Patrick Oconnell
Norwegian brown cheese, or brunost, is a beloved staple in Norway and is often enjoyed at breakfast or as a sweet snack. It is made from boiling down the whey, a byproduct of the cheesemaking process, until it caramelizes. The resulting mixture is then left to cool and harden, after which it is sliced and served. The taste of brown cheese is often described as sweet and similar to butterscotch, caramel, or dulce de leche. It is commonly paired with bread, waffles, or pancakes and is sometimes added to sauces or used in recipes for desserts such as marshmallows and ice cream.
| Characteristics | Values |
|---|---|
| Taste | Butterscotch, Caramel, nutty, tangy, burnt, sweet, dry, sharp, mild, goat cheese |
| Texture | Sticky, glue-like |
| Colour | Tan, caramel |
| Food pairings | Bread, toast, waffles, pancakes, crackers, apples, jam, chocolate, dried figs, red onion, butter, gravy, sauces, stews |
| Beverages pairings | Nutty brown ales, brandy cocktails, port |
| Type of milk used | Cow, Goat, or a combination of the two |
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What You'll Learn
Norwegian brown cheese is made from goat's milk, cow's milk, or a combination of both
Norwegian brown cheese, or "brunost", is a beloved staple in Norway. It is made from the whey, a by-product of the cheesemaking process, which is boiled down until it caramelises. The boiling time influences the flavour and colour of the final product—a longer boiling time results in a darker colour and a more intense flavour.
The unique flavour of Norwegian brown cheese has been described as a combination of sweet and savoury, with a distinct caramel-like taste. Some people compare the flavour to butterscotch, dulce de leche, or fudge. The cheese also has a creamy and fragrant texture and can have nutty or tangy notes depending on the type of milk used.
When trying Norwegian brown cheese for the first time, it is recommended to approach it with an open mind, as the taste can be surprising. It is often served on bread, waffles, or pancakes, and paired with sweet accompaniments like jam or butter. It can also be used in sauces, stews, or gravies to add richness and a subtle hint of sweetness.
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It is not technically a cheese
Norwegian brown cheese, or "brunost", is not technically a cheese. While it is often referred to and treated as a type of cheese, it is actually made from the whey leftover from the cheesemaking process. Whey is the liquid byproduct produced when making cheese, and it is rich in lactose, or milk sugar. To make brown cheese, the whey is boiled until the liquid reduces and the sugars caramelize, which is where the characteristic sweet and caramel-like flavor of brown cheese comes from. The resulting mixture is then left to cool and harden before being packaged and sold. This process is a classic example of wasting nothing, which was an important aspect of Norway's national diet when it was a poor country.
The fact that brown cheese is not technically a cheese can be a surprise to newcomers, who might expect a traditional cheese flavor. This expectation can lead to an unpleasant first experience with the product, as the sweet and tangy flavor can be unexpected. For this reason, it is recommended that those trying brown cheese for the first time approach it as a sweet snack rather than a savory one.
The type of milk used to make brown cheese can vary, with some varieties made from cow's milk, others from goat's milk, and some from a combination of the two. The type of milk used will influence the flavor of the cheese, with goat's milk resulting in a stronger, more intense, and sharper taste. The boiling time of the whey will also impact the flavor and color of the final product, with longer boiling times producing a darker color and more intense flavor.
Despite not being a true cheese, brown cheese is a beloved staple in Norway and can be found in most supermarkets. It is also possible to find brown cheese outside of Norway, in specialty stores and online shops in some other countries.
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It has a sweet and savoury taste
Norwegian brown cheese, or "brunost", is a beloved staple in Norway. It is made from boiling down the whey from goat's or cow's milk, which caramelises the sugars. The resulting mixture is left to cool and harden, and then it is sliced and served.
The cheese has a distinctive sweet and savoury taste, with a strong caramel flavour. Some have compared the flavour to butterscotch, while others have likened it to dulce de leche, a popular milk candy from Latin America. The cheese also has a tangy, nutty edge, especially when made with goat's milk, which provides a stronger, sharper taste.
