Kamil Perry
Brown cheese, or 'Brunost' in Norwegian, is a common food in Norway. It is made by boiling a mixture of milk, cream, and whey for several hours until the water evaporates. The heat turns the milk sugars into caramel, which gives the cheese its characteristic brown colour and sweetness. The length of the boil determines the ultimate hue of the cheese. The cheese is then left to solidify and cool. The most popular variety of brown cheese is Gudbrandsdalsost, which contains a mixture of cow and goat milk, cream, and whey. Brown cheese is often eaten in Norway on a single slice of bread or waffles.
| Characteristics | Values |
|---|---|
| Name | Brunost, mysost, gjeitost, fløtemysost, brown cheese |
| Country | Norway |
| Ingredients | Whey, milk, cream |
| Colour | Brown-yellow |
| Flavour | Sweet, salty, nutty, tangy, caramel-like |
| Texture | Soft |
| Shape | Block |
| Consumption | Thin slices on bread, waffles, pancakes, or on its own |
| Nutrition | High amounts of calcium, proteins, vitamin B, iodine, and iron |
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What You'll Learn
Brown cheese, or Brunost, is a Norwegian staple
There are various kinds of brown cheese, typically divided into those made with cow's milk, those made with goat's milk, and those made with a combination of the two. Each type has a unique flavour and colour. The tanginess of the goat's milk in some varieties is so prominent that it feels as though you are tasting the farm itself, providing a true farm-to-table experience. The most popular variety is Gudbrandsdalsost, which contains a mixture of cow and goat milk, cream, and whey. This variety is also the most popular internationally, often referred to as gjetost in the United States.
Brown cheese is commonly eaten in Norway on a single slice of bread or crispbread, making it a quick and easy breakfast, lunch, or snack. It can also be enjoyed as a sweet treat, paired with waffles and jam. The cheese is usually sliced thinly using a cheese slicer or a sharp knife. It is often available whenever homemade waffles are served in Norway, and it is commonly found in the traditional Norwegian matpakke, a common lunch packed in a lunch box for work.
The question of whether brown cheese is healthy or not has been a subject of controversy in Norway. On the one hand, it contains high amounts of calcium, proteins, vitamin B, and iodine. It also does not contain salt, which sets it apart from other cheeses. However, its high sugar and fat content have raised concerns, with one municipality considering banning its use in schools.
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It's made by boiling milk, cream, and/or whey
Brown cheese, or "brunost" in Norwegian, is made by boiling milk, cream, and/or whey. This process carefully evaporates the water from the mixture, turning the milk sugars into caramel. The caramel gives the cheese its characteristic brown colour and sweetness. The longer the boiling time, the darker the colour and the more intense the flavour.
The most popular variety of brown cheese is Gudbrandsdalsost, which contains a mixture of cow and goat milk, cream, and whey. This variety is also the most popular internationally, especially in the US, where it is commonly referred to as gjetost. The second most popular variety is fløtemysost, which has a milder taste due to the absence of goat's milk.
In Norway, brown cheese is typically divided into two types: those made with cow's cream and/or milk, and those made with some proportion of goat's milk. The latter type is commonly called geitost or gjetost ('goat cheese'). Varieties made without cow's milk are called ekte geitost ('true goat cheese').
Brown cheese is a very specific food in Norwegian cuisine, and it can be challenging to find it in other countries. However, it can be purchased in some speciality Scandinavian retailers and larger grocery chains in North America, usually through the Ski Queen type produced by the Norwegian company Tine.
The process of making brown cheese is quite simple. First, a mixture of milk, cream, and/or whey is boiled for several hours. Then, it is constantly stirred as it cools to avoid the formation of sugar crystals. Once it reaches a thick molten caramel consistency, it is poured into a suitable container and left in the fridge to cool and solidify.
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The boiling turns milk sugars into caramel, giving it its brown colour and sweetness
The process of making brown cheese involves boiling a mixture of milk, cream, and whey for several hours. This causes the water to evaporate, concentrating the mixture and transforming it into a thick, molten mass. The heat also triggers a chemical reaction that turns the milk sugars into caramel, giving the cheese its distinctive brown colour and sweet taste. The longer the mixture is boiled, the darker the colour and the more intense the flavour.
To make brown cheese, one must first obtain whey, a byproduct of the cheesemaking process. Traditionally, this whey was boiled in iron pots, which contributed significant amounts of iron to the final product. However, with the introduction of modern production methods using aluminium and steel vessels, commercially made brown cheese no longer contains the same levels of iron.
