Brunost Archives - Cheese Scientist

Brunost: Norway’s Beloved “Brown Cheese”

Jonah Kincaid — Fri, 24 Mar 2023 00:27:35 +0000

Brunost is a unique and delicious food product that has been enjoyed in Norway for centuries. In this blog post, we’ll explore its history and production, as well as its flavour and serving suggestions. Read on to learn more about this beloved Norwegian food.

What is Brunost?

Brunost, which translates to “Brown Cheese” in English, is a traditional Norwegian food product made from whey. It has a distinctive brown colour and a caramel-like flavour.

Unlike most cheeses, which are made from milk, this Norwegian treasure is made by boiling the whey left over from the production of other cheeses until it caramelises.

History of Brunost

Brunost is a unique food product that has been a staple in Norwegian cuisine for over 150 years. Indeed, its origins can be traced back to the 1860s when a farmer named Anne Hov in Gudbrandsdalen, Norway, decided to experiment with using whey instead of milk to make cheese.

By cooking and caramelizing the whey, she was able to create a sweet and nutty food that was unlike anything else.

Subsequently, Brunost’s popularity quickly spread throughout Norway. And by the turn of the 20th century, it had become a national symbol of Norwegian cuisine. During World War II, Brunost was even used as a means of currency, as it was highly prized and difficult to come by.

Today, Brunost is still a beloved food in Norway, and there are many different varieties and brands available. While it may not be as well-known outside of Norway, “Brown Cheese” remains an important part of the country’s culinary heritage and continues to be enjoyed by Norwegians of all ages.

How to make Brunost

Traditional production of “Brown Cheese” starts with whey from cow’s milk. And it involves a lengthy process of heating and stirring the whey until it caramelizes and thickens into a smooth and creamy texture.

Here are the steps involved in the traditional production of Brunost.

Whey collection: Collect the whey from the production of another type of cheese, such as Gouda or Jarlsberg.

Heat the whey: Next, heat the whey in a large pot over a low flame, stirring constantly to prevent it from burning.

Add cream: As the whey heats up, cream is added to create a richer flavour and texture.

Heat the mixture: Continue heating the mixture until it thickens and caramelises, turning a deep brown colour and taking on a sweet, nutty flavour.

Transfer to mould: Once the whey has reached the desired consistency, pour it into moulds and allow to cool.

Refrigerate: The cooled Brunost is then wrapped in foil and stored in the refrigerator.

As you can see, its traditional recipe is quite time-consuming and labour-intensive. Therefore, some modern producers tend to use shortcuts or alternate methods. Having said that, most Norwegians still prefer the traditional recipe for its authentic flavour and texture.

Is it real cheese or not?

There has been some debate among cheese enthusiasts over whether Brunost can truly be classified as a cheese. This debate stems from its production process and the ingredients used.

We put this Norwegian food to the Official Cheese Definition Test and you can read Brunost’s Scorecard by clicking here.

Different types of “Brown Cheese”

There are several varieties of Brunost, each with its own unique flavour. Gudbrandsdalsost is the most popular variety, but there are also other types.

Two examples are Ekte Geitost/Gjetost (made from goat’s milk whey) and Fløtemysost (higher cream content).

Aroma, texture and flavour

Brunost has a unique aroma, flavour and texture that sets it apart from other types of cheese. Here’s what you can expect when you taste and smell “Brown Cheese”:

Aroma: Brunost has a rich, caramel-like aroma with notes of butterscotch and toasted nuts. The aroma can be quite strong, especially with aged varieties.

Flavour: Moreover, it has a sweet and nutty flavour with a hint of caramel. Actually, it is not as tangy or salty as many other types of cheese. And its sweetness is balanced by a subtle bitterness.

Texture: “Brown Cheese” has a smooth and creamy texture that is softer than many other types of cheese. It has a slightly sticky feel in the mouth, with a pleasant chewiness that makes it easy to eat.

