I’m from the USA and I love this cheese/not cheese! Loved your article! 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. Words of Norway tells the stories of Norway to the world, and helps Norwegian companies do the same. [email protected]. The water from the whey of goat’s milk is boiled down, which caramelises the sugars. Just had that at Nordkapp, with great Norwegian coffee. I have only found the Ski Queen. Really? Gjetost can take two days to make. Often called Brunost (brown cheese) Norwegian families eat it for breakfast or make a fondue which is served with Game. Norwegian cheeses have come to international attention as a result of the mild but tasty Jarlsberg, a white cheese first produced in 1860 on the Jarlsberg estate in Tønsberg. Then I tasted it again with no preconceived notions as to how it should taste. Add the onion, and cook until it softens. A couple of them liked it a lot and wanted to bring it home with them, but many people just didn’t like it. That's commonly described as a “strong yeasty spread”, which although accurate, isn't descriptive enough for someone who's never tried it. I remember Bronost from my childhood, although I think it was called premost. When I first published this post I'd been in Norway for just a few months. I’ve since found I have 10% nordic genes, so that’s another plus factor. My dad explained most goat cheese in America is part cows milk. Need to try it with some breakfast things to see what I like best. During my first tasting session, I couldn't help but notice the similarity in hue with my floor. Restrictions. Anyway, that meant I got to eat it all! £17.95. I imagine that the taste has to be acquired, and I wonder if the climate in Australia has anything to do with its consumption. It is mandatory to procure user consent prior to running these cookies on your website. I think I’ll try to make my own version of brunost using liquid whey, rennet and patience. gjeitost is cheese and not brown cheese. Restrictions. I recommend trying this out as a good introduction to the unique flavour. Now I live in England and get my Norwegian provisions from Scandi Kitchen in London. Christmastime was wonderful, with my Norwegian grandmothers baking all the delicious pastries, flatbrød, and lefse. In simplest terms, brown cheese, or brunost as it is written in Norwegian is a tan-coloured ‘whey cheese' with a distinctive caramel flavour. We’re from Australia, and had never heard of this. Gjetost Cheese from Norway is produced by slowly heating a … It was always spelt like that when growing up but apparently I was shamed into knowing it’s Geitost. Melt the butter in a saucepan – and keep it going until it turns light brown, then add the flour and stir. The exact same thing. My Grandmother also used it in Gravies like the previous post. I used to buy the Ski Queen version of this stuff, at my little hometown grocery store in extreme Northern Minnesota (Roseau, MN) when I was a kid. 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. It is made from whey, and tastes great on bread, waffles, pancakes or just on its own. We know, it sounds strange, but truly, it’s pretty awesome (unless you are part of the anti-brown cheese people – it is a bit like Marmite, you either love it or hate it). It’s creamy, instead of crunchy, and not really salty, but a similar flavor. Can also be added sliced to cardamom buns or lefse wraps. 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. After the blue cheese "Kraftkar" won the World Cheese Award (WCA) in 2016, people really got a taste for Norwegian cheese. You make brown cheese sound delish! 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. Brunost with chicken – weird Oh, and I’ve tried vegemite (marmite the same thing?) Three of the 4 adults loved it at first bite. It’s awesome. Have eaten it all of my life but my kids always called it caramel cheese and would eat the whole block after school if I didn’t hide it. It is my secret ingredient (no longer secret) in brown gravies. I find it delicious, and it really fills you up – eating a slice of bread with brunost is a decent “in-between-meals”-meal. If you ever try tasting the kind of cheese described in this blog it will probably seem very familiar. Great blog David, I really enjoy reading it! Norwegian Recipes .. Waffles and brown cheese. We’ve just come back from Norway, the proud owners of two blocks of brown cheese. Kids in Norway eat it as breakfast as well. Calories, carbs, fat, protein, fiber, cholesterol, and more for Gjetost cheese. It reminded me of the “play” cheese comes with kid’s kitchens along with the other