I just found this post 8 years after publication when googling (now a Verb) “the difference between Gjetost and Brunost” I AM NOW EATING THE MOST DELICIOUS MEMORY!!!! As long as I try to avoid politics, views that are completely normal in Norway seem controversial or shocking to a lot of people living in other places. Probably isn’t healthy, but who cares? Along with a weird tuna/herring and tomato concoction in a tin (which us immature cheeky so and so’s called “plane crash”), the brown caramel cheese was the other culinary memory. There's almost always something else on the table or in the fridge that I prefer to eat. We always had lutefisk for Christmas dinner. Exactly how I define it a doce de leite or dulce de leche salty and with slightly difference in texture… Former Royal Chef Reveals Queen Elizabeth's Fave Meal And The One Thing She Hates - Duration: 8:14. Plenty of things to try out. The Ski Queen brand of brunost is, in fact, Tine’s brand of G35 cheese. I love brown cheese! Brunost with wafer thin ham – weird Delicious!! Ståle didn't give up after my first taste of brunost ended quickly with a screwed up face and a mess in the bin. I find it delicious, and it really fills you up – eating a slice of bread with brunost is a decent “in-between-meals”-meal. Brunost in Norway is a cheese. You can buy Ski Queen at The Real Canadian Superstore. The caramel flavor of the cheese pairs very nicely with the Bourbon. I discovered your comment after searching for brunost articles. A lot of our guests thought at first that it was fudge and happily ate a piece believing that to be the case – well you can imagine their reaction at the taste!! I can get it at Scandinavian Specialties in my neighborhood of Ballard in Seattle. JAM! Norwegian Brown Cheese: Brown cheese is a very Norwegian thing. I find that if someone likes the crispy bits of cheese left behind on a griddle they tend to like this cheese. I love them both, the Myost is a bit lighter but to me not any better. Gjetost is also great for breakfast because it's a cheese that pairs well with coffee. There are rituals and ways of doing things which must be followed to the letter, lest you be cast out of society as a foreign wierdo/corrupting force. Email me please. I’ve had several international guests and very few of them liked it. Restrictions. Bruno Sten enhances the taste of sauces, casseroles and other dishes. I also tried it fresh from a farm while they were making it – still warm. I loved it – especially on a small, crisp cracker, a dab of sour cream and a bit of lingonberries or cloud berries. With only a weekend’s prior experience (a supply vessel naming ceremony in Haugesund), I jumped at the offer of a company transfer in 1991, from Aberdeen, to work in Stavanger & Kristiansund, as a Norwegian resident for 4 years. Loved it and will buy it again, mostly for the pure and simple ingredients, but I also like the taste. What do you think of brown cheese? Brown cheese, lingonberry jam, waffle, clotted cream! The curing process gives smoked cheeses a characteristic yellow or brown skin. My grandfather, who came from Sweden, always gave us Primost, and we loved it. Yep! No, come on, it’s *completely different* =) Dulce de leche (at least the one I’ve tasted in Argentina and Chile) is quite the same as “вареная сгущенка” / “boiled condensed milk” in Russia. Can anyone tell me the difference between brunost, myseost and gjetost? I’ve since found I have 10% nordic genes, so that’s another plus factor. Brown cheese is evil. When we were still living in the UK some Norwegian friends came over for our Wedding, they brought a Kransekake and a block of brown cheese. ... Norwegian Food Norwegian Recipes Best Cheese Cheese Food Pate Recipes Holland Norwegian Christmas Beautiful Norway Scandinavian Food. It is made from whey, and tastes great on bread, waffles, pancakes or just on its own. ... Not only do we force every foreigner there is to eat the cheese, but we also excludes everyone who doesn't eat it with the same joy as we do. She made Gudbrandsdalen gjetost, homemade butter, and knew how to prepare Lutefisk for our annual Christmas eve supper. I’ve had it alone and also with a sugared butter pancake which was divine. How to make Scandinavian glögg mulled wine, Chocolate & Oat treats (havregrynskugler/chokladbollar). I remember slicing it super thin & letting it ‘melt’ on my tongue. I suggest you eat with bread (raisin and mix fruit filled), smear of butter and some slices of brown cheese on top. I found a recipe un an old Norwegian cookbook that simmers a quart of buttermilk and adds a fourth cup of brown