It’s success lies in the secret recipe used to manufacture the cheese. Unique features: large eyes, mild, slightly, sour and nutty taste. Used as a delicious ingredient in many recipes, is ideal for cheeseboards and as a topping for salads and hot dishes.

 

Gudbrandsdalen – it was customary throughout Norway to boil whey to a soft, sweet, brown cheese. Anne Haav, a farmer's wife, was the first person to think of pouring cream into the kettle of prim. Cheese is traditionally cut into wafer thin slices with a cheeseslicer and eaten on waffles, toast or crispbread. It can also be used in cooking and adds a great flavour to sauces or a sweet fondue.