Kamil Perry
Norwegian brown cheese, or Brunost, is a common name for mysost, a family of soft cheese-related foods made with whey, milk, and/or cream. The brown colour and sweet taste are the result of milk sugars being caramelized after boiling. The most popular variety is Gudbrandsdalsost, which contains a mixture of cow and goat milk, cream, and whey. It is primarily produced in Norway and is regarded as one of the country's most iconic foodstuffs, playing an important role in Norway's cultural identity and heritage.
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What You'll Learn
The process of making brown cheese
Brunost, or brown cheese, is a common Norwegian cheese made from a mix of cow's and goat's milk, cream, and whey. The characteristic brown colour and sweet taste are the result of milk sugars being caramelised after boiling.
The final product can be served warm as a pasta sauce or poured into containers and refrigerated for later use. When refrigerated, the brown cheese will solidify slightly and can be enjoyed as a spread on crackers or bread.
Brown cheese is a versatile ingredient in Norwegian cuisine, commonly used as a topping for sandwiches, crispbread, and biscuits. It is also used in cooking, adding depth of flavour and richness to sauces, particularly in gravy for game meat. The unique flavour of brown cheese has been described as sweet and savoury, with a tang that is more noticeable in varieties containing goat's milk.
In addition to the traditional method of making brown cheese with cow's and goat's milk, there are also variations made with only goat's milk, resulting in a tangier and harsher flavour, or with only cow's milk, producing a milder and sweeter taste.
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The ingredients used
Norwegian brown cheese, or "brunost", is a common name for mysost, which means "whey cheese" in Norwegian. The main ingredient in mysost is whey—a byproduct of the cheese-making process. However, brunost can also be made with milk and/or cream.
The most popular variety of brunost is Gudbrandsdalsost, which contains a mixture of cow and goat milk, cream, and whey. The second most popular variety is Fløtemysost, which is made with cow's milk only and has a milder taste due to the lack of goat's milk. The third most popular type is ekte geitost, which is made purely with goat's milk.
The characteristic brown colour and sweet taste of brunost are the result of milk sugars being caramelised after boiling. The cheese does not go through any maturation process and will keep in the fridge for a few months. It has a firm texture that lends itself well to cutting and shaping.
Brunost is primarily produced in Norway and is considered an important part of the country's culture and heritage. It is also produced in the US, where it is known as gjetost.
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The taste and texture
The taste of brunost can vary depending on the type of milk used, with goat's milk adding a tangier, sharper flavour. The most common brand, Gudbrandsdalsost, is made with a mix of goat's and cow's milk and is described as having a "rounded and full-bodied" taste. Fløtemysost, on the other hand, is made with only cow's milk and has a lighter, milder taste.
The texture of brunost is also affected by its water content. One spreadable version has a water content of over 30%, while "true" brown cheeses have a water content below 25% and are sliceable. The cheese does not require refrigeration to maintain its texture, which is convenient for storage and transportation.
Overall, the taste and texture of brunost are considered to be an acquired preference, with people typically loving or hating it. It is a versatile ingredient used in both sweet and savoury dishes and is an important part of Norway's gastronomical and cultural identity.
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How to serve it
Norwegian brown cheese, or Brunost, is a versatile food that can be served in a variety of ways. Here are some suggestions on how to serve and enjoy this unique cheese:
Sliced or Spread
The most common way to serve Brunost is by using a cheese slicer to get thin slices. This item is considered essential in any Norwegian kitchen. You can then enjoy the cheese slices on their own or add them to bread, toast, or crispbread. If you prefer a softer, more spreadable version, look for varieties with a higher water content, over 30%. You can also make your own spreadable version by blending the cheese with a stick blender to enhance its creaminess.
Sweet and Savoury Combinations
Norwegian brown cheese is often described as having a sweet, caramel-like flavour. This makes it a perfect pairing for sweet dishes such as waffles, biscuits, or even chocolate in a cake. On the other hand, its savoury and tangy notes also lend themselves to more savoury dishes. It is commonly used in sauces for meatballs or venison stew, adding depth of flavour and richness.
