I just love the stuff and am so pleased to find that I can order it off the internet, so no more brown cheese famine for me! Though tastes like a weird cheese (I LOVE the taste though), but you can still feel that it’s a cheese. Norwegian brown cheese She baked bread with milled grain on the farm and there was nothing better than homemade butter, Gjetost & this fresh baked bread & her homemade ‘Flatbrod’. The trick is to not think of it as a cheese at all. It was delicious! A lot of smelly stuff like this is especially good for increasing beneficial gut bacteria. Didn’t like mysost when I had it. It was one of my favorite things as a kid – weird kid, I know! It will be shipped without refrigeration, as the manufacturer states that the product, can … Does anyone know if I am remembering the name wrong? Are you sure you dont have it confused with Limburger? Scatter the rest of the brown cheese on top and then add a thin layer of breadcrumb. You also have the option to opt-out of these cookies. During my first tasting session, I couldn't help but notice the similarity in hue with my floor. I love it and often buy it as a treat. It was not only the color that is a challenge, but the plastic quality. My sister says she remembers it as crumbly. It is made from whey, and tastes great on bread, waffles, pancakes or just on its own. My grandfather, who came from Sweden, always gave us Primost, and we loved it. I always bring some home after visiting Norway. Simmer uncovered for 2-3 hours stirring frequently until the whey has been reduced to the texture of thick gravy and is about 1 … It's then set into small blocks most commonly of around 500 grams, wrapped and can be eaten (and by some, enjoyed!) Add the pasta to the sauce and stir, then add to an oven proof bowl. Absolutely loved it at first bite. I spent the last few years visiting Kristiansand and Oslo and immediately fell in love with Brunost. As an adult I had tried to find it and have not been able to, I wonder if what I remember was similar to your memory. I was asked if I wanted brown cheese on it or strawberry jam, and O replied, “Both.” It was amazingly delicious! There's almost always something else on the table or in the fridge that I prefer to eat. I am obsessed with it. We also use third-party cookies that help us analyze and understand how you use this website. You may not need all the milk – you want a thick sauce, but not runny. Ståle didn't give up after my first taste of brunost ended quickly with a screwed up face and a mess in the bin. Gjetost Cheese from Norway is produced by slowly heating a … Then it is poured into buttered molds to cool. , Hi Brenda, lovely story! My former local Deli, in Aberdeenshire, started selling the red-label (cow+goat?) One of them has this on the label: Fløtemysost – A lighter brown cheese made from cow’s milk, with a mild and sweet taste of caramel. It reminds me of a cross between dulce de leche and peanut butter and is gorgeous . I’ve been fortunate to have spent around a third of my working life there, though now limited to holidays, since retirement. You slice off a slither from the block and can eat it atop toast, on … Everyone in the US that I have introduced it to has liked it. So much so, I had to take a photo. Plus it costs about 18 dollars! Ha det bra! I’m from the USA and I love this cheese/not cheese! I had my first (and last) taste of this foul concoction 3 weeks ago, on a boat that was just pulling out of Longyearbyen harbour for the 4-day crossing to Jan Mayen. I am so sad to tell you that we cannot find Ski queen here inToronto any more. I love it!! It is my bizarre little concoction but don’t mock it till you’ve tried it! I also love lutefisk! What a fantastic memory you have stirred. I eat a few slices for breakfast and the old taste-buds get kicked into action and remain alert throughout the day. I always ate it at breakfast on very dark brown bread. Thanks. Many years ago my Dad would bring home a small block of a brown cheese, which I thought he called Premost. Mother brought along all her homemaking & Norwegian cooking gift to Canada. This was much better and made the most of the brunost's sweetness. Delicious!! immediately. I love the stuff. Usually I have it with some gluten-free flatbread. Gjetost cheese, pronounced 'YAY-toast' by Americans or 'yed-OOST' by Scandinavians, is also known as Brunost cheese. Brown, you may ask, why is it brown? Canada. He is British and I am from Spain, not sure if that makes any difference haha. It was a cultural culinary exchange like no other! And I can get some French and Italian cheeses