Heidal Brunost Charcuterie/Sliced Charcuterie while the palate is well

while the palate is well balanced and creamy with red apple

and Jonny’s perfectionism in choosing his herd is matched by his approach to cheese-making

and have chosen a very slow

Alp Blossom will please any crowd with its smooth and moist texture

sweet milk

Heidal Brunost Charcuterie/Sliced Charcuterie while the palate is wellThere is no cheese in Norway more famous and recognisable than Brunost. Translating literally to brown cheese, it is made by slowly cooking cow and goats whey sometimes with the addition of cream until it caramelises, before cooling it and cutting it into blocks. The region most known for Brunost is the area of Gudbrandsdal. Within, between the mountainous National Parks of Jotunheimen and Rondale lies the valley and village of Heidal. There, this