Mysebrau is a wholegrain flatbread made with the whey left over from cheesemaking, the way it was done in the old days. Otherwise the whey would go to waste.
We bake it with several kinds of flour from Kvelde Mølle, emmer and sesame seeds, and cook it thin on a griddle. The result is mild and slightly tangy, with a good flavour and a crisp bite.
About the product
Ingredients
Goat's whey, rye, emmer, sesame, wheat, butter and salt.
Pack
About 250 g
Storage
Store dry. Keeps for six months.
Where to buy
You will find all our products in the Lega shop in Rauland. Many of them are also sold in shops around Norway.
