Hello@Raleana



Thanks for your message. Norway sounds great - I've never been there. Can you describe what you think makes this cheese so special and why it tastes so good?



Best regards
Tanja

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brrr pfui deibel something like that can only come from the north (sorry, I'm Mediterranean). I don't think something like this will be very popular in Switzerland. You'd be better off adding a decent, well-matured, extra-hard pecorino to your range if you're already coming up with recipes in M magazine that call for it. But the market stall with the Italian specialties is happy that I still have a reason to visit it occasionally...

Oh, wow, looks interesting!
But I probably wouldn't buy this cheese.
I'm not saying it's bad, I don't know because I don't know the cheese.
I might try it at a tasting.
But would this cheese be successful in Switzerland, where we have a real cheese culture?
I don't really know!

Sweet caramel cheese, I don't know. But you shouldn't be biased. What animals does the milk for this cheese come from? Perhaps reindeer, as they live almost at the North Pole and also have brown fur. The packaging also looks Christmassy in the dark red. Let Migros import 2 tons and I'll try before I buy.

Hello@Raleana



Thanks for the description and the additional picture. Definitely something different!



I'll be happy to pass on your suggestion to the product range managers so that they can check whether this cheese variant is something for us.



Kind regards

Tanja



PS:@FederwolkeI'll alsopass on your request for the pecorino.

Importing even more cheese into Switzerland?

If it's not the same cheese that we know here, or if it's cheaper, why not? Swiss cheese is also exported and eaten abroad (even if, unfortunately, Emmental has become a symbol of Swiss cheese - I think Switzerland has better to offer, Gruyere for example).

The caramel-like taste sounds unusual and strange for a cheese. But no less interesting for that. I would probably give it a try, but in the worst-case scenario I wouldn't like it.

You have to eat Dan "Ost" in "Gudbrandsdal" with lots of confiture, it doesn't taste good here.

I just discovered the cheese 2 days ago in Migros in Zollikon and was delighted!!! Me and my children love it, and it's hard to find anywhere else in Switzerland.