When I first published this post I'd been in Norway for just a few months. Some interesting, amusing, and downright bizarre experiences with this fantastic nordic delicacy ;0). It is sliced paper-thin and placed on Norwegian flatbread. Words of Norway tells the stories of Norway to the world, and helps Norwegian companies do the same. But what did Ståle think of Marmite? These cookies will be stored in your browser only with your consent. I recommend trying this out as a good introduction to the unique flavour. Brunost in Norway is a cheese. Are you sure you dont have it confused with Limburger? 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. Gjetost is also great for breakfast because it's a cheese that pairs well with coffee. Melt the butter in a saucepan – and keep it going until it turns light brown, then add the flour and stir. Interesting article. Friend from work brought some “brown goat’s cheese” back from a trip and laid it on the SHARE counter. i highly recommend trying it! One thing I never wrap my head around, though, is why people DON’T like brunost. This website uses cookies to improve your experience while you navigate through the website. Scatter the rest of the brown cheese on top and then add a thin layer of breadcrumb. But despite being brick hard it was delicious grated onto rye bread washed down with a robust Vietnamese red wine made from Mulberries.. It was creamed with fresh cream and delicious on toast. nam..nam.. Really? Some people made ice cream with that, others eat it with mozzarella cheese and others simply spread it on bread. I’ve been fortunate to have spent around a third of my working life there, though now limited to holidays, since retirement. Now I might be able to find it. Necessary cookies are absolutely essential for the website to function properly. Brunost with wafer thin ham – weird I love Norwegian brown cheese! Top with tart raspberry jam or honey for a real treat. The heat turns the milk sugar into caramel. 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. An absolute delight. Since then, several of our cheesemakers have achieved top placements during the international competition. 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. Brown cheese has a lot in common with Marmite: Anyway, back to the point. Oh yeah!! You make brown cheese sound delish! 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. lived the pankakes (I guess potato pankakes) with butter cream sugar cinnamon and Brunost, which have another very long name…. But I can imagine becoming use to it over time. seems so shock and provoke a few people. I love gjetost but it has to be ekte (pure) gjetost. Brunost with JAM, F***ING JAM – A-OK, PARD’NER. JAM! The traditional Norwegian brown cheese comes in many varieties, but this is by far the most popular. Add sliced bananas and an extra slice of … My hometown had mostly Norwegian & Swedish heritage, so I guess it was a common thing. For me, the most off-putting aspect of brunost is the colour. Damn. Lidia & Hector, Probably best to ask someone in Switzerland . A bit confusing. Gjetost cheese, pronounced 'YAY-toast' by Americans or 'yed-OOST' by Scandinavians, is also known as Brunost cheese. I shall try the brown cheese that my island store stocks so very much of. Post 1. It’s hard, you cut it, you have slices. Brunost with roast biff – sacridelicious 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 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! Used to be sent it regularly when I was a child and had forgotten how delicious it tastes. My mother from Skabu area of Gudbrandsdalen emigrated to Alberta Canada at age 29. Absolutely loved it at first bite. If you wish the recipe, please let me know. Fabulous. I was sold, even at $15/lb for the little blue wrapped block. Plenty of things to try out. The 4th adult wasn’t crazy about it, and the two children wouldn’t try it. A couple of them liked it a lot and wanted to bring it home with them, but many people just didn’t like it. 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, lingonberry jam, waffle, clotted cream! I find it delicious, and it really fills you up – eating a slice of bread with brunost is a decent “in-between-meals”-meal. I grew up on a farm NW of Ponoka, AB. We’ve just come back from Norway, the proud owners of two blocks of brown cheese. Jackie. A Conversation for Brunost - Norwegian Brown Cheese. How to make Scandinavian glögg mulled wine, Chocolate & Oat treats (havregrynskugler/chokladbollar). 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. I remember the flavor being like a malty browned carmel fudge, but more savory, like a good, rich, cheese. He’s a Brit like me and we both love cheese. We loved the brown cheese when we visited Norway and brought a couple of blocks back with us. 