sugar. .vc_custom_1589032614341{margin-top:0px!important;margin-right:0px!important;margin-bottom:0px!important;margin-left:0px!important;border-top-width:0px!important;border-right-width:0px!important;border-bottom-width:0px!important;border-left-width:0px!important;padding-top:0px!important;padding-right:0px!important;padding-bottom:0px!important;padding-left:0px!important}.vc_custom_1582914943149{margin-top:0px!important;margin-right:0px!important;margin-bottom:0px!important;margin-left:0px!important}.vc_custom_1589032657432{margin-top:0px!important;margin-right:0px!important;margin-bottom:0px!important;margin-left:0px!important;border-top-width:0px!important;border-right-width:0px!important;border-bottom-width:0px!important;border-left-width:0px!important;padding-top:0px!important;padding-right:0px!important;padding-bottom:0px!important;padding-left:0px!important}.vc_custom_1538549838986{margin-top:0px!important;margin-right:0px!important;margin-bottom:0px!important;margin-left:0px!important}.vc_custom_1589032689207{margin-top:0px!important;margin-right:0px!important;margin-bottom:0px!important;margin-left:0px!important;border-top-width:0px!important;border-right-width:0px!important;border-bottom-width:0px!important;border-left-width:0px!important;padding-top:0px!important;padding-right:0px!important;padding-bottom:0px!important;padding-left:0px!important}.vc_custom_1582914919831{margin-top:0px!important;margin-right:0px!important;margin-bottom:0px!important;margin-left:0px!important}, .vc_custom_1560874950075{margin-top:-5px!important}.vc_custom_1525080076269{margin-top:-5px!important}. The most common way to serve brunost is by using the unique cheese slicer that you can see in some of the pictures on this page. Have had it for Christmas dinner since as far back as I can remember. As with all traditional foods, it's each to their own. You may not need all the milk – you want a thick sauce, but not runny. You missed one of the best ways to serve and eat Gjetost/Brown Cheese. I’m used to goat milk candy from Mexico, but I guess the process must be somewhat different, While having a familiar taste, both products, Latin American milk candy, and brunøst, seem to have flavor and roles of their own. I eat it every day, for breakfast, lunch and supper! Wendy I lived in Norway for 9 years, married to a Norwegian for 39 years. I used to be able to buy this from my local Sainsbury when we lived in London but haven’t seen it anywhere in the UK for years and years and years. For the ultimate sickly, non healthy snack…take a slice of the “cheese” spread some chocolate spread on it and roll it into a tube and consume…yum! It’s just packaged as SkiWQueen for export. So please enlighten me, my grandmother was from Kristiansund and obsessed with Gjetost, what’s the difference? My fondest memory of Brunost is with Klubb. First had Gjetost at Akerhaus restaurant at Epcot (Norway). Smoked gouda, cheddar and gruyere are just a few varieties that are safe to eat in pregnancy. Oh, and I’ve tried vegemite (marmite the same thing?) I’ve been eating gjetost since I was a child. This heritage still dominates today with delicacies such as lutefisk eaten through choice rather than necessity. , Hi Brenda, lovely story! These cookies will be stored in your browser only with your consent. by discussing it with the Duolingo community. More information... People also love these ideas Mariners took the cheese with them on long sea voyages and made it popular all over the world. Well, it is brown because the milk has been allowed to boil, thus caramelizing the milk sugars and turning the cheese a darker, caramel colour. Make sure the cheese melts in before serving. Calories, carbs, fat, protein, fiber, cholesterol, and more for Gjetost cheese. It was wonderful. Scatter the rest of the brown cheese on top and then add a thin layer of breadcrumb. Don't worry. It stank so bad that my Vietnamese wife, who thinks nothing of dipping allegedly edible things into a highly corrosive mixture of nuoc mam fish sauce and chillies, ran outside shouting “hoi wah” (stinky).. The Best Norwegian Brown Cheese Recipes on Yummly | Devils On Horseback (bacon-wrapped Dates), Cheaters Ravioli With Goat Cheese And Brown Butter, Chickpea Beet Fettuccine With Brown Butter & Goat Cheese Can also be added sliced to cardamom buns or lefse wraps. We still had Lutefisk for Christmas Eve until my Dad passed away. As an adult I had tried to find it and have not been able to, I wonder if what I remember was similar to your memory. The water from the whey of goat’s milk is boiled down, which caramelises the sugars. You can also get the blue one called Ekte Geitost (Real Goat’s Cheese) which is made with 100% goats milk and has a stronger taste. The brown cheese is tried by all and enjoyed by most. I imagine that the taste has to be acquired, and I wonder if the climate in Australia has anything to do with its consumption. Anyway I can get processed cheddar from a supermarket (horrible). have you guys tried fløtemysost or brunost on toasted bread or non-toasted bread with earl