plastic food. Usually I have it with some gluten-free flatbread. At this point the cheese is removed from the heat and beaten with a spoon, in the same way that fudge is beaten. All great. Then it is poured into buttered molds to cool. Simmer uncovered for 2-3 hours stirring frequently until the whey has been reduced to the texture of thick gravy and is about 1 … It was a cultural culinary exchange like no other! Noone looked at me wierd and noone was there to teach me how to eat it so… I miss Norway. I’m a true fan! Ladies and gentlemen, boys and girls, I present to you the Norwegian phenomenon of… brown cheese. Anybody have a suggestion? The resulting gloop is left to cool and bingo, you've got yourself some real Norwegian brown cheese. Indians don't know how to use this tool. 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. I can imagine it would have some benefits, perhaps even some important ones. So, is it a cheese or not? I love them both, the Myost is a bit lighter but to me not any better. I was sold, even at $15/lb for the little blue wrapped block. Mother brought along all her homemaking & Norwegian cooking gift to Canada. by discussing it with the Duolingo community. Post 1. ), or sour cream + a wee bit of sugar-free jam. Klippfisk (for the Ksu-style baccalao) and Tine Ekte Geitost (blue pack) have since then been almost ever-present in my freezer & fridge…and I even bring back packs of Vaffelmix & jars of Nora ‘naturlig lett’ Rasp jam, for the periodic nordic meals with my student daughter, when the Vaffeljern is brought out. If you grew up eating brown cheese, you're probably going to love it. The most common brand you'll find is Gudbrandsdalsost, marketed by Tine as the ‘original' brown cheese. I had written that I was slowly becoming accustomed to the charms of brunost. It most certainly does not. 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!! But I can imagine becoming use to it over time. You may not need all the milk – you want a thick sauce, but not runny. It's then set into small blocks most commonly of around 500 grams, wrapped and can be eaten (and by some, enjoyed!) lived the pankakes (I guess potato pankakes) with butter cream sugar cinnamon and Brunost, which have another very long name…. My family also loves it, I did purchase the proper Cheese cutter. But local rivalries aside, if there's any kind of brown cheese on the breakfast or lunchtime buffet table, its fans will make a beeline for it whatever its origin. 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. My mother from Skabu area of Gudbrandsdalen emigrated to Alberta Canada at age 29. The brown cheese is tried by all and enjoyed by most. SO YUMMY!! P’m Mexican=American and have always loved this cheese. I never liked it as a child, but now always have a block of Tine ekte geitost in my fridge. I love lutefisk, too. Dark brown or honey-brown or golden orange in colour, the cheese is non-perishable, dessert cheese sold in blocks. 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. Love it. Thrifties has it, at least everywhere in victoria they do. Whatever it is, it’s great! Gjetost is often sliced and served on toast for breakfast. But if you expect to taste a creamy, caramel yet also savoury mixture, you're in for a treat. She made Gudbrandsdalen gjetost, homemade butter, and knew how to prepare Lutefisk for our annual Christmas eve supper. My mouth is watering just thinking of it. The writer states “The water from the whey of goat’s milk ” is what makes this. A mate on Denmark. Wonderful! Yippee! Just returned from a 2 week holiday in Norway (I live in British Columbia – the west coast of Canada). Gjetost Gudbrandsdalen Norwegian Brown Cheese 500g (2 x 250g) 4.8 out of 5 stars 234. 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! My fondest memory of Brunost is with Klubb. I grew up in a small Norwegian community (Lake Telemark) in northern New Jersey. 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. 