Flavours from Norway

Two years ago Jake and I spent July in Norway travelling south along the coast from the border with Russia towards Trondheim. Amongst the highlights, of which where were many, we discovered Gudbrandsdalen (aka Brunost — literally 'Brown Cheese'). This sweet cheese is found in every grocery store across the country. It's dense in texture with a fudge-like flavour and a slightly earthy, tangy undertone from the blend of goat and cow's milk.

The first version of Gudbrandsdalen dates back to 1863, made by slow cooking whey and cream. The cheese is now traditionally enjoyed thinly sliced on bread, or with cardamom-scented waffles and jam or fresh berries. The cheese slice (or plane), also invented in Norway, comes in very handy to make the perfect slice!

In an ice cream the flavour reminiscent of dulce de leche comes through, balancing sweetness with the salty, savoury, rich flavours of the cheese. I freshly roast hazelnuts in brown butter and flaky sea salt (brown butter has a nutty flavour amplifying the effect) for a contrasting crunch that beats shop-bought roasted nuts hands down.

If you're on the fence, Gudbrandsdalen with Buttered Hazelnut has become my most popular flavour throughout the year (even with cheese sceptics and those who have tried and not enjoyed Brunost on it's own before).