Deliciously inspiring ways to use Snøfrisk

Pure cheese. Pure inspiration.
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Snøfrisk is a collection of Norwegian cheeses
with goat’s milk as its main base. Pristine grazing
conditions amongst the Norwegian fjords and mountains,
the fresh crisp Norwegian air and animal welfare
give the milk its taste and quality. Snøfrisk has no
artificial additives, preservatives or colorants.
Just pure taste for you to enjoy.
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A short introduction to the two Snøfrisk cheese categories
- cream cheese and semi-hard cheese.
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Snøfrisk
cream cheese
Snøfrisk
semi-hard cheese
The Snøfrisk cream cheeses are made from
80 % goat’s milk and 20 % cow’s cream. A touch of
salt is added and that’s it. No artificial additives
or preservatives.
The Snøfrisk semi-hard cheese wheel is made
from 100 % goat’s milk. It has a mild yet tangy taste
and is a great representative for Norwegian white
goat’s milk cheeses.
The creamy consistency of the cheese makes it
perfect for use on a cracker, on rye bread or as a snack
together with fresh cut vegetables, nuts or honey. It is
also perfect in cooking; so why not enrich the taste of
your next cold or warm dish with Snøfrisk?
The cheese is semi-soft and pliable, and works equally well
on its own or used in cooking.
The average
wheel weigh
s
3,4 kg
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Tasty salmon pops
with Snøfrisk
Use a spoon to scoop the Snøfrisk cream
cheese into balls. Add slices of smoked salmon around
the sides. Garnish with fresh thyme and basil.
Perfect as tapas or as an appetizer.
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White pizza
with chanterelles,
pine nuts, Parma ham
and Snøfrisk
Make the pizza dough according to your recipe
of choice. Add a mix of creme fraiche/sour cream and
Snøfrisk cream cheese to the rolled out pizza base.
Cook in a preheated oven at 200°C for 10-15 min
(depending on your oven. Base should be crisp,
but not overcooked). Fry the chanterelles quickly in
a frying pan with butter. Do the same with the pine nuts.
Remove the base from the oven and garnish with
the pine nuts, chanterelles, Parma ham and rocket salad.
Add slices of Snøfrisk semi-hard slightly rolled as
a finishing touch. Enjoy!
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PS: you can add or replace most of the toppings. For more taste
add blanched red onions or try the Snøfrisk red onions and thyme.
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Snøfrisk with thyme,
honey and figs
Cut the Snøfrisk semi-hard into bite size cubes.
Add cocktail sticks, figs and drizzle honey and small
branches of thyme over the cheese.
PS: if you prefer other fruits, mandarines, dried fruits or
apples and pears can be used instead.
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Vigorous fruit, nut
and Snøfrisk salad
Make a salad with your choice of green salad leafs.
Add grapes, hazelnuts, walnuts, celery, fennel and
fresh apricots to the mix. Garnish with semi-rolled
slices of Snøfrisk semi-hard.
PS: you can add or replace most of the ingredients. If you want a less
fruity salad, replace the fruit with olives and other savory ingredients
of your choice.
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Snøfrisk with
hazelnuts and honey
Want a small snack or starter? Roll slices of Snøfrisk semi-hard
and drizzle honey and chopped hazelnuts on top. A deliciously
savory, sweet and nutty combination.
PS: If you want a more nutty flavour
roast the hazelnuts before chopping them.
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Snøfrisk is Nowegian and means Snow Fresh.
The name was chosen due to the pure snow white colour of
the cheese and its fresh taste.
RECIPES - INSPIRING WAYS TO USE SNØFRISK
BEET IT!
Red beetroot salad with
Snøfrisk and rye pops
TO MAKE THIS YOU NEED
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• 4 medium large red beetroots
• 100 g green cabbage
• Rhubarb salad
• 300 g Snøfrisk naturell cream cheese
• 1 dl white wine vinegar
• 50 g white sugar
• 10 g salt
• 1 laurel leaf
•Pepper
• Dry yeast
• 25 g honey
• 300 g rye flour
• 15 g salt
• 1 dl milk
PREPERATIONS
Cook the beetroots until soft. Peel and dice half of them into
bitable sized pieces. The rest to be cut into 1 cm thick slices.
Make pickle brine through boiling vinegar, sugar, 10 g salt,
2 cups of water, the laurel leaf and the peppercorns. Then put
the beetroot slices in the hot brine. Leave for at least 30 min.
(if you want more taste let them stay in the brine longer).
Mix the honey and yeast together with 1 dl hot water. Add
4.2 dl water, 15 g salt and the rye flour. Use a piping bag and
squirt small amounts into hot oil and fry them crispy. Beat the
cream cheese and milk together until creamy consistency.