from delicatessens in Saigon it the prices are astronomical. nam..nam.. Thrifties has it, at least everywhere in victoria they do. Those are the most common methods, but I've seen it consumed in all manner of inventive ways. I found a recipe un an old Norwegian cookbook that simmers a quart of buttermilk and adds a fourth cup of brown sugar. How do Australians react to Norwegian cheese? Yuuuuummmmmmy!!! . Brunost with sliced tomato – weird Sadly my friend is dead now otherwise I’d get her to send me some. Kranseksnadder & Skillingsboller (cinnamon) are essentials on any visits to Norge, though impossible to import…best eaten newly baked. That is all to be said on it. Cultural differences are always weird! I love lutefisk, but could never acclimate to the taste of gjetost, even after 2 years! Great blog David, I really enjoy reading it! I was ‘fully Norwegianised’, as the wife of my Geordie boss once said….it was mild sarcasm, but to me a compliment, as it was my aim, in moving there, to ‘blend in’ & become fluent. They would bring back “real” Gjetost when visiting Norway every couple of years. have you guys tried fløtemysost or brunost on toasted bread or non-toasted bread with earl grey tea? We’re from Australia, and had never heard of this. Based in Trondheim, we are Norway's English language publishing company. I adore brunost and eat it when I visit with my family in Norway. Brown cheese is evil. I’ve finally had a chance to try it in the village of Undredal, Norway. Here are my favorite Nutrisystem foods. Salty goat's fudge. Christmastime was wonderful, with my Norwegian grandmothers baking all the delicious pastries, flatbrød, and lefse. Eat it on your favourite bread or crispbread, or even better – on freshly made waffles. The main one is called Gudbrandsdalen and is made with half goat’s milk and half cow’s milk. Fabulous. Feb 3, 2019 - Brunost: Norwegian Brown Cheese: What is it made of? And if your head just exploded, you should see the mess it leaves when you slice a cucumber onto ei skive med brunost while eating lunch with your Norwegian co-workers. These cookies do not store any personal information. It is certainly an acquired taste, not easily acquired by most people. Love this treat wish you could get it in Oz. First had Gjetost at Akerhaus restaurant at Epcot (Norway). Damn. Part of me feels it’s cheating to use the word cheese in its name at all, because, well, it isn’t technically cheese! A typical Norwegian dish is finnbiff or venison stew: brown cheese is the secret ingredient that adds both depth of flavour and richness to the sauce. It’s going to be a treat thing in this house. When the sauce is done, turn off the heat and stir in the cheddar and 30g of the brown cheese and combine until melted. I enjoyed your comments and best of luck in Dublin. It is especially important to add gjetost and a few crushed juniper berries to gravy that you are serving with game – moose, venison, elk, etc. So on this rural Ponoka farm I grew up with the best of Norwegian cooking & baking. I’d like to know which brand is the best, then I can look for it in the specialty stores. I’ve noticed that when I’m home in Hawaii, I eat and crave food differently then when I’m on the mainland, US. It was then that I developed an appreciation for its unique flavor and creamy texture and I became hooked! Instructions Pour the whey into a large pan and bring to a low boil. The first time I tasted it I wasn’t sure, but it definitely grows on you. Lidia & Hector, Probably best to ask someone in Switzerland . ... Not only do we force every foreigner there is to eat the cheese, but we also excludes everyone who doesn't eat it with the same joy as we do. Is there a place to buy or order it. WOW! I just found this post 8 years after publication when googling (now a Verb) “the difference between Gjetost and Brunost” Now I am searching here for a place to buy it. Great article, good humor. I must ask my mate in Denmark what that last cheese is called – incidentally the paper it was wrapped was disintegrating by the time it got here. You slice off a slither from the block and can eat it atop toast, on a crispbread topped with strawberry jam, or even with waffles. Indians don't know how to use this tool. We loved the brown cheese when we visited Norway and brought a couple of blocks back with us. When I first published this post I'd been in Norway for just a few months. All great. I first tried it on a whim, as I LOVE cheese in the 80’s, and have love it it since, It reminds me of a solidified Mexican Caajeta…..go Gjetost! Maybe I am wrong, but it seems