Norwegian brown cheese (brunost) is sweet and caramel-like; fårikål (lamb and cabbage) is the national dish, eaten in autumn.
History
Brunost was first made in 1863 by Anne Hov, who added cream to whey. Fårikål is a one-pot dish with a National Day (the last Thursday of September).
Ingredients
- Lamb
- Cabbage
- Black pepper
- Flour
- Whey
- Goat or cow milk
- Cream
How it's made
- Layer lamb and cabbage in a pot
- Add whole peppercorns and flour
- Simmer 2-3 hours
- Serve with boiled potatoes
- For brunost, boil whey with cream until caramelised and set
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Famous brands & makers
- Tine (Ski Queen
- Gudbrandsdalsost)
- Synnøve Finden
Ratings & notes
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