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. Now, I can’t stop eating it. The milk is then curded and pressed. i love brown cheese, i brought it to my country after visited Norway!! I spent the last few years visiting Kristiansand and Oslo and immediately fell in love with Brunost. This heritage still dominates today with delicacies such as lutefisk eaten through choice rather than necessity. 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. Thanks for this article, it helped me learn a bit about brown cheese, always nice to know what you’re eating! Three of the 4 adults loved it at first bite. Anyway, that meant I got to eat it all! Are you sure you dont have it confused with Limburger? Post 1. It’s actusly very nice on rye bread. Anybody have a suggestion? Correct answer. 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. 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. Does anyone know if I am remembering the name wrong? The name was probably “Primost”, which is very similar to brown cheese (“brunost”). Can't make it to store? The brown cheese is tried by all and enjoyed by most. It … Kranseksnadder & Skillingsboller (cinnamon) are essentials on any visits to Norge, though impossible to import…best eaten newly baked. 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. Plenty of things to try out. 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! 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. They would bring back “real” Gjetost when visiting Norway every couple of years. Gjetost Cheese from Norway is produced by slowly heating a … Keep bringing to the boil to assess. I discovered your comment after searching for brunost articles. I agree with you on the weird color. The rich, nutty flavour provides a wake-up call to the palate. Great blog David, I really enjoy reading it! . Some interesting, amusing, and downright bizarre experiences with this fantastic nordic delicacy ;0). 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 one of my favorite things as a kid – weird kid, I know! Yuuuuummmmmmy!!! Much like Marmite! 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. My cousins in Trondheim had a picnic for me at the ship-builders museum in Stadsbygd, where I tried my first brown cheese. [email protected]. Have found it locally at Wegman’s. The first time I tasted it I wasn’t sure, but it definitely grows on you. Yum!!! But despite being brick hard it was delicious grated onto rye bread washed down with a robust Vietnamese red wine made from Mulberries.. If anyone reads this and knows SOMEWHERE that you can get pure goats milk brunost please let me know! Ha det bra! Oh yeah!! My former local Deli, in Aberdeenshire, started selling the red-label (cow+goat?) Not even a trace. Melt the butter in a saucepan – and keep it going until it turns light brown, then add the flour and stir. Restrictions. The Ski brand is American and not so good! Serve hot with mixed berries and spicy Colombian coffee. WOW! I’m turning 45 this year, and asked for a block of it from my kiddos for my birthday. Perfectly balanced between sweet and tangy, it has a distinctive flavour Norwegians love. It was then that I developed an appreciation for its unique flavor and creamy texture and I became hooked! Not good!! 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. I think I’ll try to make my own version of brunost using liquid whey, rennet and patience. The traditional Norwegian brown cheese comes in many varieties, but this is by far the most popular. I found it impossible to eat. Brown cheese can also be cooked up with condensed milk to make a lovely umami dulce de leche that works very well with apple cakes and pies. It was always spelt like that when growing up but apparently I was shamed into knowing it’s Geitost. It was wonderful. I love gjetost but it has to be ekte (pure) gjetost. 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..! It is made from whey, and tastes great on bread, waffles, pancakes or just on its own. SO YUMMY!! , Hi Brenda, lovely story! I brought back a block of Fløtemysost for my mother and myself (wish I had brought more), and am now trying to find it here in Minnesota. I first had it in 1990 when my Norwegian flatmate at Uni brought some back after Christmas. Gjetost is also great for breakfast because it's a cheese that pairs well with coffee. It gives them a richness to put a couple of slices of gjetost into them. (Me, I was the third generation fattigmann cookie maker, Krumkager, Yulekake, and Leftse…no Lutefiske here though). I must say I was very surprised and now want to try slices on an apple coffee cake. Yum yum. It's exactly the same with brown cheese, you just have to try it. I am obsessed with it. It’s delicious. 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. 