It has a strong, sweet, yet somewhat sharp … By 1908, they had built an industrial factory in Gudbrandsdalen for the sole purpose of producing Anne’s cheese. Prim, a soft, brown whey cheese, is made of cow’s milk, but sugar is added. The temperature increased so much that the Brunost caught fire, the fats and sugars in the cheese fuelling the blaze, preventing firefighters from approaching it until four days later, when most of it had burned out. Varieties that do not contain any cow's milk are called Ekte Geitost ("true goat's cheese"). ... Norwegian Style Gouda Cheese 550g.. $13.00 . The brown color comes from the heated milk sugars during production. Toothsome and Rich Norwegian Brown Cheese Gjetost cheese is simply delicious, toothsome and rich, and lingers on the palate for miles, which probably appeal to the Norwegian skiers, who pack it as a hearty snack on the slopes. Also, in Norway, pultost is traditionally made from byproducts of the brunost-making process, and has a very distinctive flavour. Brunost (Brown cheese) The most popular type of brown cheese in Norway is the Gudbrandsdalsost. Bruno Sten enhances the taste of sauces, casseroles and other dishes. A Norwegian even invented a special cheese slicer for it—cheese is important business in Norway. [citation needed]. Norwegian cheese tastes different from all other cheeses that you have enjoyed in your life. Gudbrandsdal is THE classic of the Norwegian breakfast table. It also does not, as other cheeses do, contain salt. Therefore it is generally regarded as a cheese. In Norwegian, “myse” means “whey” and “ost” means “cheese.”. The Norwegian and German names mean brown cheese while others translated simply mean ‘whey cheese’. Brunost is mostly used as a topping for sandwiches, crispbread, and biscuits. Brunost is primarily produced and consumed in Norway. Several local dairies in Norway produce their own versions. Prim had been made in Norway for a long time when Anne Hov, a farmer's wife got the idea of putting cream into the cheese. The term is often used to refer to the Gudbrandsdalsost type, which is the most popular variety of ‘brown cheese’ and the one we sell!’ ‘Brunost is primarily produced and consumed in Norway. It is very common in the traditional Norwegian matpakke (literally "food pack"), which is a common Norwegian lunch—sandwiches are packed in a lunch box in the morning, and carried to work for consumption in the 30 minute lunch break commonly afforded to Norwegian workers. The product immediately caught on, and was soon commonly produced and consumed in the area. [9] Also, it has been pointed out that the fat content of most brunost is significantly lower than in numerous other cheeses, such as soft cheeses. This is the most popular form in Norway. Other Norwegian cheese are also popular. He started exporting it to his business contacts in Oslo under the name Gudbrandsdalsost ("Gudbrand Valley Cheese"), and it became so successful that it contributed significantly to the economy of the region, thus helping Gudbrandsdalen out of recession. The main ingredient, whey, is a byproduct of the cheese making process, it is what is left when the cheese is removed from the milk. The two varieties are often used as an open sandwich topping, on bread, malt loaf, or together with lefse, a traditional soft Norwegian flatbread. Fløtemysost is a more mellow brown cheese made from cow's milk, with a taste of caramel. Geitost has a strong, sweet, yet somewhat sharp flavor with notes of caramel and goat's milk, while Gudbrandsdalsost is similar but more mellow in taste. Brunost ("brown cheese") is a common, Norwegian name for mysost ("whey cheese"; Danish: myseost; Swedish: mesost; Finnish: mesjuusto; Icelandic: mysuostur), a family of cheese-related foods made with whey, milk, and/or cream. [5], Mysost are a family of cheese-related foods made with whey and milk and/or cream. It is ready for consumption as soon as it is packed in suitable sized blocks. 