Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Ost

5 recipes · Smørbrød

5 ost recipes from the “Big Cookbook,” in the smørbrød category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Quick curd cheese (knaost)

    Knaost: skimmed milk curdled with soured milk, the curd drained and worked with salt and chives or caraway. Ready at once. From Erken's Stor kokebok (1949).

  • Cheese open sandwich

    Cheese open sandwich with any cheese, mustard butter on the bread and radish slices or cress on top. From Erken's Stor kokebok (1949), p. 684.

  • Petit-suisse

    Petit-suisse: thick soured cream hung in cheesecloth for a day, salted, shaped into small cheeses and kept cold 3–4 days. Erken's Stor kokebok (1949), p. 687.

  • Radish and cheese sandwich

    Radish and cheese sandwich: melted Swiss cheese on one slice, chopped radish on another, pressed together. From Erken's Stor kokebok (1949), p. 685.

  • Cheese-rind spread (skorpeost)

    Skorpeost: cheese rinds ground and worked with butter (2/3 of the cheese weight), caraway and salt. Ready at once. From Erken's Stor kokebok (1949), p. 687.