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Cheese-rind spread (skorpeost)

Scraped-clean cheese rinds are ground in a mincer, weighed and worked with butter equal to 2/3 of the cheese weight, caraway and salt. From Erken's Stor kokebok (1949), p. 687.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 687 (falt i det fri)

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About the dish

A thrifty cheese spread made from rinds, typical of a kitchen where nothing is wasted.

How to make it

  1. 1

    Grind the cheese

    Grind the scraped-clean cheese rinds in a meat grinder and weigh them.

  2. 2

    Mix with butter

    Work the cheese together with butter equal to 2/3 of the cheese weight.

  3. 3

    Season

    Add caraway and salt to taste. The spread is ready for use at once.

Changes from the original

The original gives no quantities beyond the ratio of cheese to butter.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 687) → Modernised~75% of the text changedremovedadded
Osteskorper osteskorper (renskrapede ostekanter). smør (to tredjedeler av ostens vekt). karve salt. De (etter smak). salt (etter smak). Mal de renskrapede ostekanter males ostekantene i gang på kjøttkvern, veies, arbeides en kjøttkvern og vei dem.. Arbeid osten sammen med smør, ⅔ av ostevekten; tilsettes ostens vekt.. Tilsett karve og salt efter etter smak. Straks Osten er straks ferdig til bruk.

Note on Modernised

Ingen mengder i originalen utover forholdet mellom ost og smør.

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Frequently asked questions

How much butter?
Butter equal to 2/3 of the weight of the cheese.
Can I use a food processor?
The original uses a meat grinder; a food processor gives a similar result.

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