Norvegia

Norvegia is a popular cheese originating from Norway. It is a semi-hard cheese made from cow's milk, and is often compared to Gouda due to its similar taste and texture. Norvegia is a staple in Norwegian cuisine and is commonly used in a variety of dishes, from sandwiches to casseroles.

History

Norvegia cheese has a long history in Norway, with its origins dating back to the 19th century. It was first produced by the dairy company Tine, which remains the primary producer of Norvegia cheese today. The cheese quickly gained popularity due to its mild flavor and versatility, and it has since become a beloved part of Norwegian food culture.

Production

The production of Norvegia cheese involves a process similar to that of other semi-hard cheeses. The milk is first pasteurized to kill any harmful bacteria. Then, rennet is added to the milk to cause it to coagulate and form curds. The curds are then cut, heated, and pressed to remove the whey. The cheese is then aged for a period of time to develop its flavor.

Characteristics

Norvegia cheese is known for its mild, slightly sweet flavor. It has a smooth, creamy texture and a pale yellow color. The cheese is typically sold in blocks or slices, and it can be eaten on its own or used in cooking. It melts well, making it a popular choice for dishes like grilled cheese sandwiches and macaroni and cheese.

In Cuisine

In Norwegian cuisine, Norvegia cheese is used in a variety of dishes. It is often served sliced on bread for breakfast or lunch, and it is also used in hot dishes like casseroles and gratins. In addition, Norvegia cheese is a common ingredient in Norwegian Christmas dishes, such as julegrøt (Christmas porridge) and lutefisk.

See Also

• List of Norwegian cheeses
• Norwegian cuisine
• Tine (company)