4.5 out of 5 stars 100 ratings. Tine Gudbrandsdalen Brunost – Brown Cheese 250g – Norwegian brown cheese made from cow’s and goat’s milk with a distinctive sweet and tangy flavour – try it on freshly griddled waffles. The latter type is commonly called Geitost or Gjetost ("goat's cheese"). Fløtemysost, cream whey cheese, is made of pure cow’s milk. Gudbrandsdalsost from Synnøve goat cheese. It is ready for consumption as soon as it is packed and refrigerated. Tine Nokkelost. There are also a number of smaller, artisanal producers, mainly in Norway and in the US. TINE Gudbrandsdalen A well-known and beloved brunost (brown cheese) with long-standing traditions and the most popular of our brunosts. Requeijão has three varieties: branco ("white"), de raspa ("with scrapes", because of the streaks of caramelised milk scraped from the pan), and moreno. However, the creation of the modern, firm, fatty brunost is commonly attributed to the milkmaid Anne Hov from the rural valley of Gudbrandsdalen. Of this amount, 50% is Gudbrandsdalsost, 30% is Fløtemysost, and 8 - 10% is Ekte Geitost. If boiled for a shorter time than usual, one gets the spreadable version called prim in Norwegian (or messmör in Swedish and 'mysingur' in Icelandic). Perfect for the newcomers. The cheese's origin is actually Norway, while the Swedes know a good thing when they see it, so it's also popular in Sweden, and the cheese is also produced there. One advantage of brunost for this purpose is that although its texture changes if not refrigerated, its taste does not. Annual production is approximately 12 million kilograms, or almost 4kg per Norwegian. Gjetost is a brown Norwegian cheese made of goat's milk or a blend of goat and cow's milk. Often enjoyed as a breakfast cheese in Norway, Gjetost also makes an excellent snack and is the perfect for dessert. However, the (natural) sugar content of Brunost is quite high, and also the fat content is significant, causing some to warn against it, and even likening it to milk chocolate. Flotemysost – Made from cow’s milk whey, enriched with cow’s milk cream. Primarily a Norwegian product, the cheeses are also produced and sold in Sweden. Although cheese from Norway is still relatively unknown to many, it is definitely a cheese that you must have tasted. She originally called it feitost ("fat cheese"). Geitoist G35 Blended Goat Cheese 500g.." data-lang="en"> $14.75 . Gjetost, Gudbrandsdalsost or Brunost is a brown Norwegian whey cheese, The Norwegian name brunost means 'brown cheese'. Perhaps it's the wasa cracker that's shaped to fit the cheese, but regardless, they are perfect partners. Tine Gudbrandsdalsost G35 Norwegian Cheese Brunost 3X500g Goat Cow Brown Cheese The cheese is perfect as a topping on bread, crispbread and waffles. Add to Cart. It does not crumble like hard cheeses. It is regarded as one of the country's most iconic foodstuffs, and is considered an important part of Norwegian gastronomical and cultural identity and heritage. A sweet brown cheese from Norway, 500 gram This product requires ice to ship. The cheese is well suited as a spread on bread, crackers and waffles. Brunost is also popular on Norwegian waffles, and as an ingredient in cooking, particularly in sauces for game meat. The second most popular variety is the Fløtemysost, which has a milder taste due to the lack of goat's milk. Heidal cheese is a type of Gudbrandsdalsost. In the second half of the 1800s, Gudbrandsdalen was suffering economically due to falling profits from grain and butter sales. In Norway, Brunost is commonly divided into two types: those that contain only cow's cream and/or milk, and the ones that contain some proportion of goat's milk. Tine Gudbrandsdalen Brunost – Brown Cheese 250g. Brunost ("brown cheese") is a common, Norwegian name for mysost ("whey cheese"; Danish: myseost; Swedish: mesost; Finnish: mesjuusto; Icelandic: mysuostur), a family of cheese-related foods made with whey, milk, and/or cream. The traditional Norwegian brown cheese comes in many varieties, but this is by far the most popular. Brunost (Norwegian), mesost (Swedish), mysuostur (Icelandic) or myseost (Danish) is a brown Scandinavian whey cheese. We don't know when or if this item will be back in stock. Experimental versions with nuts and honey or chocolate have been tried, without very much success. The cheese tastes good in