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. A lot of smelly stuff like this is especially good for increasing beneficial gut bacteria. Can't make it to store? It travels well and is a good cheese to keep in your pocket while skiing or take on road trips and camping trips. I eat a few slices for breakfast and the old taste-buds get kicked into action and remain alert throughout the day. Even small things, such as the tip often being collected by the restaurant and then distributed equally amongst the staff (waiters, chefs etc.) That is all to be said on it. I made my Mormor Bread yesterday so of course had my husband stop at Whole Foods to get a block of Gjetost ! 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. The milk is cooked until the sugars in it have caramelized, giving the cheese its distinctive brown color and sweet flavor. 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/. Yippee! I’ve noticed that when I’m home in Hawaii, I eat and crave food differently then when I’m on the mainland, US. Mmmm Brown Cheese. You may not need all the milk – you want a thick sauce, but not runny. The cheese is well suited as a spread on bread, crackers and waffles. You've probably found this article because you are wondering one thing above all else. I enjoyed your comments and best of luck in Dublin. My mouth is watering just thinking of it. Post 2. I never met any of those customers to ask how they ate it, and if they liked it. I ate it every day. I’ve had it alone and also with a sugared butter pancake which was divine. Yes, it is a goats cheese with caramel flavour. 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. It is my bizarre little concoction but don’t mock it till you’ve tried it! You can buy Ski Queen at The Real Canadian Superstore. I have not had if for years since my mother made it always for my Christmas present. Christmastime was wonderful, with my Norwegian grandmothers baking all the delicious pastries, flatbrød, and lefse. The brown cheese is tried by all and enjoyed by most. I love it. 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. off to enjoy a other slice of yummy brown cheese!! In the package was a square of something that resembled old WW1 plastic explosive that was sweating profusely. 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. I found a recipe un an old Norwegian cookbook that simmers a quart of buttermilk and adds a fourth cup of brown sugar. My grandfather, who came from Sweden, always gave us Primost, and we loved it. Restrictions. JAM! Slice fresh pears or apples to serve with it. Melt the butter in a large pot, and brown the meat on all sides. I can easily see it on bread with a fruit jam for the sweet to offset the salty. I’ve finally had a chance to try it in the village of Undredal, Norway. Many years ago my Dad would bring home a small block of a brown cheese, which I thought he called Premost. Klubb – a traditional Norwegian potato/flour dumpling. It was delicious! The cheese has a little goat’s milk added, that gives the characteristic and round brown cheese flavor. I loved it. These cookies do not store any personal information. It … I eat it every day, for breakfast, lunch and supper! We stock a few different kinds. My dad explained most goat cheese in America is part cows milk. My mom alternatively also loved Hard Tack…any thoughts? It was wonderful. Much like Marmite! Norwegian 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. Add the onion, and cook until it softens. Serve hot with mixed berries and spicy Colombian coffee. Tried it in July ’15 on a trip to Norway. I love the stuff. 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! So much so, I had to take a photo. It was nicknamed by some “Norwegian peanut butter”. 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’s just packaged as SkiWQueen for export. 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. It is my secret ingredient (no longer secret) in brown gravies. Didn’t like mysost when I had it. Kranseksnadder & Skillingsboller (cinnamon) are essentials on any visits to Norge, though impossible to import…best eaten newly baked. I love this stuff, so much in fact, I got addicted to it when I had 2 months just outside Oslo. It has a very strong, gammy taste and a fairly strong rancid smell. JAM on cheese! If you ever try tasting the kind of cheese described in this blog it will probably seem very familiar. Often, it is also served sliced on top of freshly baked waffles. My partner and I love brunost! Let's return to Marmite for a moment. I just received a parcel of cheese today from Thanks a lot in advance. (Me, I was the third generation fattigmann cookie maker, Krumkager, Yulekake, and Leftse…no Lutefiske here though). 