Andy Montoya
Norwegian brown cheese, or brunost, is a common name for mysost (whey cheese), a family of soft cheese-related foods made with whey, milk, and/or cream. The characteristic brown colour and sweet taste result from milk sugars being caramelised after boiling. The texture is firm but slightly softer than Gouda cheese, and lends itself well to cutting and shaping. The most popular variety is Gudbrandsdalsost, which contains a mixture of cow and goat milk, cream, and whey. It is usually eaten in thin slices on bread, toast, or crispbread, or as a sweet snack with waffles and jam.
| Characteristics | Values |
|---|---|
| Main ingredients | Whey, milk, and/or cream |
| Other ingredients | Rennet |
| Tools | Big pot, stirring mechanism, spatula, kettle, stove, wooden spoon, container |
| Texture | Firm but slightly softer than Gouda cheese |
| Taste | Sweet, caramel-like, tangy |
| Colour | Brown |
| Consistency | Molten |
| Preparation time | Fair amount of work hours |
| Preparation method | Boil the mixture until the water evaporates and the sugars caramelize |
| Serving suggestions | Bread, toast, crispbread, waffles, pancakes, jam, Norwegian lefse, game meat, sauce |
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What You'll Learn
The process of making brown cheese
Norwegian brown cheese, or Brunost, is made from a combination of whey, milk, and/or cream. The main ingredient, whey, is a byproduct of the cheese-making process, and it is mixed with either cow's milk, goat's milk, or a combination of the two. The characteristic brown colour and sweet taste of the cheese are the result of milk sugars being caramelised after boiling.
To make brown cheese, you will need the following ingredients: milk from a cow or goat, rennet, and a large pot with an automatic or manual stirring mechanism. The process of making brown cheese is time-consuming and requires a fair amount of knowledge. First, you must boil the whey and milk/cream mixture until the water evaporates and the sugars begin to caramelise. Towards the end of the cooking process, the mixture will need to be constantly stirred to prevent the formation of sugar crystals. Once the mixture has reached the desired consistency of thick molten caramel, it can be removed from the heat and poured into a container to cool and harden.
The flavour and colour of the final product are influenced by the boiling time, with a longer boiling time resulting in a darker colour and a more intense flavour. The texture of the cheese is firm but slightly softer than Gouda cheese, and it lends itself well to cutting and shaping.
Brown cheese is a common food in Norway and is regarded as an important part of the country's culture and heritage. It is often eaten in thin slices on bread, toast, or crispbread, or as a sweet snack with waffles and jam.
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The ingredients and tools required
To make Norwegian brown cheese, you will need the following ingredients:
- Milk from a cow or goat
- Rennet
- Whey
- Cream
You will also need the following tools and equipment:
- A big pot with an automatic or manual stirring mechanism
- A kettle
- A stove
- A wooden spoon or similar implement for stirring
- A container for the cheese to harden in
- A spatula
- A cheese slicer
The main ingredient, whey, is a byproduct of the cheese-making process. It is the liquid that is left over when milk is curdled and strained to make cheese. If you are not making cheese yourself, you can ask a cheese-making friend to donate some whey, or a commercial cheese producer might be willing to give you some. However, if salt has been added to the whey, it may not be usable for brown cheese.
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The origin of brown cheese
The story of its origin begins with the utilisation of whey, a byproduct of the cheese-making process. While in many parts of the world, whey is discarded as waste, Norwegians have a long history of turning it into a delicious treat. The key innovation that led to the creation of brown cheese is attributed to Anne Hov of the Solbråsetra farm in Gudbrandsdalen. In 1863, she mixed cow's milk, goat's milk, and a significant amount of whey, boiling the mixture until the water evaporated and the milk sugars caramelised, resulting in the distinctive brown colour and sweet flavour of the cheese. Anne's neighbours admired her unique "blend", and thus, a traditional food was born.