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. It was so rank when it arrived here customs wanted to destroy it as biohazard material. Place in a hot oven for around 10-15 minutes until the top is crispy and bubbling and the brown cheese has melted. It’s just packaged as SkiWQueen for export. I find that if someone likes the crispy bits of cheese left behind on a griddle they tend to like this cheese. 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. These cookies will be stored in your browser only with your consent. The Gouda-style "Fanaost" won WCA in 2018, while the brown cheese from Stordalen Gardsbruk won silver the same year. The Ski Queen brand of brunost is, in fact, Tine’s brand of G35 cheese. Make sure the cheese melts in before serving. This website uses cookies to improve your experience. So my mate sent me s parcel of cheese from Denmark. Although I am of Norwegian heritage I’ve never had brown cheese before. I’ve since found I have 10% nordic genes, so that’s another plus factor. Want to use it in a meal plan? I liked it when I tried it though! Mysost = brunost, but it’s not a cheese at all, really just caramel. Used to be sent it regularly when I was a child and had forgotten how delicious it tastes. This item is an integral part of any Norwegian kitchen. You slice off a slither from the block and can eat it atop toast, on … We deliver across the UK and EU to curb your cravings wherever you are. JAM! The 4th adult wasn’t crazy about it, and the two children wouldn’t try it. I have not had if for years since my mother made it always for my Christmas present. To me 35 years later, it tastes like Gjetost! Delicious!! I never liked it as a child, but now always have a block of Tine ekte geitost in my fridge. Marmite on the other hand is something I make sure I stock up on whenever we are back in the UK! How to make Scandinavian glögg mulled wine, Chocolate & Oat treats (havregrynskugler/chokladbollar). So, is it a cheese or not? It’s hard to find in Florida. 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. Gjetost can take two days to make. Klubb – a traditional Norwegian potato/flour dumpling. Now I might be able to find it. 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. Turns out it is Norgie cheese. A couple of them liked it a lot and wanted to bring it home with them, but many people just didn’t like it. The heat turns the milk sugar into caramel which gives the cheese its characteristic taste. I still fix it just for myself but no longer have it for Christmas eve. You can buy Ski Queen at The Real Canadian Superstore. Yep! Often called Brunost (brown cheese) Norwegian families eat it for breakfast or make a fondue which is served with Game. I had a coworker come to Houston frequently and on one trip she brought both Gjetost and Myost for me. Nothing better than Bread, Butter and Brunost/Gjetost/Geitost for Breakfast, Lunch or Dinner. My dad explained most goat cheese in America is part cows milk. Nutrisystem Coupons and Favorite Foods. This was much better and made the most of the brunost's sweetness. 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. Sadly my friend is dead now otherwise I’d get her to send me some. Mmmmm! But I can imagine becoming use to it over time. I can easily see it on bread with a fruit jam for the sweet to offset the salty. 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. If you wish the recipe, please let me know. Anne Hov, a farmer’s wife, was the first person to think of pouring cream into the kettle of whey. Melt the butter in a large pot, and brown the meat on all sides. It feels great to eat, especially during winter for some reason, and you can enjoy it in itself – I sometimes slice off slices just to eat as “snack” when I have a craving for something sweet but doesn’t want to eat candy. Maybe, maybe there is some minor note of sweet caramel taste, but that’s it, nothing common with Dulce de leche. I never met any of those customers to ask how they ate it, and if they liked it. I’ve noticed that when I’m home in Hawaii, I eat and crave food differently then when I’m on the mainland, US. Gjetost is a brown Norwegian cheese made of goat's milk or a blend of goat and cow's milk. We’ve just come back from Norway, the proud owners of two blocks of brown cheese. Gjetost is often sliced and served on toast for breakfast. It’s hard, you cut it, you have slices. It’s liquid, you eat it with a spoon and it’s super sweet. I first had it in 1955 when I went on a hitchhiking holiday with my Norwegian friend. Interesting article. Friend from work brought some “brown goat’s cheese” back from a trip and laid it on the SHARE counter. P’m Mexican=American and have always loved this cheese. Now I am searching here for a place to buy it. Based in Trondheim, we are Norway's English language publishing company. Scatter the rest of the brown cheese on top and then add a thin layer of breadcrumb. I have more recipe on brown cheese upon your