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The cheese of the month for December 2022 is: Kjerringklump from Hindrum Gårdsysteri in Trøndelag, Norway
 
 
Hindrum Gårdsysteri


After the Munkeby in November, here is Norway again, but quite different from Cistercian brother Joël’s intensely aromatic, soft cheese. That referred to the traditions of the order in France, while Frode Hindrum and Liese Mathiesen take their inspiration from the „wide world“ and then adapt it to Norwegian conditions on Frode’s family’s old farm. The Cheddar cheeses of the English-speaking world have a particular appeal to them, and so the Kjerringklump was born.

It crumbles like a Westcombe, Keen or Montgomery from Somerset, but the cheddar-typical acidity seems more quiet and only present in the aftertaste, the fine earthy aromas, often reminiscent of fresh horseradish in England, are rounder here, more like really good root vegetables. What impressed me very much and surprised me during my visit: the Kjerringklump is bandaged in linen, which is top class even in Somerset.

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