Over time, brown cheese became widely popular in Norway and gained a special place in the country's culinary culture. It is enjoyed in various forms, such as on bread, waffles, pancakes, or even by itself. The most common brand of brown cheese is Gudbrandsdalsost, which is made from a mix of cow's and goat's milk. Other popular varieties include Fløtemysost, made with cow's milk, and Ekte Geitost, made with goat's milk.
The texture of brown cheese is firm but slightly softer than some other cheeses, lending itself well to cutting and shaping. It does not crumble like hard cheeses and has a sweet, caramel-like taste with a tangy twist, especially when made with goat's milk. The colour and flavour intensity can be adjusted by varying the boiling time, with longer boiling resulting in a darker colour and a more robust flavour.
Brown cheese has also spread internationally, with a presence in countries like South Korea and the United States, where it is often referred to as "gjetost". Its versatility and unique flavour profile have made it a beloved part of Norwegian cuisine, and it continues to be a staple in the country's breakfasts, lunches, and afternoon snacks.
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The different varieties of brown cheese
Brown cheese, or "brunost" in Norwegian, is a common name for "mysost" or "whey cheese". It is made with whey, milk, and/or cream, and its characteristic brown colour and sweet taste come from milk sugars being caramelised after boiling. There are several varieties of brown cheese, each with its own unique flavour and characteristics.
One of the most popular varieties of brown cheese is Gudbrandsdalsost, which contains a mixture of cow and goat milk, cream, and whey. This variety is so common in Norway that it is often simply referred to as brunost or geitost. It is also the most popular variety internationally, especially in the US, where it is commonly called gjetost.
Another popular variety is fløtemysost, which is made with cow's milk and has a milder taste due to the absence of goat's milk. This variety is a good choice for those who are unsure if they will appreciate the sharpness of the stronger brown cheese products.
The third most popular type of brown cheese is ekte geitost, which is made purely with goat's milk. This variety tends to have a sharper and more acidic taste.
Other varieties of brown cheese include prim or messmör, a soft, sweet spread commonly sold in tubes across the Nordic countries. This variety is made by boiling whey for a shorter period of time than brunost, and without adding milk or cream. Pultost is another variety that is traditionally made from the byproducts of the brunost-making process and has a very distinctive flavour.
Brown cheese is a beloved staple in Norway and is considered an important part of the country's culture and heritage. It is often served on bread, toast, or crispbread, and is also commonly enjoyed on warm waffles.
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How to serve brown cheese
Norwegian brown cheese, or "brunost", is a common name for "mysost", which translates to "whey cheese". It is made with whey, milk, and/or cream, and its characteristic brown colour and sweet taste come from milk sugars being caramelized after boiling.
The most common brand of brown cheese is Gudbrandsdalsost, which is made from a mix of goat's and cow's milk. It is typically served sliced on bread, toast, or crispbread, and is often paired with strawberry jam, butter, or waffles. Norwegians also enjoy brown cheese on warm waffles, with chocolate, or melted into a creamy, savoury sauce to accompany game meat.
- Grated on top of apple pie or pizza
- As a topping for pancakes or ice cream
- In a stew with beef or reindeer
- In a sandwich with coarse whole-grain bread and butter
- Baked into pastries or sweets
Brown cheese is a beloved part of Norway's gastronomical and cultural identity and heritage, and its unique flavour is sure to leave an impression.
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Frequently asked questions
Norwegian brown cheese, or Brunost, is a common name for mysost, which means 'whey cheese'. It is made from boiling down a mixture of whey, milk, and/or cream.
The taste of brown cheese is often described as sweet and caramel-like, with a tang that is more noticeable in varieties made with goat's milk.
To make brown cheese, you need to boil down a mixture of whey, milk, and/or cream. The mixture is heated until it reaches a thick, molten caramel consistency. It is then poured into a container and left to cool and harden.
The texture of brown cheese is firm but slightly softer than Gouda cheese. It lends itself well to cutting and shaping and does not crumble like harder cheeses.
Norwegian brown cheese is typically made from a combination of cow's milk and goat's milk, although some varieties use only one type of milk. The main ingredient is whey, which is a byproduct of the cheese-making process.
