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Nokkelost Cheese Making Recipe

Nokkelost has a medium to medium-firm body and a supple texture. It retains a slight sweetness in the finish. For an added treat, it's laced with clove and caraway seeds. This wonderful cheese from Norway is often described as their 'year end holiday cheese.'

In this fantastic recipe, Jim added his own twist by infusing the milk with cardamom before he began making the cheese. (Cardamom is a wonderful spice that's commonly used in spiced milk drinks and teas.)

When done, the smell and taste are so good, it is easy to see why this is such a popular cheese for the holidays.
  • Yield2 pounds
  • Agingtime 3+ months
  • Skill Levelintermediate
  • Author


  • 2 Gallons of Milk (Not UltraPasteurized) - If using raw milk decrease culture and rennet amounts by 25-40%
  • 1/8 tsp Kazu or MM100 or 1 Packet C21 Buttermilk Culture
  • 1.5 ml Single Strength Liquid Rennet
  • 1/8 tsp Cardamom Powder
  • 1/2 Cracked Cloves
  • 3/8 tsp Caraway
  • Salt
  • 1/4 tsp Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or Ladle to Stir Curds
  • M3 Small Hard Cheese Mold
  • Butter Muslin
  • Cheese Wax
  • Brush for Waxing