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This is a classic cheesecake with brown cheese added into the filling for a distinctly Norwegian, slightly caramel flavor.

In March/April issue of Viking, Andreas Viestad talked with Fraternal Manager Jana Velo about heritage foods as year-round sustenance and encouraged people to practice their culinary heritage on a regular basis. Here is a little more from that conversation. The groundbreaking tv show New Scandinavian Cooking featured Andreas Viestad cheerfully grilling on a mountainside or chopping seaweed along a coastal vista. Like a skilled improv artist, Viestad is relaxed enough to know when to follow [...]

Winter is a natural time for doing indoor crafts, especially in colder climates. You can enjoy cozy knitting sessions with a cup of tea or coffee and appreciate the warmth of your knitwear once a garment is finished.

Lapper, thick traditional Norwegian pancakes, are a popular snack among Norwegians. They are really tasty, and pair perfectly with sweet brown cheese, or freshly made jam.

Team Norway are a powerhouse at the winter Olympics. The country has hosted the winter games twice, in 1952 in Oslo and 1994 in Lillehammer. Norwegian athletes have won the most overall medals in the Winter Olympics—405—of which 148 are gold. 

In the 19th Century, many Norwegians heeded the call to move to North America, buying a ticket to seek their fortune abroad, or being sponsored by a family member who had emigrated before them. Now, the town of Vang in Norway wants their people back.

If you live in North America and hear talk of homemade lefse, you might assume that the most important question about the recipe is: real potatoes or potato flakes? For many American and Canadian descendants of Norway, it is simply referred to as lefse, with the potato being an assumed ingredient.

After a successful 97-day voyage from Stavanger to New York, and days of events commemorating the original crossing, the ship’s crew was likely ready for a break and relieved to be boarding an airplane home.

Adapted from the cauliflower and juniper soup in The New Nordic: Recipes from a Scandinavian Kitchen by Simon Bajada (Hardie Grant Books, 2015)

In early October, Sven Seljom was crowned the World Champion of Porridge Making in Scotland. The 57-year-old tech consultant from Mandal was the first Norwegian to bring home the gold.