Tortilla…roti…lefse, a flatbread by any other name would taste as great! Lefse is traditionally a potato based flatbread popular in Norway. A particular variation is the Møsbrøm Lefse that hails from the Salten region of Northern Norway. This flatbread is rolled out with a groovy rolling pin (it literally has grooves) and is eaten with sauce made of a Scandinavian brown whey cheese called Brunost.
Oh Brunost, how do I love thee? Let me count the ways…
Brunost (or Mesost in Sweden) gets its distinctive brown color from the caramelization of the milk sugar and has a particularly unique taste. I can’t quite think of an equivalent cheese from any other country and this complex, one-of-a-kind cheese, truly deserves to be tried at least once. We used the goat-milk version known as Ski Queen Geitost and whichever variety you choose to pick up, you won’t be disappointed. I daresay, if you are like us at all, you will stock this one permanently in your refrigerator. We have a very easy recipe for a mildly sweet Brunost cheese sauce, which in addition to being served with lefse, is also a lip-smacking spread on toast and will taste fantastic spooned on warm waffles. Move over syrup.
Recipe for Møsbrøm Lefse and Brunost
(Adapated from The Everything Nordic Cookbook by Kari Schoening Diehl)
3 cups All purpose flour
1 cup rye flour
1 tsp hornsalt (baking powder)
11/2 cups butter milk
2 cups whole milk
4 ounce ski Queen or bunost cheese
1/8 cup all purpose flour
1/2 tbsp sugar
1/2 tsp vanilla essense
For the Mosbrom Lefse
Whisk together the flours and the hornsalt and combine with 1 cup milk and 3/4 cup butter milk and knead to make a soft dough. Cover and chill for at least 2 hours. Pinch off egg-sized pieces of the dough and roll them into 12 diamter circles using a grooved rolling pin. Bake on a pancake griddle at medium heat until bottom of each lefse is brownes. Do not flip.Stack between warm and moist towels while preparing the sauce.
For the Brunost sauce
Combine grated cheese, 1 cup milk and 3/4 cup butter milk in a saucepan and bring to a steady simmer until the cheese melts completely. Gradually stir in enough of the flour so that the sauce thickens to a thick nacho cheese consistency. Sweeten with sugar and add the vanilla essence.