The flavour and aroma of Brunost can vary depending on the type of whey used, the cooking time and temperature. Some varieties may have a more intense savoury flavour, while others may be milder and sweeter.

Is Brunost healthy?

Without a doubt, Brunost is a staple in Norwegian cuisine. But is it actually healthy?

“Brown Cheese” is safe to consume during pregnancy as long as it is made from pasteurised whey. However, people with lactose intolerance should exercise caution when consuming Brunost. Due to the ingredients used in its production, it is very likely to cause discomfort to even mildly lactose intolerant people.

You can read our in-depth assessment of the nutrition facts for Brunost by clicking here.

How to eat Brunost like the Norwegians

There are many ways that Norwegians enjoy this unique food. Indeed, you can serve it on bread or crackers. Or use it to top warm pancakes or waffles (we’ll tell you more about this one a bit later). Also, it pairs well with fruit, particularly apples and pears, and is often served with coffee or tea.

In addition to this, the Norwegians use Brunost in a variety of recipes, from savoury to sweet. Here are some of the best ones:

Hjertevafler (Norwegian Heart-Shaped Waffles)

This popular Norwegian breakfast dish uses Brunost in the batter. The waffles are made by combining flour, baking powder, eggs, milk and melted Brunost.

Then you cook the mixture in a waffle iron until golden brown. They are often served with jam or sour cream.

Brunost Bløtkake (Layered Cream Cake)

Layered Cream Cake – North Wild Kitchen – Source

Bløtkake is a traditional Norwegian cake made with layers of sponge cake, whipped cream and Brunost. It is typically decorated with fresh berries or fruit and served as a dessert for special occasions.

The combination of sweet and slightly salty flavours in the “Brown Cheese” makes this cake a unique and delicious treat.

You can find the complete recipe by clicking here.

Kjøttkaker (Norwegian Meatballs with Brunost Sauce)

Norwegian Meatballs – North Wild Kitchen – Source

Kjøttkaker is another traditional Norwegian dish that features Brunost in the creamy sauce. The meatballs are made with ground beef or pork mixed with breadcrumbs, egg, milk and spices.

And the locals serve it with a rich and creamy Brunost sauce made by melting the “Brown Cheese” with cream and beef broth.

You can find the complete recipe by clicking here.

Alternatives to Brunost

If you really enjoy this Norwegian icon and want to try similar foods, here are three alternatives:

Gjetost: This version is made using goat milk whey. Overall, its texture is similar to Brunost but it is slightly lighter in colour. And its flavour is slightly nuttier with hints of butterscotch.

Primost: A traditional Norwegian food that is made by cooking whey until it becomes caramelised. But unlike Brunost, you cook the whey for a shorter time. It has a sweet and slightly tangy flavour and is often served with bread or crackers.

Messmör: This traditional Swedish spreadable food product is made by cooking whey until it becomes caramelised and then mixing in butter. It has a sweet and slightly tangy flavour and is also commonly used as a topping for bread or crackers.

Brunost FAQs

Let’s wrap up with some of your most frequently asked questions about Norwegian “Brown Cheese”.

How do you pronounce “Brunost”?

In Norwegian, it is pronounced “broo-nost.”

Is Brunost lactose-free?

Since it is made from whey (and sometimes cream), Brunost is not a great option for lactose intolerant cheese lovers.

Is Brunost gluten-free?

Yes, “Brown Cheese” is typically gluten-free as it does not contain any wheat, barley or rye.

How is Brunost stored?

You should store it in the refrigerator and wrap it tightly in plastic wrap or wax paper to prevent it from drying out.

Can it be frozen?

Yes, you can freeze Brunost, but this might change its texture and flavour. Hence, we wouldn’t recommend it.

Can you make it at home?

Yes, it is possible to make it at home using whey and cream or milk, but it can be a challenging process and requires a lot of patience.

Where can I buy Brunost?

Brunost can be found in specialty cheese shops and some grocery stores in Norway, as well as in some international markets and online retailers.