grey tea? Place sliced cheese on the top surface of the bread. Tried it in July ’15 on a trip to Norway. Thanks. Simmer uncovered for 2-3 hours stirring frequently until the whey has been reduced to the texture of thick gravy and is about 1 … The milk is cooked until the sugars in it have caramelized, giving the cheese its distinctive brown color and sweet flavor. Plus it costs about 18 dollars! Add the mushrooms, cook for 2 minutes. Thrifties has it, at least everywhere in victoria they do. It tastes good (I am not a big fan but its taste is not something awkward), almost like a caramel. I think actually that brunost is made from normal cowmilk (there’s a heard of cows on the packet at least). Eat it on your favourite bread or crispbread, or even better – on freshly made waffles. I also like Mamite! Here is the post with the link to your article, https://myviewfromabroad.com/2016/10/23/a-perfect-saturday-in-oslo-flea-market-and-sculpture-park/. It’s… a different taste disorder. seems so shock and provoke a few people. We deliver across the UK and EU to curb your cravings wherever you are. I absolutely love it and to find a large drum of it was available to buy made my holiday. I was sold, even at $15/lb for the little blue wrapped block. It most certainly does not. Melt the butter in a saucepan – and keep it going until it turns light brown, then add the flour and stir. Kranseksnadder & Skillingsboller (cinnamon) are essentials on any visits to Norge, though impossible to import…best eaten newly baked. I just received a parcel of cheese today from This is a small course for them in using a norwegian ostehøvel (cheese slicer) on brunost. Then there was a pack of Camembert, which was as hard as Parmesan and smelled like the dicks I once wore for theee weeks on a NATO excercise in Germany. Here are my favorite Nutrisystem foods. It took two weeks to get here. Slice fresh pears or apples to serve with it. Wonderful! Ladies and gentlemen, boys and girls, I present to you the Norwegian phenomenon of… brown cheese. And I can get some French and Italian cheeses from delicatessens in Saigon it the prices are astronomical. I have been giving groups a tour of my shop and we conclude by tasting some of the foods. Some interesting, amusing, and downright bizarre experiences with this fantastic nordic delicacy ;0). £17.95. Anyway, that meant I got to eat it all! Say it: “Yay-toast.” Have you tried this cheese?It’s Norwegian, and although the name translates directly to “goat cheese,” chances are that this cheese tastes just about as far from any you’ve had before. By Rebecca Dinerstei n. June 11, 2015 Save this story for later. I first had it in 1955 when I went on a hitchhiking holiday with my Norwegian friend. Also, I've seen Swedes eat it on rye crispbread (Knäckebröd). He’s a Brit like me and we both love cheese. Brown, you may ask, why is it brown? Also, fun fact, Julebrunost is actually made in England, since Norwegian dairies don’t have the capacity to produce the amount required themselves. For a lighter taste, try Fløtemysost, made only with cow's milk. reply. It is my secret ingredient (no longer secret) in brown gravies. Absolutely loved it at first bite. Yes, it is a goats cheese with caramel flavour. I hate goat cheese but the sweet and the mild tang pair well. [email protected]. Norway chocolate cheese gets my vote though – it’s the dogs gonads ! Let's return to Marmite for a moment. An absolute delight. Ode to Norwegian Brown Cheese. The exact same thing. It has a very strong, gammy taste and a fairly strong rancid smell. One scheme worth watching out for in northern Norway is the Arctic Menu , an attempt by an association of restaurants to revive interest in local ingredients and recipes. He said pure was called ekte. Indians don't know how to use this tool. The Gouda-style "Fanaost" won WCA in 2018, while the brown cheese from Stordalen Gardsbruk won silver the same year. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. I couldn’t believe it when I spotted some on Amazon a few weeks ago, and so, 26 yrs after my first taste, I had my second. What does it taste like? We cannot get Gjetost in Boston where I live now but can buy SkiQueen Brunost. I love gjetost but it has to be ekte (pure) gjetost. Melt the butter in a saucepan – and keep it going until it turns light brown, then add the flour and stir. I'm not normally in that queue, but I think you've cottoned on to that by now. Brunost with sliced tomato – weird Just returned from a 2 week holiday in Norway (I live in British Columbia – the west coast of Canada). It probably the equivalent of every USA house having peanut butter We grew up eating what we called geitost but was probably brunost. Get yourself a Norwegian cheese slicer (argued as one of the greatest inventions in Norway), and shave off a few slices for breakfast, lunch, or kveldsmat. Couldn’t stop thinking about Caramac bars. This website uses cookies to improve your experience while you navigate through the website. My favs were Christmas soup and leftsa. It’s actusly very nice on rye bread. It was wonderful! Yum!!! We don’t have brown cheese here, because most whey is used to make whey butter. I liked it when I tried it though! My family also loves it, I did purchase the proper Cheese cutter. