Ski Queen is a typically Norwegian full fat whey cheese with a fudge-like texture and sweet caramel flavour that was fist made in Gudbrandsdalen valley more than 130 years ago. Anne Hov, a farmer’s wife, was the first person to think of pouring cream into the kettle of whey. Her “fat cheese” got a higher price than her ordinary cheese and butter, and she is reputed to have saved the valley from financial ruin in the 1880’s.
Ski Queen’s unique sweet taste is caused by the natural caramelization of milk sugar during production. The colour is brown and the cheese is sliceable.
Usage
Ski Queen is traditionally cut into wafer thin slices and eaten on toast or crispbread. It is also suitable for cooking, e.g. to flavour sauces or make a sweet fondue.
Physical Description
| Composition: | Smooth texture, easily sliceable |
| Case packing: |
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| Shelf life: |
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| Moisture: | 24% |
| Fat: | 29% |
Nutritional Information
(per portion of 30g)
| Amount | % Daily Value |
| Calories 140 | |
| Fat 9 g Saturated 5 g + Trans 0.3 g |
14% 27% |
| Cholesterol 25 mg | |
| Sodium 90 mg | 4% |
| Carbohydrates 12 g | 4% |
| Fiber 0 g | 0% |
| Sugars 12 g | |
| Protein 3 g | |
| Vitamin A | 10% |
| Vitamin C | 0% |
| Calcium | 10% |
| Iron | 0% |