Top 20 Scandinavian Natural Rind Cheeses

Prästost is a cheddar-style cheese originating from Sweden. Its name means Priest Cheese, referring to the fact that it was made in churches in the 16th through 19th centuries, and the cheese was used as a form of payment instead of money. Nowadays, it's mostly produced in factories. Prästost has a creamy semi-soft texture, the aromas are intense and rich, while the flavors are strong, salty, and spicy. Due to its strong flavors, it's often enjoyed as a snack or in soups. There are also versions of this cheese that are cured in whiskey (Saaland Pfarr cheese) or Absolut vodka (VODCheese).Expand

Norway probably isn't the first country that comes to mind when we think about great cheese. However, that might change as Norwegian producer Tingvollost won the main prize and the title of the world's best cheese at the 2016 World Cheese Awards in San Sebastian, Spain for its blue cheese called Kraftkar. More than a hundred judges assessed over 3,000 cheeses according to a number of qualities such as color, texture, and flavor before they came to the conclusion that Kraftkar is undoubtedly the champion. This blue cheese is produced from cow's milk from the family farm located in the village of Torjulvågen. It has an excellent texture that first crumbles, and then you get a soft creaminess, while the mould is nicely developed and distributed evenly throughout the body. The name of the cheese, translated to strongman, refers to the legendary farmhand Tore Nordbø and his extraordinary size and strength. The company's chairman Gunnar Waagen was totally stunned when he was presented with the award, expressing his gratitude and acknowledging what it means for a small family business like Tingvollost. All that is left is to book a ticket to Norway and indulge in Kraftkar, preferably paired with crackers, walnuts, figs, fruit jams – or eat it on its own – after all, it is the best cheese in the world!Expand

Produced on Norwegian mountain farms for 500 years, Geitost is a processed brown cheese made with whey and cream (goat's milk) that are slowly cooked for 8 to 10 hours. Technically, geitost is a type of brunost and it's not a cheese at all because it's made from a secondary product. Geitost is pressed into square molds and turns brown because of the lactose sugar. Its flavor is sweet with hints of burnt caramel, which is the reason why Norwegian children often eat it for breakfast. Geitost is traditionally sliced extra-thin, and it is typically served on Norwegian flatbread.Expand

Brunost is a distinctive Norwegian cheese known for its rich brown color and sweet, caramel-like flavor. Unlike typical cheeses made from curdled milk, brunost is made by slowly boiling whey, the liquid leftover from cheese production, until the sugars caramelize and the mixture thickens into a fudge-like consistency. This process imparts its characteristic sweetness and deep brown hue, setting it apart from other dairy products. Brunost has been part of the country’s food culture for centuries, particularly valued in rural and mountainous regions where dairy farming was a central livelihood. Early producers discovered that boiling down whey extended the use of all milk components and created a shelf-stable product that could be stored for long periods without refrigeration. Over time, brunost became closely associated with Norwegian identity and cuisine, reflecting the resourcefulness and simplicity of traditional farming communities. The preparation of brunost involves heating whey for several hours to evaporate water and concentrate the milk sugars. The mixture is carefully stirred to prevent burning and to encourage even caramelization. Once the desired consistency and color are reached, the thickened mass is poured into molds to cool and set. Different variations of brunost exist, made from goat’s milk, cow’s milk, or blends of both, each offering subtle differences in flavor and texture. Brunost is most commonly enjoyed sliced thinly and served on bread or crispbread, often accompanied by butter or jam. It is a staple in Norwegian breakfasts and lunches and sometimes used in cooking to add a unique sweet note to sauces and soups.Expand

Hushållsost is a cylindrical, creamy, semi-hard, traditional cheese made from cows' whole milk on Swedish farms, literally translated as 'household cheese'. Consistent to its name, it is the most popular cheese in Sweden, with 15,000 tons of it consumed every year. It has small holes dispersed throughout its body, slices easily and has great melting properties. Hushållsost cheese weighs between one and two kilograms, gets wrapped in a plastic casing and is then matured for sixty days and develops a mild, yet sour flavor. Goes well in sandwiches, pizzas, casseroles or paired with fig jam.Expand

Ädelost is a Swedish blue cheese that was originally created as an alternative to the imported French blue cheeses. The cheese is made from cow's milk and it ages for 8-12 weeks. It has a thin, pale rind that's dusted with specks of grey, white, and blue mold. The interior is creamy in texture and pale in color, scattered with blue-grey pockets and broken veins. The flavors are sharp, spicy, salty, and tangy. Ädelost is usually crumbled over salads or used as a table cheese, but it can also be combined with balsamic vinegar and olive oil to create a piquant salad dressing. It's recommended to pair it with a glass of hoppy beer or local schnapps.Expand

Nøkkelost is a traditional semi-hard cheese made from cow's milk. Also known as Kuminost, the cheese matures for 3 months and it's flavored with cumin, cloves, and caraway. It has a natural rind and a creamy texture, while the flavors are spicy, tangy, and nutty. It is recommended to melt Nøkkelost over meat or potatoes and pair it with a glass of red wine on the side.Expand

Gamalost is a traditional cheese made from skimmed cow's milk. The cheese has a mold-ripened rind; its texture is dense, granular, and chewy, the aromas pungent, while the flavor is sharp. It's also rich in protein and has a fat content of only 0.5 to 1.0%. The cheese is traditionally aged from 1 to 6 months. In order to make it, an acid is added to skim milk, causing it to sour. The fermented solids are then pressed into molds to create the circular shape. Later on, the cheese is hand-rubbed with mold and left to age. It can be stored for a prolonged period of time without refrigeration, which is why it's been produced in the past when there were no methods of refrigeration. Gamalost should be cut with a hollow blade cheese knife due to its dense and granular texture. It's recommended to pair it with gin or a robust beer. Serve it with dark bread with butter, sour cream, cranberries, fresh fruit, or fruit jams.Expand

Fynbo is a semi-hard Danish cheese named after the island of Fyn. The cheese is made from cow’s milk. It has a natural rind and a creamy, smooth texture, while its flavor is best described as mild, reminiscent of buckwheat grain. After the maturation period, which lasts for several months, it can be consumed, and it is then typically used in salads or sliced in sandwiches.Expand

Tybo is a Danish cheese made from cow's milk. It usually comes in the shape of a loaf. Many compare it to Samsø, but Tybo is milder in flavor. This semi-hard cheese has a smooth and even yellow rind, and underneath it the texture is full of eyes that run throughout the body. The flavors are milky, mild, and slightly salty. The cheese is sometimes flavored with caraway seeds. It's recommended to use it in salads, sandwiches, sauces, and various cooked dishes.Expand

Synnøve Finden is a Norwegian food company with a tradition dating back to 1928, renowned for its expertise in producing cheeses, dairy products, and plant-based dairy alternatives. Over the decades, it has developed a diverse product range - from traditional Norwegian specialties such as brunost, the distinctive caramelized whey cheese, and gulost, to various hard and semi-hard cheeses, processed cheeses, yogurts, and innovative plant-based spreads. All products are made in modern production facilities, where state-of-the-art technology is combined with a strong commitment to preserving authentic flavors and traditional methods. The company uses only milk sourced from Norwegian farms, ensuring freshness and full traceability while supporting local agriculture. This dedication to quality and provenance is reflected in the consistently high standards of its products. By merging Norway’s rich dairy tradition with modern product development, Synnøve Finden has positioned itself as a reliable and innovative brand. It is present in both domestic and international markets, attracting consumers who value authentic taste, premium ingredients, and a contemporary approach to nutrition that respects the environment and evolving dietary habits.Expand