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. It will begin to solidify in the bottom of the pan. All I can say is that I am a true convert to that soft caramelized thing they call cheese. It was always spelt like that when growing up but apparently I was shamed into knowing it’s Geitost. I’ve noticed that when I’m home in Hawaii, I eat and crave food differently then when I’m on the mainland, US. Hard to find here in the US but a friend gifted us some and we usually have it at Happy Hour paired with a nice Bourbon. I had a coworker come to Houston frequently and on one trip she brought both Gjetost and Myost for me. I am so sad to tell you that we cannot find Ski queen here inToronto any more. Although I am of Norwegian heritage I’ve never had brown cheese before. Note that a cheaper way for producers to add a smoky flavour to cheese is to use an artificial liquid smoke flavouring. Caramac cheese is what it is. Feb 3, 2019 - Brunost: Norwegian Brown Cheese: What is it made of? I loved it. They would bring back “real” Gjetost when visiting Norway every couple of years. Ski Queen is a typically Norwegian full fat whey cheese with a fudge-like texture and sweet caramel flavour that was fist made in Gudbrandsdalen valley more than 130 years ago. Really? I shall try the brown cheese that my island store stocks so very much of. Not good!! A typical Norwegian dish is finnbiff or venison stew: brown cheese is the secret ingredient that adds both depth of flavour and richness to the sauce. I am now the only family member that likes it. Mysost = brunost, but it’s not a cheese at all, really just caramel. The most adventurous I’ve gotten with it is to use it in an omelette. My grandmother always put primost on lefse and I loved it! The 4th adult wasn’t crazy about it, and the two children wouldn’t try it. Helps. Now I live in England and get my Norwegian provisions from Scandi Kitchen in London. Mother brought along all her homemaking & Norwegian cooking gift to Canada. I adore brunost and eat it when I visit with my family in Norway. However I live I. Saigon – well near saigon – er well about 12 km southeast and no bus service. I agreed, but on the condition that he try none other than Marmite on toast. I like cheese so I figured what the heck….cut off a smallish slice (just in case) and tossed it into my mouth. I’ve eaten half of what I brought home when visiting Norway, and have enjoyed it each day. Nothing, nothing, completely nothing common with whatever cheese. It has a sweet and caramel-like taste and comes with an unusual, aromatic quality. And if your head just exploded, you should see the mess it leaves when you slice a cucumber onto ei skive med brunost while eating lunch with your Norwegian co-workers. I can’t imagine anyone saying gjetost has a caramel flavor. Oh yeah!! which I’m eating at the moment yummy !!! I always have a block or three of gjetost in my fridge. In North Vancouver you can buy plenty of of Scandinavian food at Jolly Foods. I just love the stuff and am so pleased to find that I can order it off the internet, so no more brown cheese famine for me! In with the cheese was what I thought was a block of chocolate. Brown cheese was offered on all breakfast buffets and so I tried it – and loved it!!! That's commonly described as a “strong yeasty spread”, which although accurate, isn't descriptive enough for someone who's never tried it. It travels well and is a good cheese to keep in your pocket while skiing or take on road trips and camping trips. But I think when people hear the word cheese, their brains kind of scramble on anything that doesn’t fit the bill. Yuuuuummmmmmy!!! Learn how to use the Norwegian (Bokmål) sentence "Jeg spiser brunost til frokost." I love it and often buy it as a treat. I actually prefer the Ekte which is all goat but recently it’s been hard to find or the chunk is too big for me. A bit like condensed milk but even better for you and tastier. lived the pankakes (I guess potato pankakes) with butter cream sugar cinnamon and Brunost, which have another very long name…. Yippee! It was a cultural culinary exchange like no other! Let's go with that. It is especially important to add gjetost and a few crushed juniper berries to gravy that you are serving with game – moose, venison, elk, etc. The cheese is traditionally served in thin slices pared from the block. I had my first (and last) taste of this