Nokkelost is a wonderful mystery to people.
“What is Nokkelost?”
“What do I serve it with?”
“It’s a ‘Christmas Cheese’ right?”
“How do you pronounce that?”
In answer to most, but not all of those questions: Nokkelost is a flavored semi hard cheese, great all year round. Nokkelost is like other cheeses in that it’s very flexible which I think is why Nokkelost is popular in many parts of Europe. I posted a Nokkelost Quiche recipe in December to show how well it works in a savory dish. Today I have for you a sweet, quick bread recipe to demonstrate how well it blends with fruit. We served it plain at Christmas time, because the flavors in the cheese do conjure images of carols and mistletoe. In dishes like the quiche and in baking, it marries beautifully with other flavors to give year-round appeal. If you are interested in trying it, it’s available at the Cheese Shop or you can order it online from Everybody’s Store in Deming.
The one question that I cannot answer is how to pronounce Nokkelost correctly. Jeff from Everybody’s Store patiently tried to teach me the correct pronunciation. In spite of my best efforts, I still mangle the accent. Thankfully, I don’t have to pass a language test in order to eat this wonderful cheese.
Preheat the oven to 350º F. Grease a 9″ round cake pan and line with parchment paper, grease the parchment paper.
Mix together the flour, baking powder, sugar, and salt. Add the Cheddar and Nokkelost, toss to coat. Mix in the butter until well combined and crumbly.
Whisk together the eggs and milk. Set aside one tablespoon of the mixture to brush on top of the loaf.
Add the egg mixture to the dry ingredients, stirring just until everything is moistened. Fold in the pear and cranberries. This will be very stiff and difficult to stir, but trust me, it will come together.
Turn the batter into the prepared pan. Wet your fingers and smooth the batter to the edges of the pan. Make it slightly concave so the edges are higher than the center.
Brush the top of the loaf with the reserved egg mixture.
Bake the bread for 40 to 45 minutes or until it’s a light golden brown and a toothpick comes out clean.
Allow to cool for 5 minutes, then run a knife around the edges to loosen the bread from the pan. Turn out onto a rack, remove the parchment and allow to cool.
Here’s a printable version for your convenience.