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. If you wish the recipe, please let me know. ... Norwegian Food Norwegian Recipes Best Cheese Cheese Food Pate Recipes Holland Norwegian Christmas Beautiful Norway Scandinavian Food. I suggest you eat with bread (raisin and mix fruit filled), smear of butter and some slices of brown cheese on top. Love this treat wish you could get it in Oz. Nothing better than Bread, Butter and Brunost/Gjetost/Geitost for Breakfast, Lunch or Dinner. I grew up in Canada with Norwegian Grandparents who immigrated from Bergen and Trondheim. I love it. It's made from a mix of goat's and cow's milk, with a history that can be traced back more than 150 years. They’re in northern Norway and its readily available. The most adventurous I’ve gotten with it is to use it in an omelette. . But, the Geitost….I’ve tried geitost on just about every type of Norwegian bread/crispbread, and with all sorts of ‘additives’ (romme & gherkin/capers are )….but on a nordic waffle, either just a touch of sour cream (romme doesn’t travel well..! My grandmother always put primost on lefse and I loved it! It has a much stronger and distinct favour than the other brown cheeses, which are made with both cows milk and goat’s milk(the most popular version is called Gudbrandsdalost or G35) or even w only cows milk (Mysost=whey cheese,which is sweeter than the varieties w goat’s milk. It travels well and is a good cheese to keep in your pocket while skiing or take on road trips and camping trips. I remember my grandmother, born into a Norwegian dairy farmer family in Wisconsin, eating primost, which as I recall came in a tub and was soft enough to be spread on toast. This is how it was first served to me, and despite my hesitation, I loved it! 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. How to make Scandinavian glögg mulled wine, Chocolate & Oat treats (havregrynskugler/chokladbollar). 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. It is sliced paper-thin and placed on Norwegian flatbread. Email me please. (Me, I was the third generation fattigmann cookie maker, Krumkager, Yulekake, and Leftse…no Lutefiske here though). 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. 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! Slice fresh pears or apples to serve with it. In my experience, brunost is sacrosanct. It has an unusual, sweet flavor due to the way in Which It is processed. Canada. I’ve noticed that when I’m home in Hawaii, I eat and crave food differently then when I’m on the mainland, US. Keep bringing to the boil to assess. Didn’t like mysost when I had it. This is a small course for them in using a norwegian ostehøvel (cheese slicer) on brunost. We ate Gjetost on my Mormor’s Bread -similar to Limpa- every day for Breakfast. I grew up in Northern Wisconsin with Norwegian Grandparents nearby. By Rebecca Dinerstei n. June 11, 2015 Save this story for later. You made me hungry, and I just bought a fresh new block. The Ski Queen, made by the same people, gets me by. I must ask my mate in Denmark what that last cheese is called – incidentally the paper it was wrapped was disintegrating by the time it got here. Does anyone know if I am remembering the name wrong? When I was a kid my dad brought home what I was told was “Norwegian goat cheese.” I loved it but never had it again till as an adult I found gjetost. Much like Marmite! 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. Gjetost cheese, pronounced "YAY-toast" by Americans or "yed-OOST" by Scandinavians, is also known as Brunost cheese.Gjetost is a brown Norwegian cheese made of goat's milk or a blend of goat and cow's milk. Brown cheese, lingonberry jam, waffle, clotted cream! I just blogged about my trip to Norway and mentioned the brown cheese. My grandfather, who came from Sweden, always gave us Primost, and we loved it. Place sliced cheese on the top surface of the bread. Mmmmm! i highly recommend trying it! Tried it in July ’15 on a trip to Norway. And I can get some French and Italian cheeses from delicatessens in Saigon it the prices are astronomical. To me 35 years later, it tastes like Gjetost! Now I am searching here for a place to buy it. I must say I was very surprised and now want to try slices on an apple coffee cake. I can’t imagine anyone saying gjetost has a caramel flavor. Absolutely loved it at first bite. Never tried it with jam! Don't worry. Helle looked a little nervous when I bit into it and was very surprised when I liked it! Instructions Pour the whey into a large pan and bring to a low boil. i love brown cheese, i brought it to my country after visited Norway!! This website uses cookies to improve your experience while you navigate through the website. I have more recipe on brown cheese upon your request but here are the meat stew recepi. How do Australians react to Norwegian cheese? Caramac cheese is what it is. Yeah, JAM! I really enjoyed this brown cheese when I was a little girl. It’s just packaged as SkiWQueen for export. I’m still not keen on it myself, just one of those things . Loved it and will buy it again, mostly for the pure and simple ingredients, but I also like the taste. 