Patrick Oconnell
Brown cheese, or brunost in Norwegian, is a unique variety of cheese that has a distinct sweet and savoury taste. It is a Norwegian delicacy that is made from boiling down the whey leftover from the cheesemaking process. This results in a product that is not technically cheese, but rather a whey product with a caramelized milk taste. The flavour has been compared to dulce de leche, but with a tangier and slightly burnt flavour. The longer the boiling time, the darker the colour and the more intense the flavour.
| Characteristics | Values |
|---|---|
| Taste | Sweet, tangy, nutty, lip-smacking, fudgy, like butterscotch, pretzels, caramel, dulce de leche, or goat cheese |
| Texture | Hard, sticky |
| Colour | Tan, caramel, brown |
| Food pairings | Bread, waffles, pancakes, toast, green apples, jam, chocolate, dried figs, strawberries, raspberries, pickles |
| Beverages | Nutty brown ales, brandy cocktails, port |
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What You'll Learn
- Brown cheese is made from boiling down the whey leftover from the cheesemaking process
- It has a distinctive sweet and savoury taste, with a hint of goat cheese
- The flavour is often compared to caramel, dulce de leche, or butterscotch
- It is commonly eaten in Norway, where it is known as brunost or gjetost
- It can be served in a variety of ways, including on bread, waffles, or apples
Brown cheese is made from boiling down the whey leftover from the cheesemaking process
Brown cheese, or "brunost" in Norwegian, is a traditional food from Norway. It is made by boiling down whey—the liquid leftover from the cheesemaking process—with milk and/or cream. This process reduces the fluid content, thickening the mixture and giving it a firmer, fattier, more cheese-like texture. The heat also turns the milk sugars into caramel, which gives brown cheese its characteristic brown colour and sweet, caramelized flavour.
The name "brunost" translates to "brown cheese" in Norwegian, and it is commonly divided into two types: those made with cow's cream and/or milk, and those made with a proportion of goat's milk. The latter type is typically called "geitost" or "gjetost" ('goat cheese' in Norwegian). Varieties that do not contain any cow's milk are called "ekte geitost" ('true goat cheese'). However, this name is somewhat misleading, as goat cheese is relatively uncommon in Norway. To avoid confusion, goat cheese is often called "hvit geitost" ('white goat cheese').
The creation of modern, firm, fatty brunost is often attributed to a milkmaid named Anne Hov from the rural valley of Gudbrandsdalen. In the second half of the 19th century, Hov added cream to the whey when boiling, creating a firmer, fattier product. She originally called it "feitost" ('fat cheese'), but the name later changed to "fløtemysost" ('cream whey cheese'). This variety is now the second most popular type in Norway, after "Gudbrandsdalsost", which contains a mixture of cow and goat milk, cream, and whey.
Brown cheese is typically sliced thinly and served on bread, waffles, pancakes, or apples. It is also used as an ingredient in sauces, casseroles, and stews, particularly those featuring game. It has a sweet, tangy, and slightly burnt flavour, and its texture can become glue-like if cut into thick pieces.
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It has a distinctive sweet and savoury taste, with a hint of goat cheese
Brown cheese, also known as brunost, is a traditional Norwegian cheese. It is made by boiling down whey, milk, and/or cream until the fluid content is reduced to less than 80%. This process caramelizes the milk sugars, giving brown cheese its characteristic brown colour and sweet taste.
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 and is commonly referred to as gjetost in the US. Gjetost, which translates to "goat cheese" in Norwegian, is known for its distinctive sweet and savoury taste, with a hint of goat cheese.
The "goatyness" of brown cheese can be attributed to two key factors: the age of the milk when it is processed and whether the bucks, who emit a distinct odour, live in the same pen as the does. Older milk is more likely to have a stronger goaty flavour, and milk from does that live in close proximity to bucks may absorb their pheromones, resulting in a more pronounced goaty taste.
While some people enjoy the savoury and sweet combination of brown cheese, others may find the strong flavour off-putting. However, the level of "goatyness" can be controlled by cheese makers, and high-quality brown cheese should have a relatively mild flavour. Serving it with complementary foods, such as green apples, buttered bread, or jam, can also help to enhance the flavour of brown cheese.
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The flavour is often compared to caramel, dulce de leche, or butterscotch
Brown cheese, or Brunost, is a unique Norwegian cheese with a distinct flavour profile. The taste of brown cheese is often likened to caramel, dulce de leche, or butterscotch, and rightfully so. This characteristic flavour arises from the caramelisation of the cheese whey, which involves slowly heating the whey, cream, and milk until the mixture transforms into a thick, golden brown paste. This process imparts a deep, rich flavour that is reminiscent of caramelised sugar and toasted milk solids, contributing to the cheese's distinctive taste.
