Fried Brown Cheese with Cloudberry and Parsley

Brown cheese, or brunost, is something you must try when you come to Norway. All Norwegians eat it, and it's almost like a religion. It is sweet and savory at the same time. However, it is a tough challenge to cook and serve this dish to my Norwegian guests, who have never ever seen brown cheese prepared in this way. I gave it a crunchy shell, which became a big hit with my guests. I guess they liked my Swedish twist. Believe me, it was really good!

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

10-14 oz. brown cheese

1 ½ cup panko (Japanese style breadcrumbs)

½ cup flour

2 eggs

1 bunch flat-leaf parsley

4 cups cooking oil for frying

2 cups of cloudberry

1 /2 – ⅔ cup sugar

Juice and grated zest of ½ lemon

PREPARATION:

• Cut the cheese into thick sticks. Dredge the cheese with the mixture of egg, flour and panko. Put the cheese in the fridge and allow it to cool.

• Stir together the cloudberries, lemon juice, lemon zest and sugar until the sugar has dissolved. Stir gently every now and then so that the cloudberries are lightly mashed and mixed with the sugar.

• Heat a frying pan with plenty of cooking oil on the stove. Fry the cheese quickly on both sides until it gets a nice, golden brown crust. Let it dry on a paper towel. Fry the parsley until crispy.

• Serve the freshly fried cheese with cloudberry and parsley.