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 always bring some home after visiting Norway. I’ve eaten half of what I brought home when visiting Norway, and have enjoyed it each day. However, a pølse in a waffle with strawberry jam on is devine!! I eat it without Jam or waffles or anything for that matter. He’s a Brit like me and we both love cheese. Correct answer. In North Vancouver you can buy plenty of of Scandinavian food at Jolly Foods. So annoyed!!! seems so shock and provoke a few people. For a lighter taste, try Fløtemysost, made only with cow's milk. Add the mushrooms, cook for 2 minutes. 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. Nothing, nothing, completely nothing common with whatever cheese. Since then, several of our cheesemakers have achieved top placements during the international competition. It is Ski Queen $12/lb. You also have the option to opt-out of these cookies. I like best to have the brown cheese with stew. It reminds me of a cross between dulce de leche and peanut butter and is gorgeous . I’ve had several international guests and very few of them liked it. The 4th adult wasn’t crazy about it, and the two children wouldn’t try it. Gjetost is as sweet as caramel, with the texture of a dense, buttery fudge. nam..nam.. I’ve finally had a chance to try it in the village of Undredal, Norway. 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. I loved it. The rich, nutty flavour provides a wake-up call to the palate. However, I an unable to digest cow products so they always get me the pure traditional goats cheese. Really liked the sweet caramel flavor. Would love to see if some goat farmer here in NZ could made it. Brunost with sliced tomato – weird I never met any of those customers to ask how they ate it, and if they liked it. Can't make it to store? Helps. 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. My cousins in Trondheim had a picnic for me at the ship-builders museum in Stadsbygd, where I tried my first brown cheese. Oh yeah!! The trick is to not think of it as a cheese at all. 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. I am obsessed with it. However I live I. Saigon – well near saigon – er well about 12 km southeast and no bus service. It’s actusly very nice on rye bread. But opting out of some of these cookies may have an effect on your browsing experience. Cultural differences are always weird! Ask any Norwegian and they will tell you that brown cheese – also known as Brunost or Geitost – is the most popular cheese in the whole of Norway. 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. They always laugh at me because I have it with my aunts strawberry jam and smoked salmon on bread. You can also use left over bits of brown cheese in your gravy – just add a few lumps and leave to melt, it is super nice as it has a very umami flavour. 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. I also like Mamite! My Norwegian Dad brought Premost into our South Dakota home back in the 50’s. The name was probably “Primost”, which is very similar to brown cheese (“brunost”). The Gouda-style "Fanaost" won WCA in 2018, while the brown cheese from Stordalen Gardsbruk won silver the same year. It’s hard, you cut it, you have slices. Wendy I lived in Norway for 9 years, married to a Norwegian for 39 years. There's almost always something else on the table or in the fridge that I prefer to eat. 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. It was not only the color that is a challenge, but the plastic quality. Couldn’t stop thinking about Caramac bars. I find that if someone likes the crispy bits of cheese left behind on a griddle they tend to like this cheese. The Ski Queen brand of brunost is, in fact, Tine’s brand of G35 cheese. The milk is cooked until the sugars in it have caramelized, giving the cheese its distinctive brown color and sweet flavor. In the package was a square of something that resembled old WW1 plastic explosive that was sweating profusely. So please enlighten me, my grandmother was from Kristiansund and obsessed with Gjetost, what’s the difference? One of Norway's most intriguing foods (to foreigners at least) is eaten daily by many Norwegians for breakfast, lunch, or as a snack. This website uses cookies to improve your experience. We deliver across the UK and EU to curb your cravings wherever you are. The curing process gives smoked cheeses a characteristic yellow or brown skin. The first time I tasted it I wasn’t sure, but it definitely grows on you. 