A relatively recent creation, Snøfrisk comes in both a soft version - featured here - and a firm 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. Soft Snøfrisk was first launched in 1994 to mark the advent of the Winter Olympic Games in Lillehammer, Norway. The cheese is made at the Tine facility in Ostra, Northwestern Norway, from a blend of 80% pasteurized goat’s milk and 20% cow’s milk cream with the addition of salt and cultures. Goat’s milk for production is sourced from goats that graze in the Norwegian mountains all summer. Although production of Snøfrisk is mechanized, the end results are consistent and widely appreciated. Milk and cream for cheesemaking is soured from Tine’s co-operative dairy farms and transported to the cheese plant in Tine’s milk trucks. The dairy farmers receive considerable support from the company, thus ensuring a consistent and high quality milk supply.
Made in the style of an unripened cream cheese, Snøfrisk has a mild, fresh taste and a slightly tangy finish.
It is ideal for use in a wide variety of culinary applications including dips, desserts (cheesecakes), sauces and stews. Great in sandwiches, on crispbread, scones, bagels and biscuits.