Norway
Photo: Unknown author, CC BY-SA 3.0, croppedBrunost
/ˈbrʉːnʊst/BROON-oost
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- Taste
- SweetRich
- Made with
- Dairy & cheese
History
Brunost, "brown cheese", is not quite a cheese: it is made by boiling whey, the liquid left from cheesemaking, with milk or cream until the sugars caramelise into a brown, firm paste with a sweet, fudge-like taste. Farmers in the valleys made brown whey cheese to use up everything from the milk. In the 1860s, Anne Hov, a milkmaid in Gudbrandsdalen, is credited with adding cream to the whey, which gave the richer goat and cow version still known as Gudbrandsdalsost. Norwegians cut it very thin with a special cheese slicer, which a Norwegian invented, and eat it on bread or waffles.
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