There has been some debate among cheese enthusiasts over whether Norway’s Brunost can truly be classified as a cheese. This debate stems from its production process and the ingredients used. Let’s put this beloved “Brown Cheese” to the test to find out whether Brunost is real cheese.
SEE ALSO: How some of your favourite foods score on our Cheese Definition Test →
Official Cheese Definition Test
Now this is a hotly debated topic even amongst cheese professionals. And you will be hard-pressed to find an accurate definition of what makes a product cheese. The main reason for this is how complex and varied cheeses can be.
However, we wanted to give this a go. After prolonged deliberations, we’ve come up with these essential characteristics:
- Criterion 1: Milk or milk-derived ingredient
- Criterion 2: Allowed (but optional) ingredients
- Criterion 3: Coagulation of milk (or milk-derived product)
- Criterion 4: Separation of curds and whey
You can read more about our Official Cheese Definition test by clicking here.
Brunost: Real cheese or not?
So, this brings us to today’s debate. Let’s explore the supporting and opposing arguments for Brunost’s claim to be real cheese.
What is Brunost?
Brunost, which translates to “Brown Cheese” in English, is a traditional Norwegian food. It has a distinctive brown colour and a caramel-like flavour.
You can read more about its history, production and our serving suggestions by clicking here.
Supporting: Milk-derived ingredients
As you can see from the list above, Brunost contains both milk and whey. Moreover, most recipes for this product require the addition of cream to create a richer flavour and texture.
Hence, Brunost satisfies Criterion 1 in our cheese definition. Indeed, you have to use at least one milk-derived dairy product to make it. In addition to this, Brunost also passes Criterion 2 because it does not contain any ingredients that are not on our list.
Opposing: No coagulation and draining
On the other hand, the production of Brunost involves heating whey until it caramelises. Indeed, you do not add any coagulating agent and, hence, do not separate any solids from liquid.
As a result, Brunost does not meet Criterion 3 and Criterion 4 in our definition of cheese above.
Scorecard: Brunost is NOT cheese but who cares! It is delicious!
Despite this debate, Brunost cheese is still considered a beloved and unique food item in Norway and beyond. Its sweet and caramel-like flavour and smooth texture make it a popular choice for sandwiches, snacks, and even desserts.
Ultimately, whether or not you consider Brunost a real cheese, there is no denying its delicious taste and long-standing tradition in Norwegian cuisine.
According to our criteria, Brunost is NOT real cheese. Do you disagree? Hit us up in the comments below and let’s get this debate under way (or is it under whey?!)
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