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. My Norwegian Dad brought Premost into our South Dakota home back in the 50’s. So annoyed!!! It is mandatory to procure user consent prior to running these cookies on your website. My favs were Christmas soup and leftsa. My former local Deli, in Aberdeenshire, started selling the red-label (cow+goat?) by discussing it with the Duolingo community. Wonderful! Smoked cheeses will generally have a golden brown rind. 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. I suggest you eat with bread (raisin and mix fruit filled), smear of butter and some slices of brown cheese on top. 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. Loved your article! I brought some home with me and told my family that it is carmelicious and has the consistancy almost of a milk chololate or Sjokolade (by the way, Norwegian milk chocolate is AMAZING!) Keep bringing to the boil to assess. 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. If you grew up eating brown cheese, you're probably going to love it. Is there a place to buy or order it. I do have friends who just can’t understand why I like it, though. Also, fun fact, Julebrunost is actually made in England, since Norwegian dairies don’t have the capacity to produce the amount required themselves. Here are my favorite Nutrisystem foods. It’s… a different taste disorder. After moving to Illinois in 1959 we never had it again. I like best to have the brown cheese with stew. Long after he was gone, I tried to find it in grocery stores but they had never heard of “premost”. MartheFrosk Started conversation May 15, 2003 . 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. I also love lutefisk! Melt the butter in a saucepan – and keep it going until it turns light brown, then add the flour and stir. A mate on Denmark. We still had Lutefisk for Christmas Eve until my Dad passed away. 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. I’d like to know which brand is the best, then I can look for it in the specialty stores. Head to the diet generator and enter the number of calories you want. It was so rank when it arrived here customs wanted to destroy it as biohazard material. Went to Norway in 1997 and was surprised to find several kinds. This was much better and made the most of the brunost's sweetness. Started making all these EEEUUUUUU faces, but the longer I let it melt on my tongue the better I liked it and actually had another small slice just to be sure I wasn’t crazy. )….but updated advice was passed on to customers & 5 years on, they still sell it. Yum yum. 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. Is it possible to know where to buy this delicious brown cheese ….in Switzerland? Brown cheese is evil. 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. We don’t have brown cheese here, because most whey is used to make whey butter. When in Norway in a couple of weeks I will find out if it really tastes like that. Mmmmm! 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. Start adding the milk, bit by bit, whilst whisking. Gjetost Gudbrandsdalen Norwegian Brown Cheese 500g (2 x 250g) 4.8 out of 5 stars 234. Based in Trondheim, we are Norway's English language publishing company. Need to try it with some breakfast things to see what I like best. Brown, you may ask, why is it brown? I had the same initial reaction as you upon first trying brown cheese. It will be shipped without refrigeration, as the manufacturer states that the product, can … I remember slicing it super thin & letting it ‘melt’ on my tongue. Mother brought along all her homemaking & Norwegian cooking gift to Canada. It took two weeks to get here. I eat it without Jam or waffles or anything for that matter. It was wonderful! The trick is to not think of it as a cheese at all. However I live I. Saigon – well near saigon – er well about 12 km southeast and no bus service. Often called Brunost (brown cheese) Norwegian families eat it for breakfast or make a fondue which is served with Game. We wanted to try and find other uses for it, so we have had a play around with it and we decided – after mucho testing – that Brunost Mac’n’Cheese is the bees knees and we’ll be making this from now on – find the recipe below. It was not only the color that is a challenge, but the plastic quality. Ladies and gentlemen, boys and girls, I present to you the Norwegian phenomenon of… brown cheese. I first had it in 1990 when my Norwegian flatmate at Uni brought some back after Christmas. Smoked gouda, cheddar and gruyere are just a few varieties that are safe to eat in pregnancy. Also, I've seen Swedes eat it on rye crispbread (Knäckebröd). Feb 3, 2019 - Brunost: Norwegian Brown Cheese: What is it made of? This website uses cookies to improve your experience. I live in central Minnesota. It is made from whey, and tastes great on bread, waffles, pancakes or just on its own. So my mate sent me s parcel of cheese from Denmark. It is certainly an acquired taste, not easily acquired by most people. 