Norwegian cuisine is more than just lutefisk. Gjetost, for example, is a Norwegian goat’s milk cheese that Humbucker thinks “tastes like a mixture of caramel and semi-soft cheese.” “My brother refers to gjetost as ‘peanut butter cheese’ in color and flavor,” says geg5150, who adds that it’s nice served on toast for breakfast, with a cup of tea. And it’s actually lower in milkfat than cheddar cheese, because the whey is boiled down rather than discarded, says FoodFuser, who also comments: “The extra lactose accounts for the sweetness.” And fromagina’s dad used to “grate gjetost into his coffee.” Gjetost is available from Whole Foods under the name “Ski Queen,” points out Honeychan.
Other treats from the Norwegian kitchen include smalahove, which is dried, smoked sheep’s head. The cheeks are good, says smilespray2. Then there is tørrfisk, which is “dried fish, eaten as a snack, like a protein-packed, maritime potato crisp,” says accecil. Amber-colored cloudberries are wonderful when they’re in season, says saren. And a few hounds mention rømmegrøt, a sour cream porridge, often served with butter, brown sugar, and cinnamon.
And the brave are welcome to try lutefisk, which is dried cod that has been soaked in lye or caustic soda. “Northern Norwegians prefer to use ample amounts of salt so as to draw extra moisture out of the fish, which makes it more flaky,” says smilespray2. “Otherwise, the lye curing process will result in a gelatinous texture.” Just don’t let anyone convince you to try rakfisk, which is literally rotten fish: “proper disgusting stuff,” warns smilespray2. “I don’t touch the stuff.”
Board Link: Norway’s authentic cuisine