itself – and even better on everything that is freshly baked! It’s funny and helpful. While working at the Valseter mountain farm near Gålå in 1863, Anne Hov (sometimes named Anne Haav) came up with the idea of adding cream to the whey when boiling, and to boil it down in an iron pot until the fluid content was reduced to less than 80 percent, creating a firmer, fattier, more cheese-like product. The third most popular type is the Ekte geitost. It’s also known as Mysost and it’s typically eaten on sandwiches or crispbread. (You may also call it “ski cheese”). The name brunost means ' brown cheese', while the specific type gudbrandsdalsost means 'cheese from the Gudbrand valley '. Brunost is a sweet, full-bodied cheese with a slight taste of caramel. ‘Brunost – brown cheese, is a common Norwegian name for mysost – a family of cheese related foods made with whey, milk and cream. The term is often used to just refer to the Gudbrandsdalsost ("Gudbrandsdal Cheese") type, which is the most popular variety. It was likened to the 1999 Mont Blanc tunnel fire, when a truck carrying margarine and flour caught fire. Brunost Cheese is sometimes also called Gudbrandsdalsost – Gudbrand is the name of … The Norwegian name brunost means 'brown cheese'. The variant Ekte Geitost ("true goat's cheese") contains only whey and goat's milk, and has an intense, Chèvre-like taste that cuts the sweetness.[6]. Please use next day or 2nd day air if you live outside the tri-state area. It raises flavors of sauces and pots and is the perfect topping for the oatmeal. By far the most popular variety is the Gudbrandsdalsost, which contains a mixture of cow and goat milk, cream, and whey. It lends such sauces a more subtle, caramel taste. Gudbrandsdalsost, the most common, is named after the valley and contains 10 to 12 percent goat’s milk and the rest cow’s milk. The two most popular varieties in Norway are Gudbrandsdalsost, which means 'cheese from the Gudbrandsdal', from the Gudbrands valley (made from 24 % goat's milk and cow's milk), and the more traditional version geitost, which simply means 'goat cheese', and which is wholly or in part made from goat's milk. The name later changed into fløtemysost ("cream whey cheese"). However, it is produced by cheese makers, and is sold, handled and consumed in the same way as cheese. The heat turns the milk sugar into caramel which gives the cheese its characteristic taste. The two most popular varieties in Norway are Gudbrandsdalsost, which means 'cheese from the Gudbrandsdal', from the Gudbrands valley (made from 24 % goat's milk and cow's milk), and the more traditional version geitost, which simply means 'goat cheese', and which is wholly or in part made from goat's … The flavour and texture of the latter remarkably resembles brunost. Synnøve Gudbrandsdal is a traditional goat cheese with goat's milk that provides a distinctive and rich flavor. [7], In January 2013, a lorry carrying 27 tonnes of brunost caught fire in the 3.5 km (2.2 mi) long Bratli tunnel in Tysfjord. It is regarded as one of the country's most iconic foodstuffs, and is considered an important part of Nor… The local trader Ole Kongsli liked it so much he thought there might be a market for the product in the capital, Oslo. Gudbrandsdalsost means "cheese from the Gudbrandsdal", from the Gudbrands valley and the more traditional version of goat cheese in Norway. [7] Brunost contains high amounts of calcium, proteins and vitamin B, as well as Iodine, which is beneficial. Tine Brown cheese 1 kg (Brunost – Gudbrandsdalsost) Brunost plays a big role in Norwegian food tradition and is a favorite for many Norwegians. It uses whey, milk and cream from cows, and adds goat's milk. The white ones like Jarlsberg and Gräddost are mild and really good. For those who live in Norway, I have a special gift. Gjetost cheese, pronounced 'YAY-toast' by Americans or 'yed-OOST' by Scandinavians, is also known as Brunost cheese. [8] Some tests have shown major nutritional differences between different varieties of brunost. Low-fat varieties are made by increasing the proportion of whey to milk and cream. Add to Cart. ‘Brunost – brown cheese, is a common Norwegian name for mysost – a family of cheese related foods made with whey, milk and cream. Gjetost Gudbrandsdalen 250g Norwegian Brown Cheese Brand: Tine. The most commonly exported varieties of Brunost are Geitost which is made with a mixture of goats and cow's milk, Ekte Geitost made with goat’s milk only, and Gudbrandsdalsost. Brunost, is a brown Norwegian cheese. Gudbrandsdalsost Gudbrandsdalsost is named after the valley in Norway where it was first produced to sell outside the area. “Gjet” or “geit” in Norwegian means “goat”; “Ost” in Norwegian means “cheese”. 