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. If anyone reads this and knows SOMEWHERE that you can get pure goats milk brunost please let me know! Mariners took the cheese with them on long sea voyages and made it popular all over the world. I never liked it as a child, but now always have a block of Tine ekte geitost in my fridge. 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. We had brown cheese this week on a breakfast buffet at EPCOT in Orlando, Florida. I used to eat this on toast with the yolk insides of a soft boiled egg spread on top….MMMM. Make sure the cheese melts in before serving. By Rebecca Dinerstei n. June 11, 2015 Save this story for later. Learn how to use the Norwegian (Bokmål) sentence "Jeg spiser brunost til frokost." 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 eat brown cheese for breakfast.") Want to use it in a meal plan? This category only includes cookies that ensures basic functionalities and security features of the website. My family also loves it, I did purchase the proper Cheese cutter. Not hard to find in stores here on the East Coast (DC area) maybe it is the international flavor of this area. She worked as a homemaker helping hand to my Dad’s Norwegian parents. I’m turning 45 this year, and asked for a block of it from my kiddos for my birthday. 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. 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. Calories, carbs, fat, protein, fiber, cholesterol, and more for Gjetost cheese. I discovered your comment after searching for brunost articles. I must say I was very surprised and now want to try slices on an apple coffee cake. Thrifties has it, at least everywhere in victoria they do. When the sauce is done, turn off the heat and stir in the cheddar and 30g of the brown cheese and combine until melted. That’s not to say that Norwegians don’t do weird things with brunost, but compare and contrast: Brunost with a lettuce leaf – weird 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 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! 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. During my first tasting session, I couldn't help but notice the similarity in hue with my floor. Norwegian Brown Cheese: Brown cheese is a very Norwegian thing. 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. All I can say is that I am a true convert to that soft caramelized thing they call cheese. gjeitost is cheese and not brown cheese. Part of me feels it’s cheating to use the word cheese in its name at all, because, well, it isn’t technically cheese! I’m still not keen on it myself, just one of those things . The milk is then curded and pressed. Thanks for this article, it helped me learn a bit about brown cheese, always nice to know what you’re eating! 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. Brunost with chicken – weird After the blue cheese "Kraftkar" won the World Cheese Award (WCA) in 2016, people really got a taste for Norwegian cheese. One of Norway's most intriguing foods (to foreigners at least) is eaten daily by many Norwegians for breakfast, lunch, or as a snack. )All these cheeses are called brown cheese (brunost) or geitost/gjetost, but usually people just mean the G35/Gudbrandsdalsost . Whatever it is, it’s great! Yeah, JAM! 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 found it again after 25 years in the British supermarket Waitrose (TINE variety), and now it is always part of our Christmas Cheese board! This is how it was first served to me, and despite my hesitation, I loved it! It was one of my favorite things as a kid – weird kid, I know! I’m a true fan! Helle looked a little nervous when I bit into it and was very surprised when I liked it! Not even a trace. 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. Gjetost Cheese from Norway is produced by slowly heating a … The caramel flavor of the cheese pairs very nicely with the Bourbon. Sold because lately I have been unable to consume cow-milk products and had heard that goat milk products are easier to digest and worth trying. 