The boiling process is crucial to developing the unique characteristics of brown cheese. During boiling, the mixture is occasionally stirred, especially towards the end when constant stirring is required. The boiling time can vary, with a shorter boiling time resulting in a lighter brown colour and a milder flavour, as seen in the Swedish spread messmör. The desired consistency is that of thick molten caramel, at which point the mixture is removed from the heat and continuously stirred as it cools to prevent sugar crystallisation.
Once cooled, the brown cheese is poured into a suitable container and refrigerated to solidify. Traditionally, wooden forms were used, sometimes with intricate patterns embellished inside to create elegant imprints on the cheese, reflecting Norway's farming culture. The final product is a block of brown cheese, sliced thinly and commonly enjoyed on bread, waffles, or baked goods.
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It's often eaten on bread, waffles, or as a sweet snack
Brown cheese, or 'Brunost', is a beloved staple in Norway. It is made by boiling a mixture of milk, cream, and whey for several hours, until the water evaporates and the milk sugars turn into caramel. This process gives the cheese its characteristic brown colour and sweetness. The length of the boil determines the ultimate hue of the cheese, with a longer boil resulting in a darker colour and a more intense flavour.
Brunost is commonly eaten on bread, waffles, or as a sweet snack. On bread, it is typically served in thin slices, either on its own or paired with strawberry jam. It is also enjoyed on waffles, often with a thin layer of butter underneath. For a sweet snack, it can be paired with jam or incorporated into desserts. Some people also enjoy it on its own, straight out of the fridge.
The versatility of brown cheese extends beyond these common pairings. It can be used as a topping for sandwiches, crispbread, biscuits, or pancakes. It is also a key ingredient in finnbiff, a traditional reindeer stew, where it is added to create a rich and creamy sauce.
Outside of Norway, brown cheese can be challenging to find. It is sometimes available in Sweden, Denmark, and North America, particularly in speciality Scandinavian stores or online.
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It's considered an important part of Norway's cultural identity
Brown cheese, or "brunost" as it is called in Norway, is a unique type of cheese that has a deep connection with the country's cultural identity. Made from a blend of cow's and goat's milk, with the addition of cream, this cheese has a distinctive brown color and a sweet, caramel-like flavor. The process of making brown cheese involves heating the milk and cream slowly, which causes the milk sugars to caramelize, giving the cheese its characteristic color and taste. This traditional cheese-making method has been passed down through generations and is an integral part of Norway's culinary heritage.
The consumption of brown cheese is widespread in Norway, and it is considered a staple food item in many households. It is commonly enjoyed as a spread on bread or crackers, and its sweet and savory flavor profile makes it a versatile ingredient in various dishes. Norwegians take pride in their brunost, and it is often served to guests and featured in traditional meals. The cheese is also a popular souvenir for tourists visiting the country, as it represents a unique and authentic taste of Norway.
The history of brown cheese in Norway goes back centuries and is intertwined with the country's agricultural traditions. The cheese-making process was developed in rural areas, where farmers utilized the milk from their cows and goats to create this delicious and nutritious product. Over time, the production and consumption of brown cheese became a significant part of Norwegian culture, with regional variations emerging across the country. Today, the tradition of making and enjoying brunost continues to thrive, with many small-scale producers and artisanal cheesemakers keeping the ancient craft alive.
The distinct flavor and texture of brown cheese make it a beloved and iconic symbol of Norway's culinary landscape. Its sweet and slightly nutty taste sets it apart from other types of cheese, and its creamy texture makes it a delightful addition to many recipes. Norwegians often associate the taste of brunost with fond memories of childhood, family meals, and the comfort of home. The cheese is also celebrated in Norwegian literature, art, and popular culture, further solidifying its place in the country's cultural fabric.
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Frequently asked questions
Brown cheese, or Brunost, is a common Norwegian food. It is a family of soft cheese-related foods made with whey, milk, and/or cream.
Brown cheese is made by boiling a mixture of milk, cream, and whey carefully for several hours so that the water evaporates. The heat turns the milk sugars into caramel, which gives the cheese its characteristic brown colour and sweetness.
Many people compare the flavour of brown cheese to caramel, while others compare it to dulce de leche, a popular milk candy from Latin America. It is also described as having a nutty or tangy taste.
Brown cheese can be found in some supermarkets in the US, usually in the special cheeses section. It is also available on Amazon.