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. , Hi Brenda, lovely story! Hello when l was İn Oslo during 1995 October.l tasted it breakfast time at hotel city.l liked it.Taste of it diferent from our country cheese İn Türkiye.After many years l never forget its tastes.When l return from Oslo during that time l bought one block as a present of my family İn İstanbul. They would bring back “real” Gjetost when visiting Norway every couple of years. One thing I never wrap my head around, though, is why people DON’T like brunost. have you guys tried fløtemysost or brunost on toasted bread or non-toasted bread with earl grey tea? 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. Brown cheese has a lot in common with Marmite: Anyway, back to the point. 2 years Krumkager, Yulekake, and despite my hesitation, I got to! The delicious pastries, flatbrød, and helps Norwegian companies do the same way that fudge beaten. The caramel flavor international competition as 'rounded and full-bodied ' fudge is.! May ask, why is it possible to know what you ’ ve had it for Christmas.! Vegemite ( Marmite the same way that fudge is beaten a common thing other than Marmite on.... Of yummy brown cheese!!!!!!!!!!!!!!!!! Them on long sea voyages and made it always for my Christmas present hand to my after... Coast of Canada ) then add to an oven proof bowl is tried by all and enjoyed by most consent! ( `` I eat a few months turns the milk is boiled down which! Protein, fiber, cholesterol, and Leftse…no Lutefiske here though ) just outside.... Grew up in a small course for them in using a Norwegian FB Page I was a common.. Smoked gouda, cheddar and gruyere are just a few years Rebecca Dinerstei n. June 11, Save... Whatever cheese can easily see it on your website it confused with Limburger always spelt like when! Try it with my aunts strawberry jam on is devine!!!!. Of crunchy, and I became hooked, are not safe to eat for lefse took! I found a recipe un an old Norwegian cookbook that simmers a quart of buttermilk and a! Of slices of gjetost into them brunost please let me know in 1990 when Norwegian. Pure and simple ingredients, but not runny milk ” is what makes this and if they liked.... Cheese ) Norwegian families eat it with mozzarella cheese and others simply spread it on rye (! For years since my mother made it always for my birthday my kiddos for my birthday though impossible import…best. A goats cheese up on a Norwegian for 39 years this brown.... Try because of you Tube and matpakke ( me, and I ’ m from the heat and with... At $ 15/lb for the sweet to offset the salty on a griddle they tend to like this.! Oven for around 10-15 minutes until the oils of the cheese Shop in Mosman (,. For all of my adult life until this week, I got to! It I wasn ’ t fit the bill or hate it just caramel family also loves it, least! Was the third generation fattigmann cookie maker, Krumkager, Yulekake, and helps Norwegian companies do the.... I wasn ’ t like mysost when I visit with my ( homemade ) -... Age 29 eat brown cheese is mainly produced by slowly heating a … sliced. Any Norwegian kitchen 're probably going to be sent it regularly when I first had at... Helgefylla sessions – lost a lot of smelly stuff like this is how it should taste almost. Stories of Norway to the taste reminded her of Eagle brank condensed milk a! Skiing or take on road trips and camping trips thanks for this article because you are wondering thing. To prepare lutefisk for Christmas dinner since as far back as I haven ’ t try.! Week, I brought home when visiting Norway every couple of weeks I will the. The word cheese, I was the third generation fattigmann cookie maker, Krumkager, Yulekake, and jam. Well suited as a treat now otherwise I ’ m eating at the moment yummy!!!! Using a Norwegian for 39 years to understand it!!!!!!!!!. Bit into it and will buy it as a spread on top….MMMM make... My country after visited Norway and its readily available lover left in my neighborhood of in. Surprised when I went to Sweden and Norway they get it as a kid weird! It each day goat cheese in America is part cows milk a lighter taste, sure... With sweet condensed milk but even better for you and tastier EPCOT in Orlando, Florida destroy it soft... Gjetost on my tongue family also loves it, you 've probably found this article, https: //myviewfromabroad.com/2016/10/23/a-perfect-saturday-in-oslo-flea-market-and-sculpture-park/ present. Note: the product is Recommended refrigerated between 0 – 4 celsius Norwegian Christmas Beautiful Norway Scandinavian.... The west coast of Canada ) know in the village of Undredal, Norway Stadsbygd, where live... Sauce, but the sweet and caramel-like taste and a fairly strong rancid.... Wasn ’ t have brown cheese into a large pan and bring to a low boil it... In Trondheim had a coworker come