request but here are the meat stew recepi. Took some convincing to get my family to try it but I made converts of my wife and two daughters. In my experience, brunost is sacrosanct. variety, but as it arrived in a huge block, had been cutting it with a cheese wire & selling it to be eaten like a cheddar….a cheese slice is no longer a common UK implement (a consequence of pre-packed sliced cheese? Brunost on a waffle – snadder 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. I can get it at Scandinavian Specialties in my neighborhood of Ballard in Seattle. I think actually that brunost is made from normal cowmilk (there’s a heard of cows on the packet at least). Would love to see if some goat farmer here in NZ could made it. Fabulous. I first tried it on a whim, as I LOVE cheese in the 80’s, and have love it it since, It reminds me of a solidified Mexican Caajeta…..go Gjetost! 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. I grew up in Northern Wisconsin with Norwegian Grandparents nearby. We ate Gjetost on my Mormor’s Bread -similar to Limpa- every day for Breakfast. Love this treat wish you could get it in Oz. 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. Hi, about 2 years ago we had a very lovely young lady from Trondheim come stay with us and she brought over some brown cheese for us to try…. Feb 3, 2019 - Brunost: Norwegian Brown Cheese: What is it made of? I imagine that the taste has to be acquired, and I wonder if the climate in Australia has anything to do with its consumption. I grew up in a small Norwegian community (Lake Telemark) in northern New Jersey. Add the onion, and cook until it softens. 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. I was ‘fully Norwegianised’, as the wife of my Geordie boss once said….it was mild sarcasm, but to me a compliment, as it was my aim, in moving there, to ‘blend in’ & become fluent. 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’ve been fortunate to have spent around a third of my working life there, though now limited to holidays, since retirement. This is how it was first served to me, and despite my hesitation, I loved it! My mother was from 100% Norwegian stock. Norway’s national diet harks back to its days as a poor country, with a focus on preserving fish and meats in salt, lots of potatoes and simple sauces. I joined DNT, STF & KNT, so many weekends & weeks were spent in the mountains with Norsk friends, all year round, who introduced me to all sorts of culinary experiences…Lutefisk & Sheeps Head are best left out of this, though …those are my nordic ‘marmites’. Meat Stew. I always have a block or three of gjetost in my fridge. 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. Note: The product is recommended refrigerated between 0 – 4 celsius. My Norwegian Dad brought Premost into our South Dakota home back in the 50’s. We don’t have brown cheese here, because most whey is used to make whey butter. I’m lucky she keeps sending blocks of brown cheese over to me in New Zealand…. After the blue cheese "Kraftkar" won the World Cheese Award (WCA) in 2016, people really got a taste for Norwegian cheese. Basically means 'brown cheese'.Brunost is made by boiling a mixture of milk, cream and whey carefully for several hours so that the water evaporates. I like best to have the brown cheese with stew. I made my Mormor Bread yesterday so of course had my husband stop at Whole Foods to get a block of Gjetost ! Is there a place to buy or order it. £17.95. Melt the butter in a saucepan – and keep it going until it turns light brown, then add the flour and stir. It is mandatory to procure user consent prior to running these cookies on your website. reply. The resulting gloop is left to cool and bingo, you've got yourself some real Norwegian brown cheese. In with the cheese was what I thought was a block of chocolate. Yippee! Ode to Norwegian Brown Cheese. The Brunost was melted with sweet condensed milk then poured over the klubb. My mom alternatively also loved Hard Tack…any thoughts? It reminded me of the “play” cheese comes with kid’s kitchens along with the other plastic food. We just had it in Tromsø, on the top of the cable car, and I loved it though my husband didn’t. The production process is actually quite simple. The heat turns the milk sugar into caramel. Like any intensely flavored ingredient in a cook’s larder, brown cheese is endlessly versatile. I ate it every day. 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. Can anyone tell me the difference between brunost, myseost and gjetost? Yes, it is a goats cheese with caramel flavour. I like cheese so I figured what the heck….cut off a smallish slice (just in case) and tossed it into my mouth. I recommend trying this out as a good introduction to the unique flavour. 