what in Brazil it’s called “Doce de leite”, made with milk and sugar until the second one becomes caramelized enough to turn the white milk into a brown thing, that can be either solid or creamy. My dad explained most goat cheese in America is part cows milk. But what did Ståle think of Marmite? Cook on medium heat for 5 – 7 minutes until the oils of the cheese begin to separate, giving it a glossy sheen. Restrictions. I still fix it just for myself but no longer have it for Christmas eve. It’s… a different taste disorder. which I’m eating at the moment yummy !!! Seven years later, I have to report that I haven't eaten the stuff for years! Why is it brown? My Norwegian Dad brought Premost into our South Dakota home back in the 50’s. Gjetost, or the more modern spelling:Geitost, is originally a term used for the ‘proper’goat’s milk’s cheese made w only goat’s milk. I love it. I shall try the brown cheese that my island store stocks so very much of. Let's return to Marmite for a moment. Loved it and will buy it again, mostly for the pure and simple ingredients, but I also like the taste. reply. Saved from applepiepatispate.com. On a Norwegian FB Page I was corrected in my spelling of Gjetost. It stank so bad that my Vietnamese wife, who thinks nothing of dipping allegedly edible things into a highly corrosive mixture of nuoc mam fish sauce and chillies, ran outside shouting “hoi wah” (stinky).. I visited Norway two weeks ago, and on the Oslo-Bergen train I purchased a waffle. Bruno Sten enhances the taste of sauces, casseroles and other dishes. The 4th adult wasn’t crazy about it, and the two children wouldn’t try it. Yum yum. Norway’s national diet harks back to its days as a poor country, with a focus on preserving fish and meats in salt, lots of potatoes and simple sauces. Dark brown or honey-brown or golden orange in colour, the cheese is non-perishable, dessert cheese sold in blocks. Everyone seems to have a favourite, and somewhat unsurprisingly that also seems to be the variety from the region closet to where they're from! That's commonly described as a “strong yeasty spread”, which although accurate, isn't descriptive enough for someone who's never tried it. I absolutely love it and to find a large drum of it was available to buy made my holiday. Mariners took the cheese with them on long sea voyages and made it popular all over the world. How do you eat it? I joined DNT, STF & KNT, so many weekends & weeks were spent in the mountains with Norsk friends, all year round, who introduced me to all sorts of culinary experiences…Lutefisk & Sheeps Head are best left out of this, though …those are my nordic ‘marmites’. I am the only lutefisk lover left in my family. The water from the whey of goat’s milk is boiled down, which caramelises the sugars. However, I an unable to digest cow products so they always get me the pure traditional goats cheese. You should be sure to distinguish between the Gjetost you can get in Norway or at specialty food stores in U.S. I love gjetost but it has to be ekte (pure) gjetost. Head to the diet generator and enter the number of calories you want. I am a Norwegian who enjoy reading foreigners blogging about Norway, makes me see my own country and culture in a new light (and makes me stop and think about things that have always just seemed natural to me). Really liked the sweet caramel flavor. With only a weekend’s prior experience (a supply vessel naming ceremony in Haugesund), I jumped at the offer of a company transfer in 1991, from Aberdeen, to work in Stavanger & Kristiansund, as a Norwegian resident for 4 years. Brunost in Norway is a cheese. I have not had if for years since my mother made it always for my Christmas present. The milk is cooked until the sugars in it have caramelized, giving the cheese its distinctive brown color and sweet flavor. I’ve eaten half of what I brought home when visiting Norway, and have enjoyed it each day. I love Norwegian brown cheese! You can also use left over bits of brown cheese in your gravy – just add a few lumps and leave to melt, it is super nice as it has a very umami flavour. I kid you not, JAM! By Rebecca Dinerstei n. June 11, 2015 Save this story for later. Sold because lately I have been unable to consume cow-milk products and had heard that goat milk products are easier to digest and worth trying. Not hard to find in stores here on the East Coast (DC area) maybe it is the international flavor of this area. The traditional Norwegian brown cheese comes in many varieties, but this is by far the most popular. Add sliced bananas and an extra slice of … Correct