Rømme

Rømme is a traditional Norwegian cultured dairy product, a type sour cream produced by fermenting cream with lactic acid bacteria. It has a mildly tangy flavor and a smooth, pourable texture. In Norwegian cuisine it is widely used as a topping, ingredient, and accompaniment.

Rømme is made by inoculating pasteurized cream with bacterial starter cultures and allowing fermentation to thicken the mixture. The resulting product is similar to other cultured dairy products such as sour cream, but it is commonly regarded as distinct in Norway for its flavor profile and traditional uses. The fat content varies by product and brand, with both full-fat and lighter versions available.

In cooking, rømme is used as a base for sauces and dressings, to accompany baked potatoes, fish, and meat, and as a key ingredient in many dips. It is especially associated with rømmegrøt, a traditional Norwegian porridge made from sour cream, flour, and milk, traditionally served with sugar, cinnamon, and melted butter.

Rømme is sold in sealed containers and should be refrigerated. It typically has a relatively short shelf life once opened and should be consumed before the product’s best-by date. In Norway, rømme remains a common pantry staple in households and in traditional meals, reflecting its role in everyday cooking as well as festive traditions.

Rømme is related to other cultured dairy products such as sour cream and crème fraîche, but it remains a distinct element of Norwegian culinary heritage.