Information AboutBrunost |
| CATEGORIES ABOUT BRUNOST | |
| norwegian cheeses | |
| goats-milk cheeses | |
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.]] Brunost, is a brown Norwegian Cheese . The name ''brunost'' means 'brown cheese'. The two most popular varieties are '''Gudbrandsdalsost''', which means 'cheese from the Gudbrandsdal ' (made from cow's Milk ), and the more traditional version '''geitost''' (older spelling, still used in North America: '''gjetost'''), which simply means 'goat cheese', and which is wholly or in part made from goat's milk. There are also regional varieties, which vary both in colour and taste, depending on how much caramel they contain. 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. The two varieties are used as Open Sandwich toppings, on Bread or Malt Loaf , or together with Lefse . Brunost and lefse is also in some areas used as a side dish to Lutefisk . Geitost is also used in Game sauces, often together with Juniper Berries , and gives such sauces a more subtle, caramel taste. PRODUCTION A mixture of milk, Cream and Whey is boiled carefully for several hours so that the water evaporates. The heat turns the milk sugar into Caramel which gives the cheese its characteristic taste. It is ready for consumption as soon as it is packed in suitable sized blocks. A low-fat variant is made by increasing the proportion of whey to milk and cream. If boiled for a shorter time than usual, one gets the spreadable version prim, or '''messmör''' in Swedish. 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. She got a good price for her new fatty cheese, and this merchandise is said to have saved the Gudbrandsdal valley financially in the 1880s . Today several types of Brunost is offered in most shops in Norway. TINE ''meierier'' produce most of the Brunost. Several local Dairies produce their own versions. Experimental versions with nuts and honey or chocolate have been tried, without very much success. Primarily a Norwegian product, the cheeses are also sold in the Upper Midwest , and by speciality cheesemongers and some larger supermarkets in Europe , North America and Australia . The cheese is known as "mesost" in Sweden. EXTERNAL LINKS
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