answer. When in Norway in a couple of weeks I will find out if it really tastes like that. Add the mushrooms, cook for 2 minutes. I was sold, even at $15/lb for the little blue wrapped block. They’re in northern Norway and its readily available. Hello when l was İn Oslo during 1995 October.l tasted it breakfast time at hotel city.l liked it.Taste of it diferent from our country cheese İn Türkiye.After many years l never forget its tastes.When l return from Oslo during that time l bought one block as a present of my family İn İstanbul. It’s actusly very nice on rye bread. My favorite way of eating it is on apple slices. Norway chocolate cheese gets my vote though – it’s the dogs gonads ! This Norwegian cheese is made from a mixture of cow and goat's milk. Just returned from a 2 week holiday in Norway (I live in British Columbia – the west coast of Canada). Even small things, such as the tip often being collected by the restaurant and then distributed equally amongst the staff (waiters, chefs etc.) Make sure the cheese melts in before serving. Helle looked a little nervous when I bit into it and was very surprised when I liked it! Although I am of Norwegian heritage I’ve never had brown cheese before. Melt the butter in a saucepan – and keep it going until it turns light brown, then add the flour and stir. A few weeks later he tried again, but this time incorporated some brown cheese into a sauce for pancakes. No, come on, it’s *completely different* =) Dulce de leche (at least the one I’ve tasted in Argentina and Chile) is quite the same as “вареная сгущенка” / “boiled condensed milk” in Russia. I had a coworker come to Houston frequently and on one trip she brought both Gjetost and Myost for me. Perfectly balanced between sweet and tangy, it has a distinctive flavour Norwegians love. I made my Mormor Bread yesterday so of course had my husband stop at Whole Foods to get a block of Gjetost ! Let's go with that. The brown cheese is tried by all and enjoyed by most. I remember the flavor being like a malty browned carmel fudge, but more savory, like a good, rich, cheese. (Me, I was the third generation fattigmann cookie maker, Krumkager, Yulekake, and Leftse…no Lutefiske here though). Interesting article. But I think when people hear the word cheese, their brains kind of scramble on anything that doesn’t fit the bill. Then I tasted it again with no preconceived notions as to how it should taste. More information... People also love these ideas https://myviewfromabroad.com/2016/10/23/a-perfect-saturday-in-oslo-flea-market-and-sculpture-park/, Norway’s Climate Plan to Halve Emissions by 2030, Coronavirus in Norway: The Latest News on the COVID-19 Outbreak, Haugesund, Norway: All About This Coastal Norwegian City, Norway Sets Global Electric Car Record in 2020, Norway Landslide: Everything We Know So Far, Both are eaten at breakfast, lunch or tea, Both are made using a by-product of another process. Klubb – a traditional Norwegian potato/flour dumpling. Went to Norway in 1997 and was surprised to find several kinds. However, a pølse in a waffle with strawberry jam on is devine!! A few other blogs I've read describe the taste as “salty goat's fudge” so I guess that's as good a description as any. I almost never eat anything else, now that I think about it. They always laugh at me because I have it with my aunts strawberry jam and smoked salmon on bread. I can imagine it would have some benefits, perhaps even some important ones. She worked as a homemaker helping hand to my Dad’s Norwegian parents. I have been giving groups a tour of my shop and we conclude by tasting some of the foods. It tastes good (I am not a big fan but its taste is not something awkward), almost like a caramel. It has an unusual, sweet flavor due to the way in Which It is processed. I found it again after 25 years in the British supermarket Waitrose (TINE variety), and now it is always part of our Christmas Cheese board! My mother was from 100% Norwegian stock. Born in London, the first foreign country I ever went to was Norway as a 11 year old to the Skaugum’89 Scout Jamboree and Home Hospitality on the lovely island of Stromøy near Arendal. )All these cheeses are called brown cheese (brunost) or geitost/gjetost, but usually people just mean the G35/Gudbrandsdalsost . Probably isn’t healthy, but who cares? After moving to Illinois in 1959 we never had it again. Hard to find here in the US but a friend gifted us some and we usually have it at Happy Hour paired with a nice Bourbon. I hope they get it as I haven’t had it for years. by discussing it with the Duolingo community. The