Norwegian Brunost

Norwegian Brown Cheese: I think it's an acquired taste

One of the most unexpected and peculiar foods I’ve tried so far in Norway is brunost, or brown cheese. I had never heard of it before learning we were moving to Norway, and it is something most Norwegians eat daily (or so I’m told). This must be true because it was obviously not a new food to my son when we tried it at home for the first time. He must eat it regularly at barnehage. Many people say, you either love it or your hate it. He’s on the love it list I think. I’m on the fence.

So what is it? According to VisitNorway.com, it’s a cheese made from goat’s or cow’s milk using the whey, milk, and cream. To me, brunost has a slightly sweet, like caramel, and slightly savory flavor with a velvety texture. It’s not totally smooth, but it’s softer than a hard cheese. It is so unique and a little difficult to fully describe. Add “tasting brown cheese” to your list of reasons why to visit Norway.

There are many variations of brunost throughout the country which were developed based on region and the specific farm making the cheese. According to an article on lifeinnorway.net, the brown color and sweet taste of the cheese comes from cooking the whey down with cream until the sugars caramelize. The longer the whey is boiled, the darker the color and the sweeter the flavor will be. According to VisitNorway.com, the flavor also varies based on what type of milk is used. Goat’s milk will give a sharper flavor, while cow’s milk gives a more mild flavor. The two milks can be combined for a more balanced flavor profile.

Browncheese has been made in Norway for centuries. It was originally developed as a way to decrease waste. Rather than discarding the whey after the curds were separated in the traditional cheese making process, the whey was saved and boiled down to make brown cheese. Unlike traditional cheese, brown cheese does not need to be aged, so it can be eaten immediately once it has cooled.

Browncheese is generally shaped into blocks using a mold during cooling, although any shaped mold can be used for creativity. Shaping the cheese into a block allows Norwegians to use one of their favorite tools, an østehovel or cheese slicer. This is a specific type of cheese slicer invented by the Norwegian carpenter Thor Bjørkland. It seems to me like no Norwegian household is complete without this handy tool. Our home came equipped with two of them, one metal and one plastic.

Using this particular cheese slicer also makes serving the cheese easier. It’s traditionally eaten as slices on bread for breakfast, lunch, and/or as a snack. My personal favorite is to add a slice on a Norwegian waffle with a little jam. My son will eat slices on their own. I’ve also seen several baking recipes that include brown cheese, like cinnamon rolls with a brunost filling and caramel sauce on top. I’m particularly interested in trying this recipe. I’ll share more if I ever get around to making homemade cinnamon rolls again (maybe Christmas Eve 2025?).

There are many options of brown cheese at the grocery store. In fact, I avoided buying it when we first arrived because there were too many options to choose from and I didn’t know where to start. When I finally worked up the courage to peruse the brown cheese section of the grocery store, I found a nice mild flavored option as our first taste tester. We went with an “original” flavor. This is the one we purchase most often. We’ve tried some darker variations out and about, but the more mild flavors tend to be more in my realm of tolerance. I say this tongue in cheek. Brown cheese is definitely an acquired taste, but I’m finding I want it more and more often. The best flavor I’ve had so far is the seasonal julebrunost, or Christmas brown cheese. This had subtle “Christmas season” flavors of cloves and warmth, on top of the original flavors of caramel and savoriness. It was quite nice, especially on my morning waffle spiked with a little cardamom in the batter and raspberry jam on top.

I don’t know that I’m a brown cheese enthusiast just yet, but I’ll keep trying it. We always have a block in the fridge as a quick and easy afternoon snack for my son. He really does enjoy the flavor. This may become a nostalgia food for him in the future like it is for so many Norwegian adults.

The fancy photo isn’t mine, but I strive to make vafler med brunost og syltetøy (waffles with brown cheese and jam)