The unique flavour of brunost is an acquired taste. Many people trying it for the first time are surprised by its sweetness and find the experience unpleasant. However, others enjoy the combination of sweet and savoury flavours. It is recommended that first-timers try the cheese as a sweet snack with jam on a waffle, rather than as part of a savoury breakfast.
Norwegian brown cheese is a versatile ingredient that can be enjoyed in a variety of ways. It is commonly served on bread, either on its own or with butter, jam, or red onion. It can also be melted on top of waffles, sweet buns, or pancakes, or used to add richness to a stew or gravy. Some people even use it to make fondue or marshmallows.
The cheese has a distinctive texture that becomes sticky and glue-like if cut into thick pieces. It is recommended to use a cheese slicer to cut thin slices, which can then be enjoyed on their own or with various toppings and pairings.
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It is versatile and can be eaten in many ways
Norwegian brown cheese, or "brunost", is a versatile food that can be eaten in many ways. While it is often eaten at breakfast, it can be enjoyed at any time of day. It is commonly eaten on bread, with some butter, or on waffles, pancakes, or sweet buns. It can also be paired with green apples, jam, or chocolate. Some people add it to sauces, stews, or gravies, and it can even be used to make ice cream or marshmallows.
The traditional way to serve and eat brunost is to use a cheese slicer, or "osteohvel", which was invented by a Norwegian carpenter specifically for this type of cheese. It is important to cut thin slices, as the texture can become glue-like if thick pieces or cubes are cut.
When trying brunost for the first time, it is recommended to approach it as a sweet snack rather than a savoury one. It can be an acquired taste, and many people trying it for the first time are surprised by its tangy sweetness. It has been compared to butterscotch, caramel, fudge, and dulce de leche.
There are many varieties of brunost available in Norwegian supermarkets, with the majority produced by the national dairy Tine. The biggest difference between brands is the raw ingredient—brunost can be made from whey from cow's milk, goat's milk, or a combination of the two. Goat's milk provides a stronger, sharper, or more acidic taste. The flavour and colour of the final product are also influenced by the boiling time, with longer boiling resulting in a darker colour and more intense flavour.
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It is a staple in the Norwegian diet
Norwegian brown cheese, or "brunost", is a staple in the Norwegian diet. It is a curious food that surprises many newcomers with its unique taste and texture. The cheese is made from whey, a by-product of the cheesemaking process, which is boiled down until it caramelises, resulting in a sweet and tangy flavour. The longer the boiling time, the darker the colour and the more intense the flavour.
The traditional way to make brown cheese was to use 100% goat's milk whey, which gives it a stronger, richer flavour. However, cow's milk or a combination of the two can also be used, resulting in a creamier, more fragrant cheese with a nutty or tangy taste. The most common brand of brown cheese eaten in Norway is Gudbrandsdalsost, which is seen as the most flexible option for any occasion.
Norwegian brown cheese has a distinctive caramel or butterscotch flavour with a hint of goat's milk. Some have compared the flavour to dulce de leche, a popular milk candy from Latin America. It has a sticky, glue-like texture that can be unpleasant if eaten in thick pieces, so it is typically cut into thin slices using a cheese slicer.
The cheese is often served on bread, especially whole grain rye bread, with butter or jam. It is also commonly eaten on waffles, pancakes, or sweet buns, and can be added to a stew or gravy for richness. Brown cheese is a versatile food that can be enjoyed at any time of day and is easy to find in Norwegian supermarkets and hotels. It is a simple, beloved staple in the Norwegian diet, reflecting the country's history of wasting nothing and preserving foods to last through the winters.
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Frequently asked questions
Norwegian brown cheese, or Brunost, is a traditional brown cheese from Norway that is made from boiling down the whey from goat's milk, cow's milk, or a combination of the two.
Norwegian brown cheese has a distinctive sweet and savoury taste. It has been compared to butterscotch, caramel, and fudge. It is an acquired taste and can be an unpleasant experience for those trying it for the first time.
Norwegian brown cheese is typically served in thin slices on bread, waffles, or pancakes. It is also used in sauces, stews, or gravies.
Norwegian brown cheese can be found in some supermarkets, specialty grocers, and online. Popular brands include Ski Queen, Gudbrandsdalsost, Gjetost, and Ekte Gjetost.
