Gomme

Gomme is a cherished traditional dish from Norway that can be enjoyed either as a spread or a dessert. This sweet cheese is made by boiling milk for an extended period, which imparts it with a distinctive yellow or brown hue. Gomme can be spread on bread, lefse, or waffles, and various regions offer their own unique takes on this classic recipe.

In addition to the cheese form, there is also a porridge-like version of gomme. This version is prepared by boiling milk with either oat grains or rice. When served as a dessert, gomme often includes delightful additions such as vanilla, cardamom, raisins, and cinnamon, making it even more flavorful.

The texture of gomme can range from soft to thick, depending on the preparation method. For those interested in exploring this traditional dish further, "Tradisjonsmat fra nord" by Nils Harald Moe and "Ganens makt: norsk kokekunst og matkultur gjennom tusen år" by Henry Notaker are excellent resources. These works delve into the rich history and variations of Norwegian cuisine, providing a comprehensive understanding of its cultural heritage.