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Gudbrandsdalen, whey cheese with goat`s milk, Norway
cooled product 0 ° C to + 7 ° C
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
The Norwegian cheese stands out visually from all other known types of cheese. And so does its taste. To make the salty, caramel-like cheese, the whey is heated to high temperatures over a long period of time. This causes the milk sugar to coagulate and creates the unique consistency and color. In Norway, the cheese is enjoyed with jam.
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