Brown Cheese wonders

Cheese is cheese, you say.  Well, not quite so.  There is an army of tyrophiles across the world who will beg to differ when it comes to this kind of white stuff.

Except, this particular cheese is not white: It's brown. 

In Norway, and as far as we know Scandinavia is the only producer of this in the world, they enjoy something called Brunost - literally, brown cheese.  Guess what?  It IS brown.

The reason for it being brown is that when they boil milk, cream and whey for seevral hours, the water evaporates and the heat turns the milk sugar into caramal, giving the cheese its distinct taste and characteristics.  Brown cheese is usually made with goat's milk or a mixture of goat and cow's milk.

If you've never had brown cheese, it is a bit like trying Marmite for the first time:  you'll either love it or hate it.  Fortunately, most people love it.

It's a hard cheese - you need a good cheese slicer such as one of these to slice it. 

Enjoy it on crispbread or crackers - or, if you want to be super Norwegian, on warm waffles.  It's delicious.

We stock 4 kinds of brown cheese - you can buy them on our webshop

The mildest of the lovely brown cheeses (flotemysost) - try this one

For a bit of a medium taste, try this goats/cow version called Gudbrandsdalen

The more goat cheese loving crowd should go for the Ekte Geitost - Real Goast Cheese (750g)

Or how about a spreadable whey butter from Sweden?  This is called Messmor.  Utterly delightful.

Click on the images of ze cheeses to be teleported directly to our online store.

this is what all ladies in Norway look like. 

Mostly, the basket is full of brown cheese as well as kvikklunsj.  Maybe an orange too.

Comments

[Martin]

Do you have the Norrländsk alternativ messmör?

[Stephanie]

Best blog post ever. I am pleased to report that Brunost is widely available in Moscow, so it was not in vain that I packed my trusty cheese slicer. Haven't found any Kladdkaka yet though...

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