[citation needed]. 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. The Norwegian name brunost means 'brown cheese'. The heat turns the milk sugars into caramel, which gives the cheese its characteristic brown colour and sweetness. Cream Whey Cheese is made from whey, milk and cream from cows. 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. It uses whey, milk and cream from cows, and adds goat's milk. Flotemysost – Made from cow’s milk whey, enriched with cow’s milk cream. There are also a number of smaller, artisanal producers, mainly in Norway and in the US. The term is often used to just refer to the Gudbrandsdalsost ("Gudbrandsdal Cheese") type, which is the most popular variety. Mysost – Made from all cow’s milk whey. Add to Cart. They are also sold in the Upper Midwest, and by specialty cheesemongers and some larger supermarkets all over Europe,North America and Australia. This is the most popular form in Norway. The texture is firm, but slightly softer than Gouda cheese, for example, and lends itself well to cutting and shaping. Perhaps it's the wasa cracker that's shaped to fit the cheese, but regardless, they are perfect partners. In Sweden, brunost called Fjällbrynt Mesost is produced by Fjällbrynt in the city of Östersund. Terje Birkedal tells about the history and culinary delights of this favorite Norwegian food. Therefore, brunost is not technically cheese, and it does not taste like cheese. 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. [2] Tine Gudbrandsdalsost G35 Norwegian Cheese Brunost 3X500g Goat Cow Brown Cheese The cheese is perfect as a topping on bread, crispbread and waffles. The cheese tastes good in itself – and even better on everything that is freshly baked! 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 cheese is made from cows and goats milk. Brunost is primarily produced and consumed in Norway. Brunost, is a brown Norwegian cheese. However, it is produced by cheese makers, and is sold, handled and consumed in the same way as cheese. Prim, a soft, brown whey cheese, is made of cow’s milk, but sugar is added. Geitost is also used in game sauces, often together with juniper berries. Description Brunost plays a big role in Norwegian food tradition and is a favorite for many Norwegians. The Norwegian and German names mean brown cheese while others translated simply mean ‘whey cheese’. For those who live in Norway, I have a special gift. 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. 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). TINE Gudbrandsdalen A well-known and beloved brunost (brown cheese) with long-standing traditions and the most popular of our brunosts. A Norwegian even invented a special cheese slicer for it—cheese is important business in Norway. As seen on the 'Hairy Bikers' Bakation Customers also viewed these products. “Gjet” or “geit” in Norwegian means “goat”; “Ost” in Norwegian means “cheese”. Bruno Sten enhances the taste of sauces, casseroles and other dishes. Geitoist G35 Blended Goat Cheese 500g.." data-lang="en"> $14.75 . G35 Blended Goat Cheese 250g.. ... Norwegian Flavored Cheese with Cumin, Caraway Seeds and Cloves 1 Lb piecesWhole Loaf - 11 LbsORDER MINIMUM 2 .." … 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. The cheese is also popular in Sweden, where it is called mesost, and Denmark, where it is called myseost. Primarily a Norwegian product, the cheeses are also produced and sold in Sweden. 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 cheese tastes good in itself – and even better on everything that is freshly baked! Brunost remains a very popular dairy product. "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 is a sweet, full-bodied cheese with a slight taste of caramel. Add to Cart. Fløtemysost is a more mellow brown cheese made from cow's milk, with a taste of caramel. The name brunost means 'brown cheese', while the specific type gudbrandsdalsost means 'cheese from the Gudbrand valley', and the geitost type means 'goat cheese'. Gudbrandsdalsost. Although cheese from Norway is still relatively unknown to many, it is definitely a cheese that you must have tasted. The third most popular type is the Ekte geitost. [3], In modern times, the world's largest producer of brunost is the Norwegian dairy co-operative Tine, who market a total of 13 varieties, as well as three types of prim and three types of pultost. It’s also known as Mysost and it’s typically eaten on sandwiches or crispbread. It does not crumble like hard cheeses. It was likened to the 1999 Mont Blanc tunnel fire, when a truck carrying margarine and flour caught fire. The brown color comes from the heated milk sugars during production. [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. A sweet brown cheese from Norway, 500 gram This product requires ice to ship. This is the original, ancient product made by boiling whey for a shorter period of time than brunost, and not adding milk or cream. Profits from grain and butter sales comes in many varieties, which the. Liked it so much he thought there might be a market for the oatmeal internationally, and is sweet. That a cheese residue on pottery from circa 650 B.C.E also known as brunost cheese brunost contains high amounts calcium! 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