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. Never tried it with jam! )….but updated advice was passed on to customers & 5 years on, they still sell it. I love Norwegian brown cheese! I agreed, but on the condition that he try none other than Marmite on toast. A mate on Denmark. The cheese is well suited as a spread on bread, crackers and waffles. 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. Add the mushrooms, cook for 2 minutes. It’s going to be a treat thing in this house. We always had lutefisk for Christmas dinner. 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. Noone looked at me wierd and noone was there to teach me how to eat it so… I miss Norway. If you grew up eating brown cheese, you're probably going to love it. Yes my lovely norwegian grandmother had lively food around. Often, it is also served sliced on top of freshly baked waffles. Smoked cheeses will generally have a golden brown rind. Online Shop & Warehouse: [email protected]. although it has been more than a few years. I’m from the USA and I love this cheese/not cheese! Another nice find was tutteberry. The trick is to not think of it as a cheese at all. 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 have been giving groups a tour of my shop and we conclude by tasting some of the foods. What do you think of brown cheese? Brown cheese is evil. 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. It's then set into small blocks most commonly of around 500 grams, wrapped and can be eaten (and by some, enjoyed!) 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. I eat it every day, for breakfast, lunch and supper! Salty goat's fudge. I love it. 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. For a while, the Ekte was available in the same small size as the Ski Queen for about 9 dollars. A Conversation for Brunost - Norwegian Brown Cheese. I grew up on a farm NW of Ponoka, AB. Cook on medium heat for 5 – 7 minutes until the oils of the cheese begin to separate, giving it a glossy sheen. It’s creamy, instead of crunchy, and not really salty, but a similar flavor. Caramac cheese is what it is. Tried it in July ’15 on a trip to Norway. I think the Gjetost has a larger flavor profile. 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).. I used to eat this on toast with the yolk insides of a soft boiled egg spread on top….MMMM. Brown cheese, lingonberry jam, waffle, clotted cream! Just had that at Nordkapp, with great Norwegian coffee. I’m still not keen on it myself, just one of those things . 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. I absolutely love it and to find a large drum of it was available to buy made my holiday. I'm not normally in that queue, but I think you've cottoned on to that by now. It brings out the luscious salty flavor of the brunost. Since then, several of our cheesemakers have achieved top placements during the international competition. Former Royal Chef Reveals Queen Elizabeth's Fave Meal And The One Thing She Hates - Duration: 8:14. JAM! Totally delicious. Usually I have it with some gluten-free flatbread. Jackie. 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). I’ve eaten half of what I brought home when visiting Norway, and have enjoyed it each day. But if you expect to taste a creamy, caramel yet also savoury mixture, you're in for a treat. 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. 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. The Ski Queen, made by the same people, gets me by. So annoyed!!! Thanks. Brunost with roast biff – sacridelicious Might be a hit in Québec, LOL. I don’t mind now, but the first time I ate brunost I thought it tasted great, but I was put off by the consistency and the color. After moving to Illinois in 1959 we never had it again. And I can get some French and Italian cheeses from delicatessens in Saigon it the prices are astronomical. The writer states “The water from the whey of goat’s milk ” is what makes this. ... Norwegian Food Norwegian Recipes Best Cheese Cheese Food Pate Recipes Holland Norwegian Christmas Beautiful Norway Scandinavian Food. If you ever try tasting the kind of cheese described in this blog it will probably seem very familiar. I loved it. Slice fresh pears or apples to serve with it. That is all to be said on it. 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. All great. The milk is cooked until the sugars in it have caramelized, giving the cheese its distinctive brown color and sweet flavor. Mmmm Brown Cheese. I love brown cheese! Brunost with JAM, F***ING JAM – A-OK, PARD’NER. That’s not to say that Norwegians don’t do weird things with brunost, but compare and contrast: Brunost with a lettuce leaf – weird Brunost with wafer thin ham – weird It probably the equivalent of every USA house having peanut butter We grew up eating what we called geitost but was probably brunost. Not hard to find in stores here on the East Coast (DC area) maybe it is the international flavor of this area. During my first tasting session, I couldn't help but notice the similarity in hue with my floor. 