The Norwegian cheese Jarlsberg is the 3rd largest export product from Norway. It’s success lies in the secret recipe used to manufacture the cheese and the people who make it and their pride in always delivering a product with the same consistent high quality and unique taste.
In 1956 a research team from the Agricultural University of Norway started experimenting with old cheese recipes from the Laurvig and Jarlsberg counties in the South of Norway. They developed a semihard, medium-fat cheese with holes, successfully combining old cheese-making traditions with modern technologies. The team called the new cheese Jarlsberg® after the county it came from. A new cheese category was born. Read more... Jarlsberg - A Worldwide Success Story
The winter cod fishing has a long tradition, and for several hundred years, this fishery has attracted anglers from all over the country. Fishing for cod occurs mainly around Vesterålen, Senja and Lofoten. In Lofoten alone more than 30,000 tons of cod is caught every season.
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The wet summer in Norway has given excellent conditions for mushrooms, and the forests are already full of them. Although September is considered the major fungal month, you may already enjoy the most delicious mushrooms.
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Pasific oysters were first discovered outside coastal towns Kragerø, Lyngør and Tønsberg a couple of years ago, and are now also found in the Oslo Fjord. The species has become more common in European seawater over the past 10 to 20 years, but has now spread north with the ocean currents along the west coast of Sweden to the Oslofjord.One possible source may be the production of oysters in the Danish Limfjord, claims Anders Jelmert, a research scientist at the Norwegian Inst..
The Rakfisk, as Smalahovud and Lutefisk, dates back to the ancient Scandinavian culture and peoples need to store food over a considerable period of time. The first record of rakfisk probably dates back to mid 1300's. The course is actually salted, stored trout, and is a popular dish around Christmas time.App. 400 tons of "rakfisk" is produced in Norway every year, mainly from farmed rainbow trout. The more sophisticated trout is the wild mountain trout, normally a little smal..
We have already presented the Lutefisk. Another peculiar ancient dish from the Norwegian cuisine is the Smalahove or sau(d)ehau(d). We haven't been able to find any sensible translation of the word other than the description as a dish from grilled, smoked or boiled lamb head.
The dish has long traditions on the West Coast of Norway, and Voss, again derived from the need to utilize all available meet on the animal. Traditionally it was served with sour milk or with beer in on speci..
The Norwegian chef Gunnar Hvarnes has won the bronze medal in the gourmet contest Bocuse d'Or in Lyon, France. The gold medal went to Denmark, and Sweden won silver.
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The Norwegian chef Geir Skeie has won the gourmet contest Bocuse d'Or in Lyon, France. The 28-year-old chef at Restaurant Mathuset in Sandefjord is the fourth Norwegian chef to win the prestigious contest.
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Canadian journalist Marc Macdonald recently arrived in Norway. We have asked him to share with us his first impressions of Norwegian cuisine...
Brødr. Hveding AS is Norway’s biggest producer of lye fish and its name is well respected among those with a passion for lye fish. Our workers will do almost anything to provide you with the best quality lye fish in Norway.
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To start you first have to decide how big a portion of stockfish you want to soak, or rather how much Lutefisk you want to make. As a rule, 125 grams of stockfish are the equivalent of 1 kg of soaked fish. A lutefisk lover is likely to consume at least a kilo of lutefisk, which means you should allow a minimum of 125 grams of stockfish per person.
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Bring your family or your loved one to a charming restaurant - enjoy the relaxing atmosphere in one of the oldest restaurants in Norway. Menus based on the best raw materials, combined with comprehensive wine lists, and friendly, thoughtful service, makes every visit to one of our restaurants an experience you and your guests will remember.
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As christmas time approaches, Lutefisk is to be found on most menues in restaurants around the country. The Lutefisk is also sold in most grocery stores with a fresh seafood department.
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