Her "fat cheese" got a higher price than her prim and butter, and she is reputed to have saved the Gudbrandsdal valley from financial ruin in the 1880's.
TINE Gudbrandsdalsost is slightly firm but flexible and can be cut with a cheese slicer. It is traditionally cut
into wafer thin slices with a cheeseslicer and eaten on toast or crispbread.
It can also be used in cooking and adds a great flavour to sauces or a sweet fondue. You will find delicious recipes using Ski Queen as an ingredient in recipe section. Let yourself be inspired. Starters, main courses, desserts - Ski Queen is a versatile cheese with many possibilities.
Ekte Geitost (100% Goat's Cheese)
Ekte Geitost has the same characteristics as Gudbrandsdalsost, apart from the fact that it is made from 100% goat's milk and cream. The taste is therefore somewhat sharper.
Domestic varieties include:
The standard TINE Gudbrandsdal Cheese has a pure, slightly tart and sweet taste and it is available in 10
different varieties in Norway. These include a low-fat variety called TINE Gudbrandsdal Lett.
Misvær is a lighter-coloured variety of Gudbrandsdal Cheese with a pure, sweet taste. Heidal is a darker Gudbrandsdal cheese with a slightly tart, sweet taste.
All three varieties have the distinctive taste, characteristic of goat's cheese, which gives them their full-bodied flavour. The ingredients are whey, goat's milk, cream and milk.