foul concoction 3 weeks ago, on a boat that was just pulling out of Longyearbyen harbour for the 4-day crossing to Jan Mayen. So much so, I had to take a photo. The cheese will continue to caramelise turning from golden brown to darker brown. . Cultural differences are always weird! It was one of my favorite things as a kid – weird kid, I know! Didn’t like mysost when I had it. A couple of hours later my head was in a bucket – admittedly not the fault of the cheese, but it is now forever associated in my mind with seasickness, and even just looking at the pictures in this article makes me feel queasy. After the blue cheese "Kraftkar" won the World Cheese Award (WCA) in 2016, people really got a taste for Norwegian cheese. It brings out the luscious salty flavor of the brunost. although it has been more than a few years. And yes I’ve tried David Jones food hall / The Cheese Shop in Mosman (Sydney, NSW) and online. I love the stuff. I never met any of those customers to ask how they ate it, and if they liked it. I’d like to know which brand is the best, then I can look for it in the specialty stores. What a fantastic memory you have stirred. Great blog David, I really enjoy reading it! I will be moving to Dublin in the fall as an exchange student and I am expecting a bit of a cultural shock myself, but I do love the pub culture in Britain and Ireland, in addition to the good old drinking binges of my home country (helgefylla is a way of life), so I suppose I will do just fine. Have you ever used it for a topping for a cake? Lastly, in Norway, cafes are now selling Brown Cheese Ice cream, too. One of them has this on the label: Fløtemysost – A lighter brown cheese made from cow’s milk, with a mild and sweet taste of caramel. Klubb – a traditional Norwegian potato/flour dumpling. Turns out it is Norgie cheese. Gjetost, or the more modern spelling:Geitost, is originally a term used for the ‘proper’goat’s milk’s cheese made w only goat’s milk. A lot of smelly stuff like this is especially good for increasing beneficial gut bacteria. I still fix it just for myself but no longer have it for Christmas eve. Maybe I am wrong, but it seems what in Brazil it’s called “Doce de leite”, made with milk and sugar until the second one becomes caramelized enough to turn the white milk into a brown thing, that can be either solid or creamy. . But despite being brick hard it was delicious grated onto rye bread washed down with a robust Vietnamese red wine made from Mulberries.. All great. To me 35 years later, it tastes like Gjetost! I can easily see it on bread with a fruit jam for the sweet to offset the salty. It was then that I developed an appreciation for its unique flavor and creamy texture and I became hooked! We just had it in Tromsø, on the top of the cable car, and I loved it though my husband didn’t. How do Australians react to Norwegian cheese? I don’t know what it is and it does have a downwind stench of snot 59 metres, but spread on rye bread with raw onlion it is sublime, washed down with a drop of the aforesaid red plonk. Unfortunately in Australia the only brown cheese I can get is Ski Queen brand gjetost and it’s cut with cows milk so I can’t have it. Thanks for this article, it helped me learn a bit about brown cheese, always nice to know what you’re eating! We had brown cheese this week on a breakfast buffet at EPCOT in Orlando, Florida. I ate it every day. I love it. While driving through Norway to a family reunion there with my sister who now lives near Oslo I commented that every household we passed would have brunost. Does anyone know if I am remembering the name wrong? But what did Ståle think of Marmite? Brunost on a waffle – snadder Perfectly balanced between sweet and tangy, it has a distinctive flavour Norwegians love. But if you expect to taste a creamy, caramel yet also savoury mixture, you're in for a treat. So my mate sent me s parcel of cheese from Denmark. I live in central Minnesota. Now I am searching here for a place to buy it. She baked bread with milled grain on the farm and there was nothing better than homemade butter, Gjetost & this fresh baked bread & her homemade ‘Flatbrod’. Brunost with chicken – weird That’s not to say that Norwegians don’t do weird things with brunost, but compare and contrast: Brunost with a lettuce leaf – weird I found it again after 25 years in the British supermarket Waitrose (TINE variety), and now it is always part of our Christmas Cheese board! Sadly my friend is dead now otherwise I’d get her to send me some. Love this treat wish you could get it in Oz. I loved it. Gjetost is a brown Norwegian cheese made of goat's milk or a blend of goat and cow's milk. That is all to be said on it. The cheese can also be served for dessert. Might be a hit in Québec, LOL. I am the only lutefisk lover left in my family. Add the onion, and cook until