Tag Archives: brunost

Brown Cheese – Where to Start

May 24, 2018 | Leave a comment

Ever wondered where to start with brown cheese? Scared of the taste, the colour, or even the texture? It is loved by Norwegians everywhere and gaining popularity elsewhere too. The distinctive tangy-sweet taste is quite unique – we think you’ll like it too.

In Norway there are many more varieties – but these are the most popular ones. From sweet and tangy caramore to the rounder, milder ‘gudbrandsdalen’ and the rich and tangy ‘ekte geitost’ – they are all delicious on freshly baked goods! Here are just some of our favourites.

Caramore – on waffles or pancakes. With a little jam. Sweet and delicious with a nice tang.

Gudbrandsdalen – on still warm croissants with a bit of jam. Croissants are about as Norwegian as marmite, but it really works.

Ekte Geitost – on freshly made buns (again with a little jam or honey). Try them on cinnamon buns, halved then toasted and buttered.


Do you eat it differently? Let us know in the comments!

    Tine Caramore – Brown Cheese 250g
    Tine Ekte Geitost – Brown Goat’s Cheese 500g

Recipe: Lovely ‘Frasvåfflor’ waffles

February 26, 2015 | Leave a comment

These beautiful heart shaped waffles are served all over Scandinavia. There are many different recipes (probably as many different recipes as there are people who make them).  In Norway, they tend to have a softer consistency – whereas in Sweden, they are crispy and eaten straight out of the waffle iron.

Norwegians love brown cheese on their waffles – and Swedes and Danes favour strawberries, strawberry jam and whipped cream. In the North of Sweden, the ultimate apres-ski treat are warm ‘frasvåfflor’ with a dollop of cream and a dollop of cloudberry jam. Absolutely delicious.

We also celebrate Waffle day at the end of March – so stay tuned for many more waffles ideas, offers and specials at the cafe.

This recipe is a more Swedish one – don’t make these in advance, as they only stay crispy for a little while. Serve with jam, cream or simply a dusting of icing sugar.

We don’t add sugar to this batter – but if you prefer a sweeter waffle, by all means do.

To make these, you need one of those fancy heart shaped waffle irons – we have found a link to a seller in the UK here 

Recipe: Lovely ‘Frasvåfflor’ waffles
Recipe Type: Treats
Cuisine: Swedish
Author: Bronte Aurell
Prep time:
Cook time:
Total time:
Serves: 8
Delicious cripsy heart shaped Frasvåfflor waffles – perfect for a winter afternoon. Serve with whipped cream and jam – or sliced brown cheese.
  • 100g butter
  • 180g flour
  • 2 tsp baking powder
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp vanilla sugar
  • Pinch ground cardamom (optional)
  • 200ml whole milk
  • 100ml sparkling water
  1. Melt the butter and set aside to cool a bit.
  2. Whisk all ingredients together, add the butter. Continue to whisk until you have a smooth batter. Leave for 20-30 minutes before using (give it a stir before using).
  3. Heat up your waffle iron on a high setting. Add a ladle of batter and press down to make your first waffle. If it common knowledge that the first waffle never turns out well so don’t worry about it.
  4. Once the waffle is golden brown, remove and serve immediately. Don’t stack them or they will go soft really quickly.
  5. Serve with jam of your liking – we love cloudberry jam, strawberry and raspberry jam. Norwegians love sliced brown cheese on the warm waffles, too. Delicious.


Brown Cheese wonders

April 15, 2011 | 2 Comments

Cheese is cheese, you say. Well, not quite so. There is an army of tyrophiles across the world who will beg to differ when it comes to this kind of white stuff.

Except, this particular cheese is not white: It’s brown.

In Norway, and as far as we know Scandinavia is the only producer of this in the world, they enjoy something called Brunost – literally, brown cheese. Guess what? It IS brown.

The reason for it being brown is that when they boil milk, cream and whey for seevral hours, the water evaporates and the heat turns the milk sugar into caramal, giving the cheese its distinct taste and characteristics. Brown cheese is usually made with goat’s milk or a mixture of goat and cow’s milk.

If you’ve never had brown cheese, it is a bit like trying Marmite for the first time: you’ll either love it or hate it. Fortunately, most people love it.

It’s a hard cheese – you need a good cheese slicer such as one of these to slice it.

Enjoy it on crispbread or crackers – or, if you want to be super Norwegian, on warm waffles. It’s delicious.

We stock 4 kinds of brown cheese – you can buy them in our webshop.

The mildest of the lovely brown cheeses (flotemysost) – try this one


For a bit of a medium taste, try this goats/cow version called Gudbrandsdalen


The more goat cheese loving crowd should go for the Ekte Geitost – Real Goast Cheese (750g)


Or how about a mild spreadable version from Sweden? This is called Messmor. Utterly delightful. Find it here.


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