How can I use the brown norwegian chees so that the strong taste can be softer?

I just bought some norwegian cheese (the name on the package is
Gudbrandsdalsost, of which ost means cheese). The taste is pretty strong and I wonder if there are any recepes based on this kind of cheese, because I feel sorry to through it away!

Try using it crumbled as a garnish

My friend is from Norway and had this cheese she loves, it sounds like what you are talking about. I found it to be repulsive, even the roaches ran away screaming. The only way it could be softer, as far as I am concerned, is if it is put into a lead box and dropped to the bottom of the ocean.

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