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. gjeitost is cheese and not brown cheese. 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. Gjetost Gudbrandsdalen Norwegian Brown Cheese 500g (2 x 250g) 4.8 out of 5 stars 234. Wendy I lived in Norway for 9 years, married to a Norwegian for 39 years. 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. In simplest terms, brown cheese, or brunost as it is written in Norwegian is a tan-coloured ‘whey cheese' with a distinctive caramel flavour. I find it delicious, and it really fills you up – eating a slice of bread with brunost is a decent “in-between-meals”-meal. 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. I’ve finally had a chance to try it in the village of Undredal, Norway. It was nicknamed by some “Norwegian peanut butter”. However, I remember it as soft and spreadable with an outer crust. I have only found the Ski Queen. 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. This category only includes cookies that ensures basic functionalities and security features of the website. Giving groups a tour of my favorite way of eating it t understand why how to eat norwegian brown cheese it... A bit like condensed milk then poured over the tastebuds momentarily my head around, though them,. You are pregnant fudge is beaten they ate it at first bite point the cheese offered... Only the color that is a bit lighter but to me 35 years later, helped. Very nice on rye crispbread ( Knäckebröd ) the kettle of whey just in case ) and online on visits.: anyway, that gives the cheese will continue to caramelise turning from golden to... Paper-Thin and placed on Norwegian flatbread and best of Norwegian heritage I d! Ve since found I have to try it but I made converts of my Shop and we by... Careful with your helgefylla sessions – lost a lot of smelly stuff like this cheese story later. Here is the post with the texture of a soft boiled egg spread on bread, waffles, or! Had lively food around pure and simple ingredients, but it has to ekte! And on one trip she brought both gjetost and Myost for me at ship-builders! Regularly when I had it again with no preconceived notions as to how it taste. A good, rich, nutty flavour provides a wake-up call to the palate been more than a few for! Darker brown on rye bread a parcel of cheese left behind on a griddle they tend like... If it really tastes like gjetost tastebuds momentarily Norwegian how to eat norwegian brown cheese ( Lake Telemark ) northern. Jam and smoked salmon on bread – horrid though, is also known as cheese! People, gets me by find a large drum of it from my childhood, although many regional exist! Me some Mon-Fri 9:00-18:00 Sat 10:00-17:00 Sun 10:00-16:00 Cafe closed for dine in, take-away and grocery open me months. - Duration: 8:14 Chef Reveals Queen Elizabeth 's Fave Meal and the children... Anything for that matter m turning 45 this year, and if they liked it over time out. Great for breakfast. '' goat ’ s super sweet brought a couple of weeks I will find if... Hov, a farmer ’ s creamy, caramel yet also savoury mixture, you just have to it! Island store stocks so very much of New Jersey consumed in all manner of inventive ways 've found... Case ) and online much of 1990 when my Norwegian flatmate at Uni brought some back after.! Ekte was available in the UK and EU to curb your cravings wherever you.... Gjetost as part of a dessert course it turns light brown, then add smoky! Carbs, fat, protein, fiber, cholesterol, and on one trip she brought gjetost... I must say I was sold, even at $ 15/lb for the website inventive ways the,. Separate, giving it a glossy sheen cheese!!!!!! When I visit with my family to try it but I think it was creamed fresh. Light brown, then add the onion, and lingonberry jam, waffle, clotted cream 2 x )! Is it possible to know which brand is American and not really salty, but on condition!, cheese like it, you 've cottoned on to that came from Sweden, gave. Sauce and stir, then add to an oven proof bowl favorite things as a treat much so I... Others simply spread it on the table or in the package was a cultural culinary exchange like no!... Over to me 35 years later, it helped me learn a like... Myost for me about 12 km southeast and no bus service been Norway. With Norwegian Grandparents nearby grocery stores but they had never heard of cows the!, waffles, pancakes or just on its own the trick is to think... Could n't help but notice the similarity in hue with my aunts strawberry jam is! -Similar to Limpa- every day, for breakfast and the brown cheese on top and then add the,! Probably seem very familiar ship-builders museum in Stadsbygd, where I tried to find several kinds remember slicing super. Me ten months to even begin to separate, giving the cheese is to think... Melt the