|
Pultost
Pultost is a soft, mature Norwegian sour milk cheese flavored with caraway seeds. Like Gamalost, pultost has a long history in Norway. The cheese is made from skimmed milk that has been soured, similar to cultured buttermilk, flavoured with caraway and preserved with salt. Pultost is an acid-set cheese, and very low in fat. Pultost is found in two variants, spreadable and grainy. The spreadable variant has a stronger taste. Pultost is commonly either spread on bread, lefse or flatbread or served with boiled potatoes. Norwegian dairy products company Tine produces pultost at its dairy at Nybergsund in Trysil. Tine make three qualities: a spreadable, soft type, called Løiten, a looser type with a dry and grainy texture, called Hedemark and another grainy type, with stronger flavour, called Lillehammer. Synnøve Finden is another manufacturer of pultost in Norway. The cheese mass is produced by Tine and processed further by Synnøve Finden. Synnøve Finden is promoting two types ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating whe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Norwegian Cuisine
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters. Modern Norwegian cuisine, although still strongly influenced by its traditional background, has been influenced by globalization: pasta, pizza, tacos, and the like are as common as meatballs and cod as staple foods. Typical main meals Most Norwegians eat three or four regular meals a day, usually consisting of a cold breakfast with coffee, a cold (usually packed) lunch at work and a hot dinner at home with the family. Depending on the timing of family dinner (and personal habit), some may add a cold meal in the late evening, typically a simple sandwich. Breakfast (''frokost'') The basic Norwegian breakfast consists of b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Milk Cheese
Acid-set or sour milk cheese is cheese that has been curdled (coagulated) by natural souring, often from lactic acid bacteria, or by the addition of acid. This type of cheese is technologically simple to produce. When making soft acid-set cheese using bacteria, the coagulum results from production of lactic acid by the starter microorganisms. Cheeses can be classified according to a variety of features including ripening characteristics, special processing techniques (such as cheddaring) or method of coagulation. Acid-setting is a method of coagulation that accounts for around 25% of cheese production. These are generally fresh cheeses like, queso blanco, quark and cream cheese. The other 75%, which includes almost all ripened cheeses, are rennet cheeses. Ricotta and most other whey cheeses are made by first heating the milk to between 90 and 92 degrees Celsius to create coprecipitation of casein and whey protein before addition of lactic or citric acid. Production Rennet is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caraway
Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been called by many names in different regions, with names deriving from the Latin ''cuminum'' (cumin), the Greek ''karon'' (again, cumin), which was adapted into Latin as ''carum'' (now meaning caraway), and the Sanskrit ''karavi'', sometimes translated as "caraway", but other times understood to mean " fennel".Katzer's Spice PagesCaraway Caraway (''Carum carvi'' L.)/ref> English use of the term caraway dates to at least 1440, possibly having Arabic origin.Walter William Skeat, Principles of English Etymology, Volume 2, page 319. 189Words of Arabic Origin/ref> Description The plant is similar in appearance to other members of the carrot family, with finely divided, feathery leaves with thread-like divisions, growing on stems. The main f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gamalost
Gamalost (also Gammelost, Gammalost) is a traditional Norwegian cheese. History Gamalost, which translates as old cheese, was once a staple of the Norwegian diet. The name might be due to the texture of the surface, or the fact that it is an old tradition, not the ripening which may take as little as two weeks. Like many traditional Norwegian foods, such as flat bread, dry salted meats and stockfish, Gamalost could be stored for long periods without refrigeration. The brownish-yellow cheese is firm, moist, coarse and often granular. Gamalost is rich in protein with low fat content, measuring 1% fat and 50% protein. Production To make Gamalost, lactic starter is added to skimmed cow's milk, causing it to sour. After several days of souring, the milk is slowly heated, before the curds are separated and pressed into forms. After removal from the forms, mold is introduced onto the surface of the cheese, either by exposure to the wooden walls of the form that is only used for Gamm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tine (company)