Summary

Brunost is a unique and delicious food product that has been enjoyed in Norway for generations. Its caramel-like flavour and smooth texture make it a favourite among foodies around the world.

Whether you prefer it on its own or as an ingredient in your favourite recipe, this Norwegian gem is sure to delight your taste buds. How do you like to eat Brunost? Let me know in the comments.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.

cheesescientist.com

The post Brunost: Norway’s Beloved “Brown Cheese” appeared first on Cheese Scientist.

Brunost Nutrition Facts (Is Brunost Good For Your Health?)

Jonah Kincaid — Thu, 23 Mar 2023 21:57:00 +0000

Brunost, also known as “Brown Cheese”, is a Norwegian food that has a distinct caramel-like flavour. It has a brownish colour and a sweet, nutty taste, which makes it a popular food among Norwegians and foodies worldwide. But is it actually healthy? Read on to discover the nutrition facts for Brunost.

What is Brunost?

Affectionately known as Brown Cheese, Brunost is a culinary treasure that finds its roots in the picturesque landscapes of Norway. This uniquely Norwegian cheese product has a history as rich as its flavour. However, there is an ongoing debate as to whether Brunost should be classified as cheese.

Traditionally made by boiling a mixture of whey, milk, and cream until it caramelizes, Brunost boasts a distinct caramel-like sweetness, a result of the Maillard reaction during the cooking process. Its origins can be traced back to rural farms where resourceful Norwegian farmers discovered a way to utilize surplus whey, turning it into this delightful, sweet treat.

Over time, Brunost gained popularity not just for its taste but also for its ability to capture the essence of Norway’s pastoral life, making it a beloved symbol of Norwegian culinary heritage.

Its colour ranges from a deep golden-brown to a rich caramel, resembling fudge, and its texture is smooth and slightly sticky. Moreover, its flavour is a harmonious blend of sweetness with subtle hints of caramelised sugar and a mild tanginess from the whey.

When thinly sliced, it has a creamy, almost melt-in-the-mouth quality. Its unique taste and texture make it a versatile ingredient, equally at home on a breakfast table, in desserts, or even paired with savoury items.

Nutrition fact sheet

Nutritional review for Brunost

Brunost is a staple of Norwegian diets and is a good source of fat, proteins and calcium. You can read more about the history of this Norwegian icon by clicking here.

Here are some of its key nutrition facts:

Lactose Intolerance

Because it is made from whey and often contains added cream, Brunost is excessively high in lactose. Hence, it will most probably not be a safe choice for most lactose intolerant individuals.

Fat & Protein Content

Moreover, Brunost is a high-fat food, with approximately 29 g of fat per 100 g. However, it does also contain quite a high level of carbs, which will make it unsuitable for ketogenic diets. The high fat content in Brunost makes it a calorie-dense food, which means that it should be consumed in moderation to maintain a healthy weight.

On the other hand, it is a decent source of protein, with about 11 g per 100 g. While this is lower than most conventional cheeses, it is still a reasonable amount if incorporated into a well-balanced diet.

Pregnancy

“Brown Cheese” is safe to consume during pregnancy as long as it is made from pasteurised whey. Additionally, this cheese is relatively low in moisture and does not have a natural rind. As such, the likelihood of Listeria contamination is very low.

Salt Content

In addition to this, Brunost is high in salt, with approximately 286mg of sodium per 100 g of cheese. Consuming too much salt can increase blood pressure and increase the risk of heart disease. Therefore, it is important to limit the intake of Brunost to maintain a healthy diet.

Conclusion

In conclusion, Brunost is a unique and flavourful food that has become a staple in Norwegian cuisine. While it is a good option for pregnant women, lactose intolerant people should avoid consuming it.

Brunost is also a high-salt food, so it is important to limit consumption to maintain a healthy diet. Overall, Brunost can be enjoyed as part of a balanced diet but should be consumed in moderation to reap its nutritional benefits.

References

Overall nutritional content

The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.

Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss

Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu

Safety in pregnancy

All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.

Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA