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7 Worst Rated Norwegian Cheeses

Last update: Sat Apr 19 2025
7 Worst Rated Norwegian Cheeses
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01

Cheese

VIK MUNICIPALITY, Norway
1.6
Gamalost
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Gamalost is a traditional cheese made from skimmed cow's milk. The cheese has a mold-ripened rind; its texture is dense, granular, and chewy, the aromas pungent, while the flavor is sharp. It's also rich in protein and has a fat content of only 0.5 to 1.0%.


The cheese is traditionally aged from 1 to 6 months. In order to make it, an acid is added to skim milk, causing it to sour. The fermented solids are then pressed into molds to create the circular shape. Later on, the cheese is hand-rubbed with mold and left to age. 
02
Nøkkelost
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Nøkkelost is a traditional semi-hard cheese made from cow's milk. Also known as Kuminost, the cheese matures for 3 months and it's flavored with cumin, cloves, and caraway. It has a natural rind and a creamy texture, while the flavors are spicy, tangy, and nutty.


It is recommended to melt Nøkkelost over meat or potatoes and pair it with a glass of red wine on the side.

03
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Ridder is a traditional cheese made from cow's milk. It was invented by a Swedish cheesemaker, Sven Fenelius. The cheese has a pliable and creamy texture and its rind is washed and sticky. Ridder matures for almost 3 months, during which it develops sweet, buttery, and slightly nutty flavors.


It's recommended to pair it with light and fruity wines and serve it with fruit or crackers. Interestingly, the name Ridder means knight in Norwegian.

04
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Brunost is a Norwegian and Scandinavian brown processed cheese made from cow's and goat's milk whey. Technically it's not a cheese at all because it's made from a secondary product. The whey is boiled down to a caramelized sugar. Depending on the length of the boiling, the cheese can be less or more dark and rich in color.


The blend is placed into bags and left to cool so that the sugars crystallise. Once chilled, it is packaged into a block and it's then ready to be enjoyed. Brunost has a dense texture, while the flavors are sweet and caramel-like. It is recommended to serve it on rye toast with strawberry jam. 
VARIATIONS OF Brunost
05

Cheese

OSLO, Norway
3.7
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Norzola is Norway's answer to Gorgonzola. This Norwegian blue cheese is produced by TINE (a cooperative owned by milk producers). The cheese is made from pasteurized cow's milk, cream, salt, and rennet. Underneath its natural rind, the texture is buttery, smooth, and supple.


The aromas are intense, while the flavors are rich and full-bodied. There's also a blue-green marbling running throughout the body. The cheese was launched in 1974.

06
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Produced on Norwegian mountain farms for 500 years, Geitost is a processed brown cheese made with whey and cream (goat's milk) that are slowly cooked for 8 to 10 hours. Technically, geitost is a type of brunost and it's not a cheese at all because it's made from a secondary product.


Geitost is pressed into square molds and turns brown because of the lactose sugar. Its flavor is sweet with hints of burnt caramel, which is the reason why Norwegian children often eat it for breakfast. Geitost is traditionally sliced extra-thin, and it is typically served on Norwegian flatbread.

07

Cheese

VESTFOLD COUNTY, Norway
3.9
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Jarlsberg is a Norwegian cheese made with cow's milk. It has a semi-soft texture, while the flavors are mild, buttery, and slightly nutty. The cheese was invented by Anders Larsen Bakke in the village of Vale, not far away from Oslo. Jarlsberg has characteristical irregular holes dispersed throughout its body, which is why it's often marketed as a Swiss cheese.


The cheese melts exceptionally well, and as a result it is used in fondues, quiches, and sandwiches. It is recommended to pair Jarlsberg with a glass of Merlot.

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Norwegian Cheeses