Norwegian Cheeses

Specialised

Beyond brunost: GAMALOST, the fierce sour-milk cheese of Vik in Sogn, made without rennet and ripened with mould, nearly extinct and revived; JARLSBERG, developed in the 1950s on a Swiss model and now a large export; Norvegia; pultost; and the goat and cow cheeses of the working seters, which have won a disproportionate share of international prizes in the last two decades.