11 oz. Edam cheese
1 Red paprika, cut in strips
1¼ Cups olive oil
⅞ Cup white vinegar
1 Tbsp red pepper, finely chopped
1 Tbsp oregano
1 Tbsp thyme
1 Tbsp green peppercorns
2 Garlic cloves
I shall always be appreciative to Anna-Karin Lindstad of Tine for sharing this recipe with me. it is a marvelous delicacy to give as a gift at Christmas, serve guests, or when you yearn for a little godbit for yourself. Serve with crackers or dark bread.
Dice cheese the size of sugar cubes.
Prick with a fork to allow the marinade to be absorbed.
Mix all ingredients for marinade in a heavy-bottomed casserole and bring to a boil. Cool.
Layer cheese and paprika in a jar and pour marinade over all. Cover and chill.
Keeps 2-3 weeks in refrigerator. Let come to room temperature before serving, allowing cheese to come to full-flavor.
Ekte Norsk Mat–Authentic Norwegian Cooking is available for purchase, through the Vesterheim bookstore. Call toll free at (800) 979-3346.