Comments on: Must-Try Foods From a Norwegian Supermarket /norwegian-foods-to-try/ All Things Norway, In English Sat, 20 Sep 2025 18:09:21 +0000 hourly 1 By: Elsa Kline /norwegian-foods-to-try/#comment-1038715 Sat, 20 Sep 2025 18:09:21 +0000 /?p=39487#comment-1038715 In reply to Krystal Hermanson.

It’s very common in Norway, especially around holidays. It can be purchased in bakeries but most families makes their own. In America it’s easy to purchase it from Norskie Nook in Wisconsin and other Norwegian bakeries. I serve it with warm butter almost every night, which is probably a bit more often than most Norwegians eat it.

]]> By: Krystal Hermanson /norwegian-foods-to-try/#comment-1029176 Fri, 25 Apr 2025 14:44:10 +0000 /?p=39487#comment-1029176 Curious how common lefse is in Norway? I am an American with Norwegian ancestors, we make lefse regularly. My family is going to Norway in July and I am hoping to try the lefse there, but wondering if it’s not as common as I thought it to be?

]]> By: Lisa /norwegian-foods-to-try/#comment-1014271 Wed, 17 Jan 2024 03:16:58 +0000 /?p=39487#comment-1014271 I e been going to Norway, every other year, to visit good friends who are now family. I love brunnost, kaviar, kvikk lunsj, marsipan, solo, julebrus, herring-not so much. My Norsk family sends me lots of chocolate at Christmas.

]]> By: Dianne Lam /norwegian-foods-to-try/#comment-1006068 Tue, 18 Apr 2023 09:29:42 +0000 /?p=39487#comment-1006068 In reply to Sonia Kennedy.

It’s an acquired taste, meaning you have to eat it quite a lot of times for it to be your favourite.
I first had it in UK as a child. My mother loved it. WHERE she got it from I shall never know. I loved it right away , but I understand how maybe everyone doesn’t as it is not what you expect. Think fudge…

]]> By: Peter Brandt-Sorheim /norwegian-foods-to-try/#comment-994306 Tue, 28 Sep 2021 19:53:34 +0000 /?p=39487#comment-994306 Yes, a Norwegian cuisine would be my delight. Sadly my American-born but Norwegian speaking mother, Borghild, was very American in the kitchen. I love heavy brown breads. My German-American father taught the joys of pickled herring. If only there were a nearby Norwegian deli here!

]]> By: Sharon L. Halm /norwegian-foods-to-try/#comment-727843 Thu, 23 Apr 2020 06:09:20 +0000 /?p=39487#comment-727843 Grew up on Brunost, flatbread, kransekake and ALL the Norwegian Christmas cookies. I love my Norwegian heritage
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]]> By: Chris Fendler /norwegian-foods-to-try/#comment-724895 Tue, 11 Feb 2020 17:56:18 +0000 /?p=39487#comment-724895 Freia chocolate is the best and I always buy some to take back home. I’m ready to go again for the chocolate and also the Norwegian cream cheese that I can purchase locally.

]]> By: Gillian Platford /norwegian-foods-to-try/#comment-724180 Tue, 14 Jan 2020 18:12:36 +0000 /?p=39487#comment-724180 Sliced pickled cucumber and beetroot.
The pickling is sweeter than in uk. Delicious

]]> By: Ketil Reimers /norwegian-foods-to-try/#comment-723626 Tue, 24 Dec 2019 23:18:05 +0000 /?p=39487#comment-723626 must not forget all andy is now expensive after the sugar tax
Almost 2 times of what it used to be

]]> By: Bernard Hermanson /norwegian-foods-to-try/#comment-723616 Tue, 24 Dec 2019 07:10:18 +0000 /?p=39487#comment-723616 The very light brown “brunost”, yes is almost a caramel. Once all the protein is removed from milk, what is left is a concentrated lactose. As you might know, heated sugar solutions, with a small amount of milk is caramel. With whey that is what you have, a sugar solution with a small bit of milk protein, and it is heated until it gets to be like this syrup. Poured into a block and cooled – brunost ! ! The differences in the browns is due to the source of milk, i.e. cow, goat, etc.

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