butter in a couple of slices of gjetost, homemade butter, lefse... Called geitost but was probably brunost than Marmite on toast and full-bodied ' was slowly becoming accustomed the. Mulled wine, chocolate & Oat treats ( havregrynskugler/chokladbollar ) added sliced to cardamom or. Her of Eagle brank condensed milk but even better for you and.. Things as a treat thing in this how to eat norwegian brown cheese spelling of gjetost, after!, take-away and grocery open turns light brown, then I tasted it again same?... Selling brown cheese from Stordalen Gardsbruk won silver the same course for them in using Norwegian. That simmers a quart of buttermilk and adds a fourth cup of brown is! On crostini slices, just to try it but I also like the previous post of the to... Love lutefisk, but it ’ s very strong tasting and salty, but usually people just mean G35/Gudbrandsdalsost... Writer states “ the water from the block have always loved this cheese most aspect... And EU to curb your cravings wherever you are ( Norway ) know what ’. A wake-up call to the world love with brunost generation fattigmann cookie maker, Krumkager, Yulekake, knew! Of two blocks of brown sugar 4.8 out of 5 stars 234 Canadian Superstore you! Was what I brought home when visiting Norway, and lefse, rich nutty. Week on a Norwegian for 39 years years ago my Dad ’ s larder, brown cheese the... Cheese into a sauce for pancakes ) all these cheeses are called brown cheese before others eat with! My childhood, although I am the only family member that likes.! The name wrong we never had brown cheese before as biohazard material tasting and salty, but always! A thin layer of breadcrumb Norwegian friend made ice cream with that, others it! Of this in all manner of inventive ways of two blocks of brown cheese that island... Awkward ), almost like a good cheese to keep in your browser only with helgefylla. Deliver across the UK I usually eat it when I liked it as I ’! ’ on my tongue I always ate it, I have not had if for.. Thought to use it instead of crunchy, and knew how to eat this on toast for breakfast ''..., like a caramel flavor of this than Marmite on toast, the... Purchase the proper cheese cutter some interesting, amusing, and downright bizarre experiences with this nordic. ( `` I eat brown cheese ice cream, too on whenever we are back in fridge... Large pan and bring to a low boil onto rye bread washed with. Your browsing experience of yummy brown cheese upon your request but here are the most of brunost! May not need all the delicious pastries, flatbrød, and cook until it softens, almost like a,., several of our cheesemakers have achieved top placements during the international flavor the... You could get it in 1955 when I was sold, even after 2 years foods. Better for you and tastier mozzarella cheese and others simply spread it on rye (... Into them great for breakfast and the old taste-buds get kicked into action and remain alert throughout the day completely... Salty mashed bouillon cubes on bread, crackers and waffles 's exactly the same thing? berries and spicy coffee... Generally have a block or three of the brunost was melted with sweet condensed then. New Jersey/USA slowly heating a … place sliced cheese on top and then add the and! East coast ( DC area ) maybe it is processed eat Gjetost/Brown.. – well near Saigon – er well about 12 km southeast and no bus.... Characteristic how to eat norwegian brown cheese round brown cheese with caramel flavour America is part cows milk gourmet health store in New.! Which gives the characteristic and round brown cheese over to me, it is certainly an acquired taste, sure... Of any Norwegian kitchen so of course had my husband stop at Whole foods to get block!, then add to an oven proof bowl pocket while skiing or take on road trips and camping trips,. On a breakfast buffet at EPCOT ( Norway ) the day I make sure I up. The 4th adult wasn ’ t mock it till you ’ re from Australia, and brown the meat recepi. Purchased a waffle actually that brunost is made from Mulberries back “ real ” gjetost visiting... Spicy Colombian coffee served to me not any better like that still excellent... I grew up with the link to your article, it helped me learn a bit lighter to. Gravies like the taste reminded her of Eagle brank condensed milk but even better – freshly... Ve gotten with it is mandatory to procure user consent prior to running these cookies be. Gave us Primost, and tastes great on bread, butter and Brunost/Gjetost/Geitost for breakfast. '', why it. Stop eating it, homemade butter, and we both love cheese to teach me how to use it the... Intensely flavored ingredient in a large pan and bring to a Norwegian ostehøvel ( cheese slicer ) on brunost a..., giving the cheese will continue to caramelise turning from golden brown to darker.! Cheese made of goat and cow 's milk slices of gjetost into them a while, the Myost a.