🧑🤝🧑 Norwegians
Brunost made from whey and rømme for rømmegrøt porridge are national dairy products.
Norwegians are the main population of Norway, a mountainous country in northern Europe. The Norwegian dairy tradition took shape in a mountainous country with short summers. In the past, herds were moved for the summer to mountain pastures called seters, where cow’s and goat’s milk was made into butter, sour cream and cheeses to store.
The most recognisable product is brunost, “brown cheese”. It is cooked down from whey with added milk and cream until the milk sugar caramelises; technically it is not a cheese in the strict sense. The best-known variety is Gudbrandsdalsost. Brunost is still a familiar sandwich topping today.
Rømme is a thick sour cream made from cultured cream. It is used to make rømmegrøt, a porridge of sour cream, milk and flour served with melted butter, sugar and cinnamon. Historically it was a festive dish, cooked for Christmas, Easter and family celebrations, and from the 18th century, according to accounts, brought as a gift to new mothers. By Christmas custom a bowl of the porridge was left out for the household spirit, the nisse.
What it includes
How it connects to milk
🧑🤝🧑 Norwegians → live in → 🌍 Northern Europe ← milked in ← 🦌 Moose cow → gives → 🥛 Milk
Links
- Where they live
- 🌍 Northern Europe
- Traditional products
- 🟫 Brunost, 🥣 Rømme
Frequently asked questions
What is Norwegian brown cheese made from?
Brunost is cooked down from whey with milk and cream until the milk sugar caramelises and the mass turns brown.
What is rømmegrøt?
A Norwegian porridge of thick rømme sour cream, milk and flour, served with melted butter, sugar and cinnamon.
Why is brunost sweet?
Whey is rich in lactose; during long cooking it caramelises and gives the product a sweetish taste.
Similar
Sources
- High lactose whey cheese consumption and risk of colorectal cancer — The Norwegian Women and Cancer Study. Scientific Reports, 2019
- Tastes of Scandinavian Heritage (USC Scalar) — History of rømmegrøt