Synnove Gudbrandsdalsost Norwegian Brown Cheese 500g,2p For

Description

Norway’s national brown cheese (brunost) harks back to its days as a poor country, with a focus on preserving fish and meats in salt, lots of potatoes and simple sauces.
Brunost is primarily produced and consumed in Norway. It is regarded as one of the country’s most iconic foodstuffs, and is considered an important part of Norwegian gastronomical and cultural identity and heritage.
One of Norway’s best loved culinary treats is also one of its simplest. It is often used to just refer to the Gudbrandsdalsost (Gudbrandsdal Cheese), which is the most popular variety. The cheese is tan-colored with a distinctive caramel flavor.
It is one of Norway's most well-known signature foods, and goes very well with whole wheat bread and butter or some jam/jelly.
S
moke cured meats -worst seafood and cheeses - either by smoking, air-drying or salting - provided a handy solution which allowed people to eat the meat over a longer period of time. Before modern refrigeration, this was vital! The reduced water content of the meat and the preservation powers of the salt discouraged the growth of microbes and bacteria. So meat lasted longer, was safe to eat and as an extra bonus, it was tasty too. In order to extend the shelf life of any cooked meat or worst ,in vacuum sealed, bags can be stored for at least 15 to 30 days at room temperature