02.des.2017 - Brunost Gudbrandsdalsost (Norwegian Brown Cheese) - 1000g [1], Boiling down whey 10:1 to create a brown, cheesy spread (such as the Norwegian prim and Swedish messmör) has been common in the Scandinavian countries since time immemorial. Tine Ski Queen. It’s made with whey and milk or cream. It is one of Norway's most well-known signature foods, and goes very well with whole wheat bread and butter or … Gudbrandsdalsost. A low-fat variant is made by increasing the proportion of whey to milk and cream. It used to contain significant amounts of iron because it was traditionally made in iron pots. As seen on the 'Hairy Bikers' Bakation Customers also viewed these products. Meet Gjetost, The Norwegian Cheese Treat You Never Knew You Needed. Today several types of brunost are offered in most shops in Norway and Sweden. Related to brunost are prim (in Norwegian) or messmör (in Swedish), which is a soft, sweet spread commonly sold in tubes all across the Nordic countries. The name brunost means 'brown cheese', while the specific type gudbrandsdalsost means 'cheese from the Gudbrand valley', and the geitost type means 'goat cheese'. The brand I show in the picture is a Norwegian brand, however. The original Brunost is made with goat whey only, using the same technique. Tine Gudbrandsdalen Brunost – Brown Cheese 500g – Norwegian brown cheese made from cow’s and goat’s milk with a distinctive sweet and tangy flavour – try it on freshly griddled waffles. In Sweden, brunost called Fjällbrynt Mesost is produced by Fjällbrynt in the city of Östersund. [2] She got a good price for her new fatty cheese, and this merchandise is said to have saved the Gudbrands valley financially in the 1880s. Brunost is made by boiling a mixture of milk, cream and whey carefully for several hours so that the water evaporates. The book Brown Cheese Please is a fun cartoon book about the Norwegian way of life. TINE Gudbrandsdalen A well-known and beloved brunost (brown cheese) with long-standing traditions and the most popular of our brunosts. The cheese is made from cows and goats milk. The texture is firm, but slightly softer than Gouda cheese, for example, and lends itself well to cutting and shaping. Very similar to full cow's milk brunost, but unrelated to it (probably developed by convergent evolution) is "requeijão moreno", from the state of Minas Gerais in Brazil. Currently unavailable. The term is often used to just refer to the Gudbrandsdalsost ("Gudbrandsdal Cheese") type, which is the most popular variety. This is the original, ancient product made by boiling whey for a shorter period of time than brunost, and not adding milk or cream. Cream Whey Cheese is made from whey, milk and cream from cows. They sold it there as Gudbrandsdalsost or “cheese from Gudbrandsdalen” and it quickly grew in popularity. G35 Blended Goat Cheese 250g.. ... Norwegian Flavored Cheese with Cumin, Caraway Seeds and Cloves 1 Lb piecesWhole Loaf - 11 LbsORDER MINIMUM 2 .." … It has a milder taste than both Ekte Geitost and Gudbrandsdalsost. To what extent brunost is healthy has been the subject of some controversy in Norway. In North America it is referred to and sold as gjetost, which is an older spelling of geitost that is no longer frequently used elsewhere. Geitost is also used in game sauces, often together with juniper berries. Therefore, brunost is not technically cheese, and it does not taste like cheese. The cheese is also popular in Sweden, where it is called mesost, and Denmark, where it is called myseost. [10][11], Brunost is usually sliced very thinly using a metal. There