{"id":792,"date":"2011-01-21T14:11:30","date_gmt":"2011-01-21T14:11:30","guid":{"rendered":"https:\/\/blogs.transparent.com\/norwegian\/?p=792"},"modified":"2014-08-22T14:34:38","modified_gmt":"2014-08-22T14:34:38","slug":"osteh%c3%b8vel-a-norwegian-invented-the-cheese-slicer","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/norwegian\/osteh%c3%b8vel-a-norwegian-invented-the-cheese-slicer\/","title":{"rendered":"Osteh\u00f8vel-a Norwegian invented the cheese slicer"},"content":{"rendered":"

Sure, the French are known for their oster<\/strong> (cheeses), but a Norwegian invented osth\u00f8velen <\/strong>(the cheese slicer). \u00a0Although some sorts of osteh\u00f8vler<\/strong> have been around in Europe for ages, it was not until 1925 that Thor Bj\u00f8rklund, a Norwegian carpenter from Lillehammer, patented osth\u00f8velen<\/strong>. \u00a0Do you wonder why this carpenter invented something to slice cheese with? \u00a0He was frustrated by not being able to slice cheese thinly enough, so \u00a0he toyed with the \u00b4carpenter\u00b4s plane\u00b4and then applied it to cheese. \u00a0Brilliant idea! \u00a0I have \u00a0had the occasion several times to cut cheese with a knife, and it really does not compare to a good osteh\u00f8vel<\/strong>. \u00a0There are definitely bad ones and good ones. \u00a0The best ones, in my opinion, are the ones that have nothing to adjust, they are just simple, like the carpenter\u00b4s plane;)<\/p>\n

 <\/p>\n

Since 1925 the factory has produced more than 50 million osteh\u00f8vler<\/strong>. \u00a0I think between my parents and I we have 10, so there have to be quite a few people who still use knives…Back in the first 5 years of its existence, it took one hour to make one osteh\u00f8ve<\/strong>l.<\/p>\n

 <\/p>\n

Of course you can use an osteh\u00f8vel<\/strong> for things other than ost<\/strong>, such as an agurk<\/strong> (cucumber) pictured above.<\/p>\n

In 1927, Thor Bj\u00f8rklund\u00b4s invention really took off. \u00a0 Who wouldn\u00b4t want a good osth\u00f8vel<\/strong>, right? \u00a0If you don\u00b4t have a proper osteh\u00f8vel<\/strong>, you will be disappointed by too little or not enough cheese.<\/p>\n

 <\/p>\n

So now, onto Norwegian oster<\/strong>. \u00a0My all time favorite is brunost<\/strong>-brown cheese, which is made by boiling a mixture of milk, cream, and whey. \u00a0If you prefer lighter brunost<\/strong>, the amount of whey used is increased. \u00a0I prefer the bold taste. \u00a0Some compare it to dulce de leche, but although it is very sweet, I think brunost <\/strong>has a unique taste unlike any other cheese. \u00a0It\u00b4s so great that I can buy it in Minnesota at Cub Foods! Tine <\/em>is the main producer of brunost<\/strong> in Norway and Ski Queen<\/em> is what I see most here in the U.S.<\/p>\n

My next favorite ost<\/strong> is Jarlsberg<\/em>, a mild yellow ost<\/strong> made from cow\u00b4s milk. \u00a0It is aged for at least one year and has wholes in it similar to swiss. Jarlsberg<\/em> has a mild flavor that is kind of buttery and nutty at the same time and is great for either cooking or for snacking on.<\/p>\n

 <\/p>\n

One of my less favorite Norwegian oster <\/strong>is called N\u00f8kkelost <\/em>(n\u00f8kkel <\/strong>means key). \u00a0It is also a yellow, semi-firm ost<\/strong>. \u00a0It is distinguished by its unique ingredients: cumin, caraway seeds, and cloves. \u00a0This ost<\/strong> appeared and was popular in the U.S. in the 60s-it was called Caraway.<\/p>\n

There are lots of other Norwegian oster,<\/strong> but I am late for work, so I shall stop here!<\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

Sure, the French are known for their oster (cheeses), but a Norwegian invented osth\u00f8velen (the cheese slicer). \u00a0Although some sorts of osteh\u00f8vler have been around in Europe for ages, it was not until 1925 that Thor Bj\u00f8rklund, a Norwegian carpenter from Lillehammer, patented osth\u00f8velen. \u00a0Do you wonder why this carpenter invented something to slice cheese…<\/p>\n

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