This is how the Gudbrand’s Valley cheese was born approximately
150 years ago
The brown cheese is a distinctive Norwegian product with a long tradition. Sweet, rich, a slight taste of caramel and an unshakeable place in Norwegian hearts for generations.
The brown cheese originates from Solbråsetra in the Gudbrand’s Valley
Referrences to whey cheeses was mentioned already in 1646 in Christer Jenssøn’s Glossary as “quite lovely” but brown cheese as we know it today was born in 1863 on Solbråsetra.
It started with some rowdy goats. The farm owner on Solbråsetra thought his goats made too much mischief, and would therefore not have them on his farm.
Anne Hov mixed cream and whey
So in the absence of goat milk, the farmer’s daughter Anne Hov attempted to make cheese by mixing cream with the whey mixture, instead of goat’s milk.
That using valuable cream to make cheese instead of butter, was by some seen as a waste, but it was only until they tasted the results. It tasted lovely!
The Gudbrand’s Valley mixed cheese
When Anne Hov a few years later married a man owning his own farm, she developed the recipe further. Unlike her father Anne’s husband found that goats were great animals, so this time she perfected the recipe by adding a little goat’s milk as well as cream.
Anne Hov’s new brown cheese recipe was a hit and quickly spread to neighboring farms, and within a few years the rest of the country was talking about the gorgeous “Gudbrand’s Valley mixed cheese”.
The most Norwegian of the Norwegian
In 1908 the first industrial steam dairy making brown cheese was built and today, 150 years later the brown cheese represents the most Norwegian of the Norwegian.
So thanks to Anne Hov! And thank God for rowdy goats.
Text and images from tine.no