The dulce de leche comparison is particularly apt, as both brown cheese and this Latin American treat share a similar process of heating milk and sugar to create a thick, sweet spread. The cooking process deepens the flavour, resulting in a complex blend of sweet, savoury, and slightly bitter notes that tantalise the taste buds.
The butterscotch resemblance, on the other hand, comes from the brown cheese's creamy texture and buttery flavour, enhanced by the caramelisation process. Butterscotch, a confectionery made with brown sugar and butter, shares these key attributes, offering a similar sensory experience.
The caramel comparison is the most commonly drawn parallel, as the process of caramelisation inherently produces a caramel-like flavour. The browning of the cheese whey creates a depth of flavour that echoes the complex, sweet, and slightly burnt notes found in caramel. This similarity in taste, along with the cheese's smooth, creamy mouthfeel, makes the caramel comparison particularly fitting.
While the flavour profile of brown cheese is often likened to these sweet treats, it's important to note that the savoury, tangy, and slightly bitter notes in the cheese balance out the sweetness, creating a complex and intriguing flavour that is beloved by many Norwegians and those beyond its borders.
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It is commonly eaten in Norway, where it is known as brunost or gjetost
Brown cheese, or "brunost" in Norwegian, is a common food in Norway, where it is considered an important part of the country's culture and heritage. It is also known as "gjetost" or "geitost", which translates to "goat cheese" as it is made from goat's milk. However, it can also be made with cow's milk or a combination of both. The term "brunost" is often used to refer to the two most popular varieties, fløtemysost and Gudbrandsdalsost, with the latter being the most common brand consumed in Norway.
The unique production process of brown cheese contributes to its distinct taste and texture. It is made from whey, a byproduct of the cheesemaking process, which is combined with milk, cream, or a mixture of both. The mixture is then boiled until the water evaporates and the milk sugars caramelize, resulting in a semi-soft or firm mass with a uniform sheen. This process gives brown cheese its characteristic brown colour and sweet, caramel-like taste, with a tang that is more noticeable in varieties containing goat's milk. The texture is slightly softer than cheeses like Gouda and lends itself well to cutting and shaping without crumbling.
In Norway, brown cheese is enjoyed in a variety of ways and is a versatile ingredient in both sweet and savoury dishes. It is commonly eaten in thin slices on bread or crispbread, sometimes with butter or jam. It is also popular on Norwegian waffles and is used in cooking, particularly in gravies for game meat. The cheese adds a rich flavour and a subtle hint of sweetness to savoury dishes. For a sweet treat, it can be paired with fresh apples, pears, or dried figs. Some people even enjoy shaving thin slices of brown cheese and eating it on its own.
While brown cheese is a beloved staple in Norway, it remains relatively unknown in other parts of the world, such as the United States. However, it has gained some popularity in South Korea, where it is used as a trendy pizza topping, showcasing the versatility and appeal of this unique Norwegian delicacy.
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It can be served in a variety of ways, including on bread, waffles, or apples
Brown cheese, or Brunost, is a common food in Norway, and it can be served in a variety of ways. The most common way to serve it is on bread or toast, often with butter or jam. It is also commonly served on waffles, either on its own or with a thin layer of butter and jam. In fact, it is often available whenever homemade waffles are served in Norway.
It can also be served on crackers, biscuits, or crispbread, or even sliced and eaten on its own as a snack. Some people also enjoy it on apples or pears. In South Korea, it is even used as a pizza topping.
Brown cheese is also used in cooking, often as an ingredient in sauces or gravy, particularly for game meat. It can also be used in baking, with brown cheese burgers, panna cotta, pastries, sweets, and candy all featuring in a cookbook by author Ane Nordvik.
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Frequently asked questions
Brown cheese is made from whey, a by-product of the cheesemaking process. The whey is boiled down until the lactose sugars caramelize, giving it a sweet taste.
Brown cheese has been compared to caramel, dulce de leche, and butterscotch. It is often described as sweet, with a tangy or sharp edge.
Brown cheese is made from whey, which is the leftover liquid from cheesemaking. The whey can come from cow's milk, goat's milk, or a combination of the two.
While it is called "brown cheese", it is not technically a cheese. It is made from whey, which is a by-product of the cheesemaking process.
Brown cheese is often eaten on bread, waffles, or toast. It can also be added to sauces, stews, or gravies to give them a richer flavor and a subtle hint of sweetness.
