Ask any Norwegian and they will tell you that brown cheese – also known as Brunost or Geitost – is the most popular cheese in the whole of Norway.
Brown, you may ask, why is it brown? 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. Yes, it is a goats cheese with caramel flavour. 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).
We stock a few different kinds. The main one is called Gudbrandsdalen and is made with half goat’s milk and half cow’s milk. 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.
Brunost brown cheese is eaten sliced on bread. Often, it is also served sliced on top of freshly baked waffles. Can also be added sliced to cardamom buns or lefse wraps.
We wanted to try and find other uses for it, so we have had a play around with it and we decided – after mucho testing – that Brunost Mac’n’Cheese is the bees knees and we’ll be making this from now on – find the recipe below.
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.
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. Lastly, in Norway, cafes are now selling Brown Cheese Ice cream, too. Plenty of things to try out.