Rømmepostej
Valdres — Mother recipe · en it
Rømmepostej is a traditional Norwegian cheese made from goat's milk, fermented in the Valdres region.
⏱️ 15 min prep · 4 porzioni · media
Ingredients
- 2 liters of goat's milk
- 100 grams of aged rømmepostej
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 tablespoon of water
- 2 sage leaves
- 2 thyme leaves
- 1 tablespoon of red pepper flakes
- 1 tablespoon of olive oil
Method
- In a pot, mix the goat's milk with salt, sugar, and water.
- Add the sage and thyme leaves and bring to a boil.
- In another pot, mix the aged rømmepostej with olive oil and red pepper flakes.
- Pour the milk mixture over the rømmepostej and mix well.
- Let the mixture cool and transfer it to a sealed container.
- Allow it to ferment for 1-2 weeks at room temperature, checking periodically.
- Once mature, serve the rømmepostej with bread and vegetables.
The story
Rømmepostej has historical roots in Valdres, where goats have been raised for centuries. The preparation of fermented cheese has become an important part of the local culture.
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