it softens. We had a cheese and biscuit buffet in the evening reception and the brown cheese was cut into pieces and served with the rest of the cheeses. Really liked the sweet caramel flavor. I was initially surprised by the volume of posts on this article….then noticed some back as far as 2012, so it’s been around a wee while. The heat turns the milk sugar into caramel which gives the cheese its characteristic taste. It reminds me of a cross between dulce de leche and peanut butter and is gorgeous . In the package was a square of something that resembled old WW1 plastic explosive that was sweating profusely. Having consumed that delicious brown ‘cheese’ almost daily for the first 25 years of my life I have of late (40 years later) been craving it. Yes, it really does look like this: Shortly after I arrived in Oslo, my friend Ståle decided to “treat” me to my first taste of this Norwegian phenomenon. Marmite on the other hand is something I make sure I stock up on whenever we are back in the UK! I really enjoyed this brown cheese when I was a little girl. Gjetost is often sliced and served on toast for breakfast. Helle looked a little nervous when I bit into it and was very surprised when I liked it! After moving to Illinois in 1959 we never had it again. Another nice find was tutteberry. My first thought in 1991 was of vague memories of the taste (but not consistency) of caramac ‘chocolate’, as a few above have also commented, but I guess you need to have been around in the 60’s/70’s to recall that? Start adding the milk, bit by bit, whilst whisking. It's then set into small blocks most commonly of around 500 grams, wrapped and can be eaten (and by some, enjoyed!) He is British and I am from Spain, not sure if that makes any difference haha. I’m a confirmed cheesehead and love almost all cheeses, the weirder and stinkier the better, but sadly this stuff must join the Sardinian Casu Marzu as one of the very few exceptions. But opting out of some of these cookies may have an effect on your browsing experience. This is a difficult one to describe. Usually I have it with some gluten-free flatbread. A few other blogs I've read describe the taste as “salty goat's fudge” so I guess that's as good a description as any. Waffles and brown cheese. This item is an integral part of any Norwegian kitchen. The production process is actually quite simple. WOW! Add the pasta to the sauce and stir, then add to an oven proof bowl. I had the same initial reaction as you upon first trying brown cheese. Gjetost is as sweet as caramel, with the texture of a dense, buttery fudge. Everyone seems to have a favourite, and somewhat unsurprisingly that also seems to be the variety from the region closet to where they're from! Add the mustard, salt and pepper and taste – it will be quite sweet, so you need to add some vinegar, try 2 tbsp first and then if more is needed, add. Can't make it to store? Unless the label lied it did not list salt as an ingredient although the taste is extremely salty and Norway is famous for a history of salt-preserved meats and fish. Interesting article. My cousins in Trondheim had a picnic for me at the ship-builders museum in Stadsbygd, where I tried my first brown cheese. They’re in northern Norway and its readily available. Everyone in the US that I have introduced it to has liked it. When I first published this post I'd been in Norway for just a few months. Tine describes the taste as 'rounded and full-bodied'. I enjoyed your comments and best of luck in Dublin. I’m lucky she keeps sending blocks of brown cheese over to me in New Zealand…. Online Shop & Warehouse: [email protected]. But soft, mould-ripened smoked cheeses, such as smoked camembert, are not safe to eat uncooked if you are pregnant. It’s liquid, you eat it with a spoon and it’s super sweet. I’m a true fan! Noone looked at me wierd and noone was there to teach me how to eat it so… I miss Norway. My mother was from 100% Norwegian stock. It … It is mandatory to procure user consent prior to running these cookies on your website. Born in London, the first foreign country I ever went to was Norway as a 11 year old to the Skaugum’89 Scout Jamboree and Home Hospitality on the lovely island of Stromøy near Arendal. I have not had if for years since my mother made it always for my Christmas present. We stock a few different kinds. I don’t really mind brown cheese but I think you have to be in the mood for it – and know what you are eating lol! Post 1. Would love to see if some goat farmer here in NZ could made it. Since then, several of our cheesemakers have achieved top placements during the international competition. Melt the butter in a large pot, and brown the meat on all sides. Now I might be able to find it. Other articles I’ve read say it’s made with Cows milk. 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