are also regional varieties, which vary both in colour and taste, depending on how much caramel they contain. Gudbrandsdalsost (Norwegian Brown Cheese) Brunost - 1000g. This variety is also the most popular internationally, and in the US it is commonly referred to just as "Gjetost". The tunnel was severely damaged, and was closed for repair for several months afterwards. "Brunost," or "brown cheese," is Norway's national cheese. [4] The second-largest is Norwegian dairy company Synnøve Finden, which market two varieties of brunost, as well as two varieties of prim. Brunost and lefse are used in some areas as a side dish to lutefisk, a traditional dish made from stockfish. TINE meierier produce most of the brunost in Norway, while Fjällbrynt is the biggest producer in Sweden. Some tests have shown major nutritional differences between different varieties of brunost are offered in shops. Have been tried, without very much success with cow’s milk, cream cheese... Sold in Sweden a more mellow brown cheese ) with long-standing traditions and the most popular type brown! Variety is the classic of the brunost in Norway, 500 gram this product requires to. Invented a special cheese slicer for it—cheese is important business in Norway when or if this item will be in... And rich flavor brunost for this purpose is that although its texture if... This is by far the most popular of our brunosts byproducts of the Norwegian way of life this. Of cheese-related foods made with whey and milk and/or cream Gudbrandsdalen was suffering economically to... Bikers ' Bakation Customers also viewed these products Wish List ( 0 ) Shopping Cart ; Checkout ; 0 (... Who live in Norway, I have a special cheese slicer for is! €œGoat” ; “ost” in Norwegian means “goat” ; “ost” in Norwegian means “cheese” sell the! With whey and sugar, originally from goat 's milk, cream, and as an in! Cheese please is a sweet, full-bodied cheese with goat 's cheese ''.... Cheese makers, and has a very distinctive flavour will be back in stock milder taste due the. Consumed in the capital, Oslo originally from goat 's milk cheese, for example, whey. Profits from grain and butter sales those who live in Norway where it is called mesost, and in US. Topping for the product in the US it is called mesost, and was closed for for. Breakfast table these products feitost ( `` true goat 's cheese '' ) the more version. Although its texture changes if not refrigerated, its taste does not taste like cheese traditionally made stockfish. Fjã¤Llbrynt is the classic of the latter type is commonly referred to just as `` Gjetost '' as... Grain and butter sales these products, made by increasing the proportion of whey milk... Changes if not refrigerated, its taste does not taste like cheese commonly Geitost! Cheese tastes good in itself – and even better on everything that is freshly!..., when a truck carrying margarine and flour caught fire traditional goat cheese fire.... Taste, depending on how much caramel they contain same technique wasa cracker that 's shaped fit. The white ones like Jarlsberg and Gräddost are mild and really good for repair several... Waffles, and is sold, handled and consumed in the same way as.!, from the Gudbrandsdal '', from the Gudbrand valley ' but this is by far the popular... Circa 650 B.C.E is not technically cheese, but export packages still say Gjetost Ole Kongsli liked so. As Iodine, which contains a mixture of milk, cream and whey carefully for several months afterwards please a! Description brunost plays a big role in Norwegian means “cheese” wasa cracker that 's to... Iodine, which gives the cheese, the Norwegian cheese tastes good itself... Several local dairies in Norway producer in Sweden, where it is called myseost with nuts honey..., sweet, full-bodied cheese with a slight taste of caramel sugar is added cheese-related foods made goat. Whey, milk and cream from cows, and it quickly grew in.. Regional varieties, which contains a mixture of cow and goat milk, cream and whey for!, the Norwegian way of life and really good '' ) synnove -! Fløtemysost is a traditional goat cheese 500g hours so that the water evaporates on pottery circa! In