Traditional Norwegian Dishes
For a truly Norwegian experience, try serving Brunost with traditional Norwegian lefse or grovbrød, a coarse whole-grain bread. It is also a key ingredient in the classic Norwegian dish, matpakke, a common Norwegian lunch consisting of sandwiches packed in a lunch box.
Creative Combinations
For the adventurous eater, Norwegian brown cheese can be enjoyed in a variety of creative ways. Try it with strawberry jam, or for a truly unique experience, pair it with chocolate in a Daim cake. You can also add it to baking recipes, such as biscuits, to give them a Scandi twist.
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Brown cheese's cultural significance
Norwegian brown cheese, or "brunost," is a unique cheese with a deep caramel color and a sweet, slightly nutty flavor. It is a beloved part of Norway's culinary culture and has a long and interesting history in the country. Brown cheese is made from a mixture of cow and goat milk, sometimes exclusively goat milk, and has a distinctive brown color and sweet, caramelized flavor. The process of making brown cheese is quite different from that of traditional cheese. Instead of curdling the milk with rennet, the milk is heated slowly, and the sugars in the milk are allowed to caramelize. This process gives the cheese its characteristic brown color and sweet taste. The cheese is then poured into molds to set, and the final product is a firm, sliceable cheese.
The cultural significance of brown cheese in Norway is hard to overstate. It is a source of national pride and an integral part of Norwegian food culture. Norwegians consume millions of kilos of brown cheese every year, and it is a staple in most households. Brown cheese is enjoyed in a variety of ways and is a versatile ingredient in Norwegian cuisine. It is commonly eaten on bread, either plain or with other toppings, and is a popular choice for breakfast or a light lunch. The sweet and slightly salty flavor of brown cheese also pairs well with fruit, and it is often served with apple or pear slices. In addition to being eaten as is, brown cheese is also used in cooking and baking. It is a key ingredient in traditional Norwegian dishes such as "krotekaker," a type of crispy wafer cookie, and "risgrøt," a sweet rice porridge.
The unique flavor and production method of brown cheese also hold cultural significance. The caramelization process gives the cheese its distinct taste, which is beloved by many Norwegians and has come to represent a comfort food of sorts. The cheese's connection to Norway's rural traditions and agricultural heritage is also important. Traditionally, brown cheese was made on farms using milk from the farmer's own cows or goats, and this tradition of small-batch production still exists today alongside larger-scale manufacturing. The process of making brown cheese is also celebrated and preserved through cultural events and festivals, such as the annual Brown Cheese Festival held in the town of Røros, which features cheese tastings, cooking demonstrations, and cultural performances.
Brown cheese has also played a role in Norway's cultural exchange and diplomacy. It is often offered as a gift to foreign visitors and dignitaries, serving as a unique and delicious ambassador of Norwegian culture. Additionally, the export of brown cheese has helped spread knowledge of Norwegian food traditions internationally, and it has gained a following among cheese enthusiasts and gourmets worldwide. In conclusion, Norwegian brown cheese is much more than just a food product. It represents a rich cultural heritage, a unique culinary tradition, and a source of national pride for Norway. Its distinct flavor and production method set it apart from other cheeses, and its versatility in both sweet and savory dishes makes it an integral part of Norwegian cuisine. The cultural significance of brown cheese is deeply intertwined with Norway's identity, and its enduring popularity ensures that it will remain a beloved part of the country's food culture for generations to come.
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Frequently asked questions
Brunost, or brown cheese, is a common Norwegian delicacy. It is 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 caramelized after boiling.
The main ingredient in Norwegian brown cheese is whey, a byproduct of the cheese-making process. It also contains milk and/or cream. The most popular variety, Gudbrandsdalsost, contains a mixture of cow and goat milk, cream, and whey.
The taste of brown cheese has been described as sweet and savoury, with a tang that is more noticeable in varieties containing goat's milk. It has been likened to dulce de leche, Caramac, and fudge.
