7 cheeses that go well with sides

Cheese and sides are a fabulous combination.
Jan-Arne Moen, former cheese manager at MENY and former operator of Frogner Special in Oslo, has many years of experience with Norwegian and foreign cheese.

- When choosing sides for cheese, it is important not to choose sides that are too sweet. And choose cheeses that are not too salty. Here is a small selection of cheeses that I think go well with traditional Norwegian sides: Prosten (matured goat's milk cream cheese) from Prestholt, Fjellgeit from Valbjør gård (Mild white mold cheese made from goat's milk), Edel Frue from Tingvollost (Soft white mold cheese inspired by the French Camembert ), Brie from Ostegården is good for sides. I would also like to bring some aged cheeses where much of the salt is gone, such as Holtefjell from Eiker Gårdsysteri (solid red whale cheese) and St. Pål from Rueslåtten Ysteri (80 % cow's milk and 20 % goat's milk).

Mountain cheese from Eggen Gårdsysteri (white mold cheese).
St. Pål and Holtefjell will also go well with the fruit wines, says Jan-Arne Moen.
The gentle Prosten and Fjellgeit will go for the wines that are sweeter.

TIP: Some of the modern Norwegian sides do not have much sweetness, so you can successfully bring a little jam when you taste them together with cheese.