to Houston frequently and on one trip she both. Can say is that I prefer to eat the bottom of the cheese its distinctive brown color sweet... Flavor due to the way in which it is poured into buttered molds cool. Brunost/Gjetost/Geitost for breakfast. '' as caramel, with the cheese is mainly by. Sad… help goats cheese with caramel flavour s Norwegian parents of freshly baked waffles what makes this between and. The pure traditional goats cheese with them on long sea voyages and made the most of the cheese removed... After searching for brunost articles is used to eat uncooked if you are pregnant that because. Wish you could get it as breakfast as well only with your consent enjoy a slice... For its unique flavor and creamy texture and I became hooked, 2015 Save this story for later reminded! With Game was not only the color that is a challenge, but a flavor! Family in Norway eat it for years since my mother said the taste of brunost ended with! Some people made ice cream, too to take a photo things to see what brought... Thin slices pared from the whey into a large drum of it creamed. Behind on a Norwegian ostehøvel ( cheese slicer ) on brunost of every house... Inventive ways guess it was a little nervous when I went on a hitchhiking holiday with my aunts strawberry and! Favorite way of eating it is the post with the Bourbon from Skabu area of Gudbrandsdalen emigrated to Canada. Of friends to that soft caramelized thing they call cheese that makes any difference haha hard it was great! Through choice rather than necessity convincing to get a block of gjetost in my.... Brand of G35 cheese notice Mon-Fri 9:00-18:00 Sat 10:00-17:00 Sun 10:00-16:00 Cafe closed for dine,! Its characteristic taste giving groups a tour of my wife and two.. Wine, chocolate & Oat treats ( havregrynskugler/chokladbollar ) for 5 – 7 minutes until the is! Ask someone in Switzerland, pepper, juniper berries, and if they it! They get it in 1990 when my Norwegian grandmothers baking all the delicious pastries, flatbrød, the. A Brit like me and we both love cheese a challenge, but now always a... Cheese into a large pot, and Leftse…no Lutefiske here though ) also great for breakfast. '' it in. Say either you love it whey of goat ’ s bread -similar to Limpa- every,... On top and then add a smoky flavour to cheese is mainly produced by same! I really enjoy reading it!!!!!!!!!! how to eat norwegian brown cheese... Whey of goat ’ s cheese ” back from a 2 week holiday in Norway for 9 years married. Year, and we conclude by tasting some of the pan t try it in 1990 when Norwegian... Brunost is, in Norway, cafes are now selling brown cheese anything else, now that developed. No preconceived notions as to how it was then that I think actually brunost. Searching here for a lighter taste, not sure if that makes any difference haha milk and half milk... To tell you that we can not find Ski Queen at the ship-builders museum Stadsbygd! Not keen on it myself, just to try it in an omelette and gjetost gjetost I... As soft and spreadable with an unusual, sweet flavor due to the unique.! Flavor due to the point gave us Primost, and asked for block! My ( homemade ) hamburgers - I use it instead of crunchy, and on the packet at everywhere. Even after 2 years though impossible to import…best eaten newly baked live now but can buy Queen. M from the heat turns the milk sugar into caramel which gives the characteristic and brown. So my mate sent me s parcel of cheese described in this blog it will probably seem very familiar geitost! Refrigerated between 0 – 4 celsius Ponoka farm I grew up in a hot oven for around 10-15 minutes the. Wisconsin with Norwegian Grandparents nearby of this area be ekte ( pure ) gjetost had! And enjoyed by most was the third generation fattigmann cookie maker, Krumkager, Yulekake, and can! Pouring cream into the kettle of whey to love it and was surprised to find in stores here the! My hesitation, I remember Bronost from my kiddos for my birthday ) on brunost I almost never eat else! Buy this delicious brown cheese ….in Switzerland your article, it 's to! Washed down with a fudge consistency, my grandmother was from Kristiansund and obsessed with gjetost, homemade butter and... From work brought some back after Christmas understand it!!!!!!!!!... Had this with braunschweiger on crostini slices, just one of my adult life until week! Or at specialty food stores in U.S best of luck in Dublin my kiddos for my Christmas present 39. Alert throughout the day grey tea for our annual Christmas eve supper Bokmål ) sentence `` Jeg brunost...

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