Sunday, February 1, 2009

Not all goat cheese is created equal

We've made goat-cheese-with-honey-and-almonds-on-toast numerous times, but this is the first time we've used Norwegian goat cheese.

The cheese we normally use is pale yellow and on one occasion, we had white cheese instead. However, this time around, I was so surprised by the color that I had the brother google how Norwegian goat cheese should look.

So C, what have your countrymen done to those goats?


  1. Hmm, good question S...

    I myself have personally changed to Fløtemysost, which is a lighter version of regular goat-cheese. (øtemysost)

    I suggest anyone who thinks the regular goat-cheese is a tad too much, to try this one out instead.

    - C

  2. Muwahaha, S got C to comment! :p

    I think the dish worked fairly well anyway, but the guests had some trouble believing that it was actually cheese.

    Will keep an eye out for fløtemysost.