Heidal Brunost Charcuterie/Sliced Charcuterie at village dairies

at village dairies

Each stage of the process is done by hand

or a British Tunworth

Such distinction in care is clear in the Bodrato range

this Gorgonzola is so soft it can only be served with a spoon

Heidal Brunost Charcuterie/Sliced Charcuterie at village dairiesThere is no cheese in Norway more famous and recognisable than Brunost. Translating literally to brown cheese, it is made by slowly cooking cow and goats whey sometimes with the addition of cream until it caramelises, before cooling it and cutting it into blocks. The region most known for Brunost is the area of Gudbrandsdal. Within, between the mountainous National Parks of Jotunheimen and Rondale lies the valley and village of Heidal. There, this