Prim
Prim cheese spread is a variant of Gjetost (Brunost) cheese made from a mixture of goats' milk and cows' milk (25%/75%). It is made by boiling a mixture of milk, cream and whey carefully for several hours so that the water evaporates. The heat turns the milk sugar into caramel which gives the cheese its characteristic taste. It is ready for consumption as soon as it is packed in suitable sized blocks. A low-fat variant is made by increasing the proportion of whey to milk and cream.
If boiled for a shorter time than usual, one gets the spreadable version called prim in Norwegian (or messmör in Swedish). Prim had been made in Norway for a long time when Anne Hov, a farmer's wife got the idea of putting cream into the cheese. She got a good price for her new fatty cheese, and this merchandise is said to have saved the Gudbrands valley financially in the 1880s.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Prim is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Prim.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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Errors and omissions
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