Bonnie: The soft, spreadable version of the Norwegian Snøfrisk, a mild goat cheese, was launched at the Olympic games at Lillehammer in 1994. That white, unripened cream cheese is made mostly from goat’s milk (80 percent), with some cow’s cream (20 percent), and has a fresh but tangy taste. You’ll find it in the dairy case in a white triangular package. I like to use it as you might cream cheese, spread on a bagel or as a base for dips.
Since we liked the flavor of soft Snøfrisk, we were excited to receive samples of the semihard version that’s now available. (Both cheeses are from TINE, the producer/distributor who also brings Jarlsberg into the US – a cheese that the Bite of the Best team also loves.)
I love the tangy-but-mild goat cheese flavor of the new, sliceable Snøfrisk that we’re featuring today. You’ll find this sold as a wedge, sliced from an approximately 7-pound wheel. Use it on sandwiches, in omelets, on a cheese platter or as you would any sliceable cheese. One ounce is an excellent source of calcium, providing 25 percent of the Daily Value and has 100 calories, 4.5 grams saturated fat (of 8 grams total) and 210 milligrams sodium.
Bryan: Question: Ever heard of Jarlsberg? If you’re nodding your head yes, you probably know it only as a holey cheese. Am I right? Or did you know it also is a Norwegian city? I didn’t. To be honest, I always thought Jarlsberg was a Dutch cheese (sorry Norway!), and was thoroughly surprised to find that it originates from a place much farther north. To be perfectly frank, I wasn’t even aware that Norway had any internationally recognized cheeses (again, sorry Norway). Wasn’t I embarrassed to discover they not only have one… they have two!
If you answered “yes” to question one, let’s try the bonus round. Have you ever heard of Snøfrisk? Until recently, I hadn’t either! How have we all missed this second wonder of Norway? By the way, pardon me entirely if you had already heard of this wonderful cheese. I apologize if I am including you in the category of people like myself who were blissfully unaware of the Norwegians’ cheese prowess. Herring I knew about. Cheese… well, I didn’t think you could milk a reindeer. Low blow? I guess Norway has got some goats and cows too.
Snøfrisk, like Jarlsberg, is made by TINE. Ever heard of TINE? Well, you’re not Norwegian or you would have. In Norway, TINE = cheese. If you didn’t know that, now you know Norway.
TINE is the largest Norwegian dairy cooperative in existence; the first dairy co-op was formed in the mid-1800s while the forerunner of TINE was begun in 1928. The company constitutes a near monopoly in Norway, dominating the cheese market. Though it makes “everything cheese” in Norway, it is known outside the country’s shores only via a few varieties like Jarlsberg cheese and Snøfrisk goat cheese. Though lagging in popularity behind its famous “cousin,” Snøfrisk is an ever-growing name in cheese. The brand got going when TINE had the world’s attention for a brief moment and took full advantage of that. During the 1994 Winter Olympics (taking place in Lillehammer, Norway), TINE used the opportunity to introduce Snøfrisk to the public. The reaction was strong, and with good reason.
The cheese, made mostly from goat’s milk, is smooth, white and creamy. Its began as a soft type, soft enough to be used like a cream cheese spread, yet flavorful enough to be eaten just spread on a few crackers. I far prefer the plain variety, although there are some very interesting flavors, including juniper berry, dill and forest mushrooms. Now it’s available semihard.This is just darn good sliceable cheese. The USA has taken forever to adopt the amazing Nutella hazelnut spread… Get ahead of the curve and get on board first with spreadable Snøfrisk, then this slicing one.
Eric: Cheese is simply a staple in my life. On par with bacon, calamari and beets, it helps to define my eating habits. For me, the dairy-based substance is a total mystery, and just like some Epicurean ventures (i.e. beer, dried-meats, sauces), cheese is in a world of its own, created and crafted by masters of the art who leave their “signature” on the final result. In my view, no two cheeses are created equal, and Snøfrisk is a prime example.
Goat cheese – how could you not love this stuff – is rich and creamy, pungent on the palette, yet soft on the finish. Goat cheese, also referred to as _chèvre_, has become a principal restaurant-menu component for many dishes. Now imagine the delectable flavor of goat cheese in the shape and form of a gouda-style cheese — hard, but with a dash of softness that slices easily with a cheese knife. Snøfrisk, although made primarily from goat’s milk, has a much subtler flavor profile, and for those chefs who like to melt their cheese, Snøfrisk can easily be used in a gratin.
With so many cheeses to choose from, my advice is to pick whatever your stomach desires. By trial and error, you’ll start to learn the flavors you most enjoy. I, for one, hope that your taste buds lean to the Norwegian cheese makers that provide us with the wonder of Snøfrisk.
Alas, my chunk of snofrisk cheese got pushed to the desolate rear of the refrigerator where I found it today, hard as a rock. Still smells good and looks good–I wondered if I could grate it, like one would do with parmesan cheese? Perhaps grate it into risotto?? What do you think? Is it still edible?