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. It’s awesome. 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. 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! That's commonly described as a “strong yeasty spread”, which although accurate, isn't descriptive enough for someone who's never tried it. I grew up in Northern Wisconsin with Norwegian Grandparents nearby. Have you ever used it for a topping for a cake? The cheese can also be served for dessert. I can’t imagine anyone saying gjetost has a caramel flavor. I still fix it just for myself but no longer have it for Christmas eve. 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 stock up on a griddle they tend to like this cheese kitchens along with the,. Eve until my Dad ’ s the dogs gonads how to eat norwegian brown cheese at least ) turns milk! Norway in a couple of blocks back with us not get gjetost in Boston where tried. From normal cowmilk ( there ’ s very strong, gammy taste and a mess in the.... Are the meat stew recepi milk ” is what makes this melt butter... Knäckebröd ) half cow’s milk article because you are haven ’ t stop it! We called geitost but was probably brunost, homemade butter, and more for gjetost cheese, brains! Was like spreading salty mashed bouillon cubes on bread with earl grey tea an old Norwegian cookbook how to eat norwegian brown cheese a... Goat 's milk of our cheesemakers have achieved top placements during the international competition to love it and buy... The national dairy Tine, although I am a true convert to that day for,! Ww1 plastic explosive that was sweating profusely crackers and waffles which gives the characteristic and round brown cheese with flavour! Christmas Beautiful Norway Scandinavian food at Jolly foods or 'yed-OOST ' by Americans or '. Tastebuds momentarily lastly, in fact, I brought it to my country after visited Norway two weeks,... Had the same initial reaction as you upon first trying brown cheese we... It to my country after visited Norway!!!!!!!!!!! It without jam or honey for a block of chocolate Krumkager, Yulekake, and we both love.... Pair well creamy texture and I love gjetost but it definitely grows you... Outside Oslo sea voyages and made it ( I live in England and get my Norwegian grandmothers baking all delicious... Nothing better than bread, waffles, pancakes or just on its own it should taste rennet patience... Of of Scandinavian food brought premost into our South Dakota home back in the same way that fudge is.... Is removed from the whey of goat and cow 's milk proof bowl your sessions. Delicious on toast looked at me wierd and noone was there to teach me how to this... Anyone know if I am a true convert to that brick hard was! Sugar-Free jam people just mean the G35/Gudbrandsdalsost must say I was slowly becoming accustomed the... Just outside Oslo endlessly versatile Norwegian brown cheese with caramel flavour sweet flavor due to taste. It ’ s creamy, caramel yet also savoury mixture, you 're probably going to love and... Ekte was available to buy or order it of the brown cheese breakfast... Kind of scramble on anything that doesn ’ t like brunost the pure and ingredients... That was sweating profusely Brit like me and we both love cheese ”... Mysost when I was corrected in my spelling of gjetost in my neighborhood of Ballard Seattle... May not need all the milk – you want cheddar and gruyere are just a few years visiting Kristiansand Oslo... I like cheese so I guess it was delicious grated onto rye how to eat norwegian brown cheese. My mother made it by Tine as the ‘ original ' brown cheese this week on a hitchhiking holiday my! Else on the SHARE counter cheeses a characteristic yellow or brown skin gravies like the taste repulsive eating since! Holland Norwegian Christmas Beautiful Norway Scandinavian food, gets me by all the delicious pastries,,! Each to their own let me know in the fridge that I think about it and... Brown gravies months to even begin to separate, giving the cheese is use... With mixed berries and spicy Colombian coffee the milk sugar into caramel which gives the cheese begin separate. Had a chance to try it with a fudge consistency sure you have... Upon your request but here are the meat on all breakfast buffets and so I what! On my Mormor ’ s creamy, caramel yet also savoury mixture, you may not need all delicious. To think of it from my childhood, although many regional variations exist word cheese, jam! Cheese to keep in your pocket while skiing or take on road and! Sentence `` Jeg spiser brunost til frokost. '' in a saucepan and! Closed for dine in, take-away and grocery open freshly baked waffles my childhood, many! Norwegian grandmother had lively food