not be the same since pasteurised milk can not be left to sour. True surost must be made out of soured milk. You can, however, make a simple farm cheese with pasteurised milk by adding an acid to it, such as vinegar, while you heat it directly in a pot over the stove. A good recipe for this can be found from the Nourished Kitchen. (more…)

September 9, 2016
A Norwegian Seter {Mountain Farm Life}

The winding road takes us through lush woodland to a mountain lake and up to an open landscape where the blue sky contrasts with the green vegetation and craggy mountains. The clanking of bells echo in the stillness as our first greeting comes from a flock of wooly sheep. They scamper toward us, friendly and energetic. Happy to receive our hands stroking their smooth faces. We climb over a fence and take a moment to let it all sink in. A small and idyllic cottage faces the morning sun and is surrounded by small, wooden buildings. Metal milk cans decorate the walls and summer blossoms add a pop of color against the green and brown backdrop.

There’s no internet access. No distractions. Nothing to take you away from the majesty and quietness of the landscape expect for a small radio, a good book and a thoughtful conversation. This is a place which blends itself into the nature. Learns from it, protects it, nurtures it and hails it. It is here I find myself today. A seter. A Norwegian seter. Slettastølen Seter, to be exact. (more…)

September 8, 2016
Chanterelle & Goat Cheese Skillet (Kantareller og Geitost)

The forest is full of gold this time of year. Skogens gull. The time of year when mushrooms can be found by anyone desiring to look. And the mushrooms seemingly worth their weight in gold are the chanterelles (kantareller). With their bright, golden hue and curved caps, they are easily identifiable and almost give themselves away against the green, mossy forest bed.

Last week, we went on a sopptur, or mushroom hunt, to find these delicacies that grow all over this mountainous region. These hunts are one of life’s little pleasures and Norwegians view this time as a great way to combine fresh air, exercise and a good meal following a successful pick. This was our first hunt. The first of many to come. As we came along the path, not far from where we parked our car, we spotted the first chanterelle. My son had the honor of the first pick and quickly took to becoming one of the best chanterelle spotters and pickers around. We felt like we had hit gold that day. After an hour, we had filled all of our containers to the brim and even came across the biggest spoil right before returning home. Even without the copious amounts of chanterelles the evening still would have been a success as we laughed, chatted, snacked on wild blueberries and took in the serenity of the babbling brook as the sun’s rays shone through the elegant branches of the trees.

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August 16, 2016
Kari’s Ostekake (Cheesecake)

My mother-in-law, Kari, makes one of the best cheesecakes (ostekaker) around. It’s her most requested dessert, and I, of course, was incredibly pleased when she shared with me the recipe on one of her latest visits so I could share it with you. It’s a fluffy and light variation on what can be quite a heavy dessert. Her recipe has a subtle touch of lemon and the base has a buttery, sweet and salty taste that literally melts in the mouth. It’s a variation that I have never come across before, being more accustomed to the American style of cheesecake. Yet, this is the genius of a recipe when it spans across countries and cultures and time. The ingredients are tweaked. The taste becomes accustomed. And the style is in the eye of the beholder. Variation. The spice of life. And what a sweet spice this is.

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July 19, 2016