Heidal Brunost Charcuterie/Sliced Charcuterie Each stage of the process

Each stage of the process is done by hand

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

sweet milk

this Gorgonzola is so soft it can only be served with a spoon

Heidal Brunost Charcuterie/Sliced Charcuterie Each stage of the processThere 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