Brunost (bruh-nohst) Norwegian – “Brown cheese”. Much easier to find than gamalost, brunost is the sweet-savory brown cheese that delights Norwegians and surprises foreigners. It’s a goat’s cheese made from caramelized whey — giving it a sharp, sweet-sour dulce de leche taste
Einer () Norwegian – “Juniper”
Flatbrød () Norwegian – “Norwegian flat bread”.
Gamalost () Norwegian – “Old cheese”.
Gløgg Swedish – a hot, spiced wine punch reserved for drinking in cold weather months.
Hval () Norwegian – “Whale”. Norway is one of only three countries still involved in the controversial practice of whaling, alongside Japan and Iceland. For those who can stomach it, whale meat is widely available and often marketed to curious tourists.
Inlagd sill () Swedish – “Pickled herring”. This fishy favourite remains the basis of every typical Swedish buffet (smorgasbord). With an abundance of herring in both the North and Baltic Seas, Swedes have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. Pickled herring comes in a variety of flavours – mustard, onion, garlic and dill, to name a few – and is often eaten with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crisp bread.
Kakao (kah-kow) Norwegian – hot chocolate drink
Kamskjell () Norwegian – “Great scallop”.
Klippfisk () Norwegian – “Cliff fish”.
Knivskjell () Norwegian – “Razor clams”
Knutekål () Norwegian – “Kohlrabi”
Kuskjell () Norwegian – “Arctica islandica”
Lefse () Norwegian – “Potato bread”.
Lingonsylt () Swedish – “Lingonberry Jam”. Just like ketchup and mustard, lingonberry jam is widely used to accompany a variety of dishes, from meatballs and pancakes to porridge and black pudding (blodpudding). But despite its sweetness, it is rarely used on bread. Thanks to the Right of Public Access (Allemansretten), which gives everyone the freedom to roam and enjoy nature, many Swedes grow up picking lingonberries in the forest, and using these tiny tart red fruits to make a jam-like preserve.
Løyrom () Norwegian – “Whitefish roe”
Lufefisk () Norwegian – “”.
Lyng () Norwegian – “heather”
Multer () Norwegian – “Cloudberries”.
Rakfisk () Norwegian – “Salted and fermented trout.”. Rakfisk is salted, fermented trout, and it packs a pungent — and delicious — punch. It’s usually fermented for two to three months, but it can be up to a year. It’s often eaten with flatbrød (Norwegian flat bread) or lefse (potato bread), onions and sour cream.
Rømmegrøt () Norwegian – “Sour cream porridge”
Smalahove () Norwegian – “Sheep’s head”.
Surdeigsbrød () Norwegian – “Sourdough bread”
Torsketunge () Norwegian – “Cod tongues”.
Tørrfisk () Norwegian – “Stockfish”.
“A mind that is stretched by a new experience can never go back to its old dimensions”
Oliver Wendell Holmes, Jr.