Put the mix in a piping bag. Cook the green cabbage in salted
water for about 1 min, cool and cut into smaller pieces. Slice the
radish into thin slices (e.g. use a mandolin). Set the plate with
the different ingredients and sprinkle with a small amount of
olive oil as a finishing touch.
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RECIPES - INSPIRING WAYS TO USE SNØFRISK
Snøfrisk risotto with
salted cod/haddock
and mushrooms
TO MAKE THIS YOU NEED
•300 g risotto rice
•1 dl white wine
•1 shallot onion
•Fish or vegetable stock
•250 g Snøfrisk cream cheese
(200 g Snøfrisk semi-hard cheese)
•Mushrooms of your choice
•400 g cod/haddock
•100 g sea salt
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PREPERATIONS
Totally cover the fish in the sea salt and leave in the fridge for 20 min.
Rinse off the salt and bake the fish in the oven for 20-30 min until the
fish is cooked through. Dice the shallot onion into small pieces and fry
lightly in a pan. Add the rice, increase the heat and then add the wine
and reduce (cook until all the liquid is taken up in the rice). Add the
stock until the rice is fully cooked. Fold in Snøfrisk cream cheese and
100 g grated Snøfrisk semi-hard (or 250 g cream cheese).
Garnish the ready dish with slices of Snøfrisk semi-hard cheese,
parsley and fried mushrooms.
RECIPES - INSPIRING WAYS TO USE SNØFRISK
Spiced cured
salmon
TO MAKE THIS YOU NEED
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•400 g bone free salmon fillet
•20 g salt
•20 g sugar
•20 g assorted spices (anis,
pepper, fennel, juniper)
•100 g Snøfrisk semi-hard
•4 radishes
•1 cucumber
•Olive oil
•1 tbs sweet mustard
•1 egg
•1 dl sunflower oil (or similiar)
•Parsley
PREPERATIONS
Start by mixing the salt, sugar and spices. Roll the salmon in the mix
and put it in a bag in the fridge for 48 hours. After 24 hours turn the
salmon and put it back in the fridge. After 48 hours rince the fillet
carefully to remove the surplus spice mix. Cut the fillet in 0,5 cm
thick slices. Mix the mustard, sunflower oil and egg. Use a mixer to
make mayonnaise. Peel the cucumber and use a melon baller to make
cucumber balls. Marinate these in salt and olive oil. Cut the radishes
and garnish the slices with these, parsley and Snøfrisk.
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RECIPES - INSPIRING WAYS TO USE SNØFRISK
Nordic platter; cured
ham with Snøfrisk
and dill cream
TO MAKE THIS YOU NEED
•300 g cured ham
(selection of your choice)
•250 g Snøfrisk with dill
•White bread/baguette
(day old bread works best)
•Olive oil
•Pepper
•2 small lettuces
•Capers
•4 tbs milk
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PREPERATIONS
Slice the bread and paint the slices with olive oil and sea salt.
Grill them in a warm dry pan or under the grill in the oven.
Clean the salad and toss in olive oil and freshly ground pepper.
Whip the Snøfrisk with milk and use a small bag, with a cut hole in
the corner, to add the mix to the platter.
RECIPES - INSPIRING WAYS TO USE SNØFRISK
Snøfrisk ice cream
drizzled with nuts
and fruit
TO MAKE THIS YOU NEED
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•150 g filtered sour cream
(filter it overnight using a bowl
and a coffee filter)
•125 g Snøfrisk cream cheese
•100 g sugar
•125 g milk
•30 g cream
•1 clementine
•1 green apple
•1 tbs sugar
•3 tbs lemon juice
•50 g hazelnuts
•Liquid honey
•100 g sugar
•50 g cream
PREPERATIONS
Start making the ice cream first. Beat the sour cream, Snøfrisk, 100 g
sugar, 130 ml milk and 30 ml liquid cream together and add the mix into
an ice cream machine. Peel the clementine and the apple and cut into
smaller pieces. The apple can also be scooped into small round balls
using a melon baller. When done cutting the apple, marinate the cut
pieces in lemon juice and 1 tbs sugar for 30 min. Toast the hazelnuts in
a dry pan and add honey. Melt 100 g sugar, add the cream and bring to
a boil until you have an even caramel sauce (approx. 30 seconds).
Garnish the ice cream with the fruit, nuts and caramel.
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TINE SA / TINE Export
Dronning Eufemias gate 6 / P.O. Box 25 - N-0051 Oslo, Norway
Tel: +47 75 66 30 80 / Fax: +47 22 96 72 02
http://www.snofrisk.com
www.playreklame.no 80727/2013/3000 © TINE Photo: Inkognito/Isidor/Tom Haga
Pure cheese. Pure inspiration.