Brunost

Brunost is made from boiled, caramelized whey which gives a characteristic golden brown color and sweet flavor. Whey is the residue that remains after you have made white cheese from the milk. Technically speaking, Brunosten is therefore not a cheese, but a whey cheese.

The history of brunosten goes back a long way, but it was an innovation from budeia Anne Hov that made brunosten more than an everyday food for the farm people. Her adding cream to the whey in the 1860s was the start of Gudbrandsdal cheese - one of Norway's biggest cheese successes. For this she received the King's Medal of Merit in 1933, at the age of 87.

Today, we have a large variety of brown cheeses that vary according to the whey used, how they are cooked and whether milk, cream or other ingredients have been added. Real goat cheese, such as Brun Geitost from Prestholt and Helfeit brun geitost from Stordalen Gardsbruk, only contain whey and cream from goat's milk. Such cheeses tend to have a sharper flavor, which is popular. Others prefer cream cheese made from cow's whey and cream, which has a milder flavor and supple texture. Gudbrandsdal ost mixes the best of two worlds, and uses whey from both cows and goats!

Some of the dark brown, extra sweet and flavorful brown cheeses are reminiscent of fudge and are a dessert in themselves. A brown cheese completely out of the ordinary is, for example, Huldreost from Avdem Gardsysteri, made from cow's whey and added cream, juniper berries, water and Norwegian aquavit. It is served straight as it is at Noma, one of the world's best restaurants.

Perhaps you are interested in recipes with brown cheese? What about Bruno risotto or Game burger with goat cheese?