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Norvegia (
Store norske leksikon, retrieved 3 Mar, 2019 It is Norway's best-selling cheese. It is similar to Gouda, has a mild taste and melts easily. There are different types of it. It has been produced since the 1890s. Its recipe details remain a
Norvegia (Latin
Latin ( or ) is a classical language belonging to the Italic languages, Italic branch of the Indo-European languages. Latin was originally spoken by the Latins (Italic tribe), Latins in Latium (now known as Lazio), the lower Tiber area aroun ...
for ) is a Norwegian brand of cheese
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...
produced by the Norwegian dairy company Tine. It has a market share of about 60% of white cheeses in Norway.norvegiaStore norske leksikon, retrieved 3 Mar, 2019 It is Norway's best-selling cheese. It is similar to Gouda, has a mild taste and melts easily. There are different types of it. It has been produced since the 1890s. Its recipe details remain a
trade secret
A trade secret is a form of intellectual property (IP) comprising confidential information that is not generally known or readily ascertainable, derives economic value from its secrecy, and is protected by reasonable efforts to maintain its conf ...
of Tine.
Production
Pasteurized milk is filled into large cheese vats and is heated to approx. 30 °C. Then rennet and leavening culture are added. It is the culture of leavening that is decisive for the taste, consistency and perforation of the cheese. The sour culture for Norvegia is special and how this particular culture has been arrived at is a secret. The curd causes the milk to solidify, giving it a jelly-like consistency. The jelly is then cut into small cubes by longitudinal and transverse knives. Gradually the cubes contract into solid cheese grains, in this process the whey is separated. The cheese grains are then pressed together into large cakes which are placed in molds to be salted and left to mature. Normal Norvegia matures for 3 months, while a variety called well-aged Norvegia matures for 8 to 15 months.See also
*Jarlsberg cheese
Jarlsberg ( , ) is a Norwegian mild Swiss-type cheese made from cow's milk. It originates in the former countship of Jarlsberg and is named after Jarlsberg Manor. Besides Norway, the cheese is also produced in Ireland and in the U.S. state of ...
* List of cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors dep ...
References
Norwegian brands {{Norway-stub