most adventurous I’ve gotten with it is to use it in an omelette. Yippee! It most certainly does not. I imagine that the taste has to be acquired, and I wonder if the climate in Australia has anything to do with its consumption. I love lutefisk, too. Unfortunately in Australia the only brown cheese I can get is Ski Queen brand gjetost and it’s cut with cows milk so I can’t have it. Wonderful! Well, it is brown because the milk has been allowed to boil, thus caramelizing the milk sugars and turning the cheese a darker, caramel colour. Say it: “Yay-toast.” Have you tried this cheese?It’s Norwegian, and although the name translates directly to “goat cheese,” chances are that this cheese tastes just about as far from any you’ve had before. I am now the only family member that likes it. I can get it at Scandinavian Specialties in my neighborhood of Ballard in Seattle. As long as I try to avoid politics, views that are completely normal in Norway seem controversial or shocking to a lot of people living in other places. We just had it in Tromsø, on the top of the cable car, and I loved it though my husband didn’t. So please enlighten me, my grandmother was from Kristiansund and obsessed with Gjetost, what’s the difference? Brunost with wafer thin ham – weird The writer states “The water from the whey of goat’s milk ” is what makes this. Much like Marmite! You can also get the blue one called Ekte Geitost (Real Goat’s Cheese) which is made with 100% goats milk and has a stronger taste. I linked to your article since it was so great. But local rivalries aside, if there's any kind of brown cheese on the breakfast or lunchtime buffet table, its fans will make a beeline for it whatever its origin. Now, I can’t stop eating it. And yes I’ve tried David Jones food hall / The Cheese Shop in Mosman (Sydney, NSW) and online. I’m turning 45 this year, and asked for a block of it from my kiddos for my birthday. It reminded me of Caramac bars. The caramel flavor of the cheese pairs very nicely with the Bourbon. MartheFrosk Started conversation May 15, 2003 . I brought some home with me and told my family that it is carmelicious and has the consistancy almost of a milk chololate or Sjokolade (by the way, Norwegian milk chocolate is AMAZING!) I also tried it fresh from a farm while they were making it – still warm. Want to use it in a meal plan? You make brown cheese sound delish! We know, it sounds strange, but truly, it’s pretty awesome (unless you are part of the anti-brown cheese people – it is a bit like Marmite, you either love it or hate it). A lot of our guests thought at first that it was fudge and happily ate a piece believing that to be the case – well you can imagine their reaction at the taste!! Turns out it is Norgie cheese. A bit confusing. Brown cheese, lingonberry jam, waffle, clotted cream! A bit like condensed milk but even better for you and tastier. This item is an integral part of any Norwegian kitchen. Restrictions. The say it has been discontinued.Very very sad… Help.. I suggest you eat with bread (raisin and mix fruit filled), smear of butter and some slices of brown cheese on top. Learn how to use the Norwegian (Bokmål) sentence "Jeg spiser brunost til frokost." Also, fun fact, Julebrunost is actually made in England, since Norwegian dairies don’t have the capacity to produce the amount required themselves. I have more recipe on brown cheese upon your request but here are the meat stew recepi. It was so rank when it arrived here customs wanted to destroy it as biohazard material. But I can imagine becoming use to it over time. Caramel-ly and sweet. This heritage still dominates today with delicacies such as lutefisk eaten through choice rather than necessity. Either that or my Viking DNA took over the tastebuds momentarily. In with the cheese was what I thought was a block of chocolate. I will be moving to Dublin in the fall as an exchange student and I am expecting a bit of a cultural shock myself, but I do love the pub culture in Britain and Ireland, in addition to the good old drinking binges of my home country (helgefylla is a way of life), so I suppose I will do just fine. Don't worry. Yes my lovely norwegian grandmother had lively food around. I loved it – especially on a small, crisp cracker, a dab of sour cream and a bit of lingonberries or cloud berries. The most common way to serve brunost is by using the unique cheese slicer that you can see in some of the pictures on this page. The rich, nutty flavour provides a wake-up call to the palate. But opting out of some of these cookies may have an effect on your browsing