A relatively recent creation, Snøfrisk comes in both a firm version - featured here - and a soft variety (see separate entry). In both cases the cheeses are made by Norwegian cheese producer Tine (pronounced “Teenah”), that has a number of cheese facilities throughout Norway as well as being the largest co-operative dairy in the country. First introduced in 2002, firm Snøfrisk is made at the Tine facility in Ostra, Northwestern Norway, from pasteurized goat’s milk with the addition of salt and animal rennet. Cheeses weigh approximately 7lbs and are aged for three months prior to release.
The texture of firm Snøfrisk is characterized by a smooth, dense yet pliable texture punctuated with small round holes. The rind of the cheese consists of an outer coating that allows the cheese to breathe whilst protecting the interior.
In terms of flavor, cheeses are mild and rich with notes of cream and earth and a slightly tangy finish.
Since Snøfrisk is a particularly mild goat’s milk cheese, it is well suited to both cooking or eating. In addition to working well on a cheese board, it makes a good topping for tacos, in a quesadilla or Panini, and diced in salads. Its also makes an excellent substitute for raclette, in a fondue or as a cheese sauce.