The sun is up and the snow is melting!
I’m about to head out in the warmth for a run, but this morning I realized that since many of you may not be familiar with the Norwegian sweet rolls, you may wonder what to do with it once it’s out of the oven.
Traditionally, we eat them as a snack bare naked and warm.
However, for the left overs the next day, we part them in two and have them for breakfast, lunch or evening snack like an open faced sandwich.
But we don’t just eat anything on these precious rolls.
Normally we use jam and or brown cheese and maybe butter.
Here are some examples, but of course why not switch it up, toast them, melt salted butter, and have them on the side with an omelette?
As the rolls grow a day or two old though they tend to lose their flare and toasting is a great way of elongating their life.
Now, what is that brown cheese I’m talking about above?
It’s a Norwegian cheese made from goat milk and has a caramel like flavor that is ideal for snacks, sauces and even in creme brulee!
I’m making creme brulee with brown cheese tonight and I can’t wait to see how that goes;)
If you want to know more about the brown cheese go here.
(You can buy this cheese in the states in specialty stores but I have found the red packaged brown cheese in both Smiths and Albertson’s, so it shouldn’t be too hard to come by).
Styling and photo by Marte Marie Forsberg