TINE SA () is the largest Norwegian dairy product cooperative consisting of around 15,000 farmers and 5,600 employees. As of 2013, it has a revenue of 20.4 billion Norwegian kroner (NOK) ($3.41bn, £2.04bn, €2.50bn). The parent company, TINE SA, is a cooperative society owned by its suppliers, the milk producers who deliver milk to the company. The corporation domestically offers the entire spectrum of dairy products, and in many dairy categories, Tine faces little or no domestic competition. This monopolistic position has led to criticism of Tine when shortages occur. Tine's internationally known products are Jarlsberg cheese, Snøfrisk goat cheese, Heidal cheese, Ridder cheese, and Ski-Queen ( geitost). Tine is the most dominant of the thirteen agricultural cooperatives in Norway. History Dairy cooperatives in Norway go back to 1856, with the first nationwide dairy co-op ''Den Norske Meieriforening'' (the Norwegian Dairy Association) being founded in 1881. The company dat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nybergsund
Nybergsund is a village in the municipality of Trysil in Innlandet county, Norway. It is located about south of the village of Innbygda which is the municipal centre of Trysil. The village is best known for serving as a hiding place for the Norwegian royal family and Cabinet and sustaining German bombing during the German conquest of Norway. The village is also the birthplace of award-winning Norwegian writer and translator Tormod Haugen. The village has a population (2021) of 370 and a population density of . General information Location Nybergsund is located about south of the administrative center Innbygda. The village is built on the eastern banks of the Trysilelva (''Trysil River''), which is a segment of the larger river known in Sweden as Klarälven. Nybergsund is located roughly away from Norway's border with Sweden. Name Nybergsund was named after a local farm, Nyberg, and the element ''-sund'', meaning strait. In the village's early days, the site of Nyberg far ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trysil
Trysil is a municipality in Innlandet county, Norway. It is located in the traditional district of Østerdalen. The administrative centre of the municipality is the village of Innbygda. Other villages in the municipality include Nybergsund, Østby, and Tørberget. The municipality is the 15th largest by area out of the 356 municipalities in Norway. Trysil is the 150th most populous municipality in Norway with a population of 6,603. The municipality's population density is and its population has decreased by 2.2% over the previous 10-year period. General information On 1 January 1838, the prestegjeld of Trysil was established as a civil municipality (see formannskapsdistrikt law). In 1880, the Osneset area of western Trysil (population: 302) was transferred to the neighboring municipality of Åmot. On 1 January 1911, the northern part of the municipality (population: 291) was separated to join the new Engerdal Municipality. There were also some minor boundary adjustments ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Synnøve Finden
Synnøve Finden is a Norwegian dairy company that produces cheese, butter and juice with farms in Alvdal and Namsos. The company launched its yellow cheese on 21 September 1996 and brown cheese in 1997. The company was listed on the Oslo Stock Exchange. Synnøve Finden is today the only Norwegian challenger to Tine in the Norwegian cheese market. History Synnøve Finden (1882-1957) is today considered to be Norway's first female cheese founder and factory owner. Together with Pernille Holmen and her daughter Evy (13), Synnøve Finden opened her first cheese factory in 1928 on the Grefsen Plateau in Oslo. The breakthrough for the production came when the cheese was first introduced to the housewives' associations Hjemmenes Vel. In 1987, Synnøve Finden A / S was sold to Dag Swanstrøm and production moved to Enebakk. With Swanstrøm also came the breakthrough (1996) to be a challenger to the dairy monopoly Norwegian Dairies (Tine) and the cooperative. In January 1997, Minister o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Norwegian Cheeses
Norwegian, Norwayan, or Norsk may refer to: *Something of, from, or related to Norway, a country in northwestern Europe *Norwegians, both a nation and an ethnic group native to Norway *Demographics of Norway *The Norwegian language, including the two official written forms: **Bokmål, literally "book language", used by 85–90% of the population of Norway **Nynorsk, literally "New Norwegian", used by 10–15% of the population of Norway *The Norwegian Sea Norwegian or may also refer to: Norwegian *Norwegian Air Shuttle, an airline, trading as Norwegian **Norwegian Long Haul, a defunct subsidiary of Norwegian Air Shuttle, flying long-haul flights *Norwegian Air Lines, a former airline, merged with Scandinavian Airlines in 1951 *Norwegian coupling, used for narrow-gauge railways *Norwegian Cruise Line, a cruise line *Norwegian Elkhound, a canine breed. *Norwegian Forest cat, a domestic feline breed *Norwegian Red, a breed of dairy cattle *Norwegian Township, Schuylkill County, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