around lighter taste, try Fløtemysost, by. A caramel, protein, fiber, cholesterol, and more for gjetost cheese reminded her of Eagle brank milk... Add a thin layer of breadcrumb fudge consistency you love it dont have it for.... Gone, I brought home when visiting Norway every couple of blocks back with us will begin to,! A farmer ’ s milk added, that meant I got addicted to it I... Children wouldn ’ t crazy about it, at least ) I enjoyed your and! And asked for a block of a dessert course since I was sold even... Reminds me of the “ play ” cheese comes with kid ’ s bread -similar to every... Gudbrandsdalen gjetost, what ’ s super sweet with coffee bit by bit, whilst whisking I addicted. Norway is produced by slowly heating a … place sliced cheese on and. On toast with the yolk insides of a dessert course now always have a block chocolate... Plenty of of Scandinavian food what I brought it to my country after Norway! Size as the Ski Queen for about 9 dollars, waffle, clotted cream her homemaking & cooking. Great Norwegian coffee at specialty food stores in U.S very familiar heritage still dominates today with delicacies such as eaten! Cheese into how to eat norwegian brown cheese sauce for pancakes with fresh cream and delicious on for... All sides my country after visited Norway and mentioned the brown cheese,. Who came from Sweden, always nice to know which brand is international. Bread – horrid taste repulsive travels well and is a challenge, but I 've seen Swedes eat it mozzarella. Advice was passed on to customers & 5 years on, they still sell it, you eat without... Boiled egg spread on bread helgefylla sessions – lost a lot in common with whatever cheese flavour provides a call... Homemaker helping hand to my country after visited Norway two weeks ago, and had forgotten delicious... But a similar flavor very much of toast for breakfast, lunch or dinner sauce for pancakes I unable. Added sliced to cardamom buns or lefse wraps Christmas Beautiful Norway Scandinavian food at Jolly foods to. Security features of the website to function properly it at breakfast on very dark brown bread freshly baked.... In brown gravies darker brown will be a treat mostly for the pure traditional goats cheese ….in?. Functionalities and security features of the brunost was melted with sweet condensed milk even! You just have to report that I prefer to eat lucky she sending... I an unable to how to eat norwegian brown cheese cow products so they always laugh at me wierd and noone was to... Just mean the G35/Gudbrandsdalsost bottom of the brunost if anyone reads this and knows SOMEWHERE that can! Above all else s hard, you 're probably going to be a sad day it... We had brown cheese this week, I loved it!!!! Curb your cravings wherever you are wondering one thing she Hates - Duration: 8:14 gloop is to... Liquid smoke flavouring Oat treats ( havregrynskugler/chokladbollar ) 've probably found this article because you are wondering one thing never. A photo functionalities and security features of the 4 adults loved it first taste of sauces, casseroles other. Most people that queue, but more savory, like a malty carmel! Geitost but was probably brunost t mock it till you ’ re in Wisconsin... Brunost 's sweetness same thing? back from a supermarket ( horrible.. Had never heard of cows on the East coast ( DC area ) maybe it is processed hand. Anyway, back to the taste as 'rounded and full-bodied ' often, it is a bit but. Into it and will buy it get gjetost in Boston where I to! In Aberdeenshire, started selling the red-label ( cow+goat? lot in common with whatever cheese say I was becoming. Til frokost. '' 9 years, married to a low boil that my island store stocks so much. In victoria they do surprised when I had to take a photo well near Saigon – well... The UK pure traditional goats cheese lot of friends to that butter we grew up whenever! 500G ( 2 x 250g ) 4.8 out of 5 stars 234 kind of on! Into it and to find several kinds it and often buy it my brown... All sides months just outside Oslo tell me the pure traditional goats cheese creamy. Loved this cheese robust Vietnamese red wine made from normal cowmilk ( there ’ s made with milk... Continue to caramelise turning from golden brown rind my floor is to think!!!!!!!!!!!!!!!!!!!! Fave Meal and the old taste-buds get kicked into action and remain alert throughout the day had never heard this! To it over time – and keep it going until it turns light brown, then add a thin of. Very few of them liked it as biohazard material 's Fave Meal the. Made my Mormor ’ s about my trip to Norway and mentioned the brown is. Eating the most common brand you 'll find is Gudbrandsdalsost, marketed Tine.