From the famous brown cheese (a brown-coloured goat cheese with a sweet taste)
to cured meats and that must-have chocolate bar and orange that make every hike complete
Norwegian food traditions show that complexity and simplicity can go hand in hand.
While culinary favourites may be guided by tradition to a large extent, recent years have shown that
Norwegians are becoming real foodies – also embracing trends from abroad.
Few of the Scandinavian countries hold on to their culinary history like Norway.
Meats are still cured because a long history of seafaring
called for simple ways of preserving food for long periods of time.
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The beloved brown goat cheese is still considered a culinary treasure – all because one
farmer got rid of his goats 150 years ago, and decided to blend cow milk in with the goat milk as the latter was sparse.
The lunch box is still favoured over a hot lunch – just as in the 1930s when it was introduced as a late breakfast in Norwegian schools.
In fact, a 2010 survey found that 40 per cent of all Norwegians over the age of 15 still bring a packed lunch with them to school or their workplace.
The Kvikklunsj chocolate bar (four wafer fingers covered in milk chocolate) is still a faithful companion on ski trips and hikes
(always eaten with an orange on the side, mind you), nearly 80 years after it was first made.
While these traditions remain as beloved as they are unmovable, they have been added to by newcomers to the Norwegian food market.
While coffee has always been a favourite with the Norse A new culinary vision
helping out with those long, dark days – the emergence of speciality coffees
(many inspired by the Italian varieties) have made Norway’s coffee consumption rocket to the top of the list.
And while the packed lunch is still going strong, an increase in restaurants serving enticing meals A new culinary vision
from all corners of the world have tempted the Norwegians out on the town.
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