experience. Melt the butter in a large pot, and brown the meat on all sides. A Conversation for Brunost - Norwegian Brown Cheese. It brings out the luscious salty flavor of the brunost. If you grew up eating brown cheese, you're probably going to love it. I never liked it as a child, but now always have a block of Tine ekte geitost in my fridge. Anybody have a suggestion? I loved it. Ladies and gentlemen, boys and girls, I present to you the Norwegian phenomenon of… brown cheese. Brown cheese was offered on all breakfast buffets and so I tried it – and loved it!!! Yes, it is a goats cheese with caramel flavour. I grew up in Northern Wisconsin with Norwegian Grandparents nearby. Often called Brunost (brown cheese) Norwegian families eat it for breakfast or make a fondue which is served with Game. This item is an integral part of any Norwegian kitchen. It took two weeks to get here. Now I live in England and get my Norwegian provisions from Scandi Kitchen in London. Serve hot with mixed berries and spicy Colombian coffee. Brunost with chicken – weird A mate on Denmark. In the package was a square of something that resembled old WW1 plastic explosive that was sweating profusely. Having consumed that delicious brown ‘cheese’ almost daily for the first 25 years of my life I have of late (40 years later) been craving it. Gjetost Gudbrandsdalen Norwegian Brown Cheese 500g (2 x 250g) 4.8 out of 5 stars 234. For the ultimate sickly, non healthy snack…take a slice of the “cheese” spread some chocolate spread on it and roll it into a tube and consume…yum! It’s very strong tasting and salty, but strangely addicting. Waffles and brown cheese. I love this stuff, so much in fact, I got addicted to it when I had 2 months just outside Oslo. Melt the butter in a saucepan – and keep it going until it turns light brown, then add the flour and stir. A couple of them liked it a lot and wanted to bring it home with them, but many people just didn’t like it. Often, it is also served sliced on top of freshly baked waffles. I also like Mamite! Norwegian Brown Cheese: Brown cheese is a very Norwegian thing. Used to be sent it regularly when I was a child and had forgotten how delicious it tastes. Couldn’t stop thinking about Caramac bars. Brown cheese can also be cooked up with condensed milk to make a lovely umami dulce de leche that works very well with apple cakes and pies. Can also be added sliced to cardamom buns or lefse wraps. Add the mustard, salt and pepper and taste – it will be quite sweet, so you need to add some vinegar, try 2 tbsp first and then if more is needed, add. It was wonderful! It is my secret ingredient (no longer secret) in brown gravies. Noone looked at me wierd and noone was there to teach me how to eat it so… I miss Norway. Place sliced cheese on the top surface of the bread. I find that if someone likes the crispy bits of cheese left behind on a griddle they tend to like this cheese. I appreciate your article about Nowegian cheese . It's exactly the same with brown cheese, you just have to try it. In simplest terms, brown cheese, or brunost as it is written in Norwegian is a tan-coloured ‘whey cheese' with a distinctive caramel flavour. If you wish the recipe, please let me know. Gjetost is as sweet as caramel, with the texture of a dense, buttery fudge. A couple of hours later my head was in a bucket – admittedly not the fault of the cheese, but it is now forever associated in my mind with seasickness, and even just looking at the pictures in this article makes me feel queasy. We stock a few different kinds. I'm not normally in that queue, but I think you've cottoned on to that by now. I can’t imagine anyone saying gjetost has a caramel flavor. One of Norway’s best loved culinary treats is also one of its simplest and I’m surprised it’s taken me ten months to write about it. Gjetost is often sliced and served on toast for breakfast. I don’t really mind brown cheese but I think you have to be in the mood for it – and know what you are eating lol! I usually eat it with my (homemade) hamburgers - I use it instead of cheddar cheese. Mmmmm! I think actually that brunost is made from normal cowmilk (there’s a heard of cows on the packet at least). For the most part it is eaten on bread or crackers, but it makes an appearance just about in any dish that craves some cheese in Norway. That’s not to say that Norwegians don’t do weird things with brunost, but compare and contrast: Brunost with a lettuce leaf – weird I brought back a block of Fløtemysost for my mother and myself (wish I had brought more), and am now trying to find it here in Minnesota.