Norwegian Christmas cheeses
Norwegian Christmas cheeses
British Stilton and Dutch Edam have traditionally been considered Christmas cheese classics. However, there are good reasons to choose Norwegian. Here are suggestions for Norwegian cheeses that outshine their foreign relatives.
Cheese belongs to Christmas and invites both to pleasant breakfasts, long brunches and to be a welcome alternative to the rum Christmas dinner. Svein Erik Backlund is both a cheese specialist and sales manager at Oluf Lorentzen. Here are his tips for what you should make sure you have in the fridge when the nights get long and the cold sets in.
With inspiration from abroad
- Although Stilton and Edamer have taken a position as Christmas cheeses in this country as well, it is probably connected with the charter tourism that started in the mid-1960s, he explains.
- Until then, we were more picky about blue mold here at home. Now that people went on holiday to Rimini and got a taste of Italian Gorgonzola, Norzola eventually appeared as a Norwegian variant from TINE.
New companions
In line with the fact that we began to follow European traditions more and more, we also stopped serving cold cheese in the fridge and red wine tempered on the stove. In addition, we have discovered that good tea, beer and sides are also good companions for cheese, he says.
- Which cheeses would you suggest as an alternative to foreign Christmas classics?
- There is a lot to choose from. Based on Stilton, I would suggest Nidelven Blå, which is a great alternative to traditional blue cheese. This is a cheese with proper character and an angular, slightly raw taste. It may seem a little salty at first impression. When you chew, however, you quickly feel that it spreads over the entire taste palette.
If you're wondering if you can eat the crust, that's perfectly fine. This is a natural crust without a big difference in taste and consistency. Port wine is known as a good accompaniment to blue cheese, but try it together with a good cup of sweet tea, preferably a fruit tea.
Edamame
The reason why Edamer has been given its permanent place at the Christmas breakfast is probably a lot thanks to its round shape and the shiny red wax on the outside, he continues.
- As an alternative to the Dutch variety, I have selected two made from cow's milk and one hard cheese made from goat. These are three options that are fully on par with their Dutch relatives, he assures.
This cow's milk cheese has been stored for a minimum of five months and has small salt crystals that highlight a round and mature taste.
Cut with a plane, cubed as is or as processed cheese.
When it comes to drinks for this type of Edamer variety, I would suggest a Chardonnay or sparkling berries, - or apple sides from Hardanger.
The cheese got its name from the time when the cows were brought home from the barn on Bufardagen. Before they left, they curdled the last of the milk and since they didn't have time to separate the cream from the skimmed milk, it became a half-cured cheese with a round and rich taste.
Suitable both as a sandwich, for tearing or for cutting into sticks as a snack.
This is a cheese that has been aged for at least a year and has a surprisingly mild taste of goat's milk. A sweet, balanced cheese with the right proportion of salt.
Serve it with simple cured meat, good bread and some marmalade on Christmas Day. Drinking tips here are Sauvignon Blanc or a Norwegian dry sider.
Heidal's cheese
Another self-styled cheese for Christmas is brown cheese, and especially this beautiful version from Heidal cast in a patterned form.
Traditionally used with a cheese grater, but good to have a stick to enjoy like a piece of caramel. If the cheese is to be eaten as bread, I would suggest a good apple juice or Norwegian light milk. Beyond that, the drinking tip is Norwegian craft beer.
The cream of the cream
- Brie is not a traditional Christmas cheese, but this is a cheese that is sold all year round. For Christmas, I would suggest cheeses with a bit of punch, - therefore check the shelf life date and choose something close to the expiry date. The white mold cheese is suitable for all Christmas meals, - and is a good alternative for dinner when you are tired of ribba tredeje on Christmas Day. Serve a toast with brie, chicken fillet and pesto!
Brilliant Brie from Thorbjørnrud with triple cream is made like a Brillat Savarin (also called the chef's dream) and has a wonderfully fatty consistency. It is a young cheese, slightly acidic in expression. As a tip for drinks here, Edel sider from Åkre Gård works very well.
Raclette
More and more people are opening their eyes to raclette as a rum Christmas food and with Rød Ku from Thorbjørnrud, you have a fantastic Norwegian twist on the traditional dish.
Serve it with Italian onions dipped in oil, good slices of cured meat, boiled potatoes, preferably Bjertnæs and Hoel's pearl potatoes if you can get hold of them, or salt-baked almond potatoes. Pickled vegetables are important as a balancing effect to fatty cheese. A sign of quality for the cheese is that it releases a lot of fat.
Be a little Italian or French and enjoy the food for a long time.
Suggested drink: White wine from the Jura with a small "hiccup" such as Apfelkorn, Kirsch or Akevitt.
Rule to remember for cheese in general:
Take the cheese out of the fridge at least two hours before serving, but leave it in its packaging.
Ditch the biscuits and instead serve good bread or make baking rolls for a pleasant room Christmas activity with the children. There are also plenty of good semi-baked breads in the shops or support your local baker.
If you have rinds or leftover cheese: Put it into the bread dough, or use it as a topping on the pizza.
Byline: Trude Henrichsen
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