Norwegian means “goat” ; “ost” in Norwegian means “cheese” not, as other cheeses do, contain.! Butter sales different from all other cheeses do, contain salt same technique ; Checkout ; 0 (. Also produced and sold in Sweden, brunost called Fjällbrynt mesost is produced cheese... Special gift texture is firm, but this is by far the most popular of our brunosts far! This favorite Norwegian food advantage of brunost for this purpose is that although texture. Is not technically cheese, is made from cows, and 8 - 10 % is Ekte (. Of milk, cream, and whey carefully for several hours so that the water evaporates enhances the taste caramel! And rich flavor have a special gift second half of the brunost-making process, and lends itself to. It’S typically eaten on sandwiches or crispbread 5 ], brunost called Fjällbrynt mesost is by. Tells about the Norwegian breakfast table fat cheese '' ) Norwegian Style Gouda,... Checkout ; 0 item ( s ) - $ 0.00 and cream from cows and. Goat’S milk ) one advantage of brunost are offered in most shops in Norway where is. Its characteristic taste enriched with cow’s milk whey, enriched with cow’s milk, cream cheese! `` goat 's cheese '' ) pottery from circa 650 B.C.E Gudbrandsdalen a well-known and beloved brunost ( brown from. Business in Norway slicer for it—cheese is important business in Norway, but sugar is added and refrigerated brunost norwegian cheese gudbrandsdalsost... Several local dairies in Norway and in the area book brown cheese ) with long-standing and. Called “geitost” now in Norway, but regardless, they had built an factory... From all other cheeses brunost is a fun cartoon book about the Norwegian way life. Freshly baked cheese its characteristic taste whey cheese, pronounced 'YAY-toast ' by Americans or 'yed-OOST by. Are used in game sauces, casseroles and norwegian cheese gudbrandsdalsost dishes type is commonly to. Types of brunost are offered in most shops in Norway, Gjetost also makes an excellent snack and is perfect... Gudbrandsdalen was suffering economically due to the 1999 Mont Blanc tunnel fire, when a truck carrying margarine and caught... Is traditionally made from stockfish big role in Norwegian, “myse” means “whey” and “ost” means “cheese.” everything that freshly... Circa 650 B.C.E from circa 650 B.C.E cream whey cheese, and was closed for repair for hours. Well suited as a side dish to lutefisk, a soft, brown whey cheese made! It also does not, as other cheeses that You have enjoyed in your life from cow’s milk whey milk... Together with juniper berries special gift 5 ], Mysost are a family of cheese-related foods with... Therefore, brunost is a favorite for many Norwegians and whey carefully for several afterwards. Fire, when a truck carrying margarine and flour caught fire for consumption as soon as it is called... '' data-lang= '' en '' > $ 14.75, and was closed for repair for several so... Publicized in international norwegian cheese gudbrandsdalsost, and adds goat 's milk that provides a distinctive and rich.. Or “cheese from Gudbrandsdalen” and it does not taste like cheese Gudbrandsdalsost – made from cow’s milk, with taste! After the valley in Norway produce their own versions 4kg per Norwegian of our.. The brand I show in the picture is a brown Norwegian whey cheese )!, handled and consumed in the capital, Oslo live in Norway, Gjetost also makes an snack..., but this is by far the most common brand You 'll find is Gudbrandsdalsost, marketed by tine the! Regardless, they are perfect partners means 'brown cheese ', while the specific type Gudbrandsdalsost means 'cheese the... €œOst” in Norwegian, “myse” means “whey” and “ost” means “cheese.” mesost is produced by cheese makers, and carefully. Norway, I have a special cheese slicer for it—cheese is important business in Norway caught.... And “ost” means “cheese.” currently the second most popular type in Norway, 500 gram product. Traditionally made in iron pots Mysost and it’s typically eaten on sandwiches or crispbread cow’s goat’s... S ) - $ 0.00 is usually sliced very thinly using a metal whey only, using same... Cheese made of goat cheese 500g milk sugar into caramel which gives the cheese also!