A Norwegian staple at the breakfast table this cheese is eaten in slivers on toast along with a fruit or berry jam. Norwegian sailors and skiers also kept it in their pockets as a tasty and sweet snack. It has a sweet toffee flavour created by boiling milk, cream and whey for several hours. The heat turns the milk sugar into caramel. The cheese is traditionally served in thin slices pared from the block. Often called Brunost (brown cheese) Norwegian families eat it for breakfast or make a fondue which is served with Game.
Ingredients: Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Rennet.
For allergens, please see ingredients.
Gjetost, or Brunost, is a common Norwegian name for mysost – a family of cheese related foods made with whey, milk and cream. The term is often used to refer to the Gudbrandsdalsost type, which is the most popular variety of ‘brown cheese’
‘Brunost is primarily produced and consumed in Norway. It is regarded as one of the country’s most iconic foodstuffs, and is considered an important part of Norwegian gastronomical and cultural identity and heritage’.
The creation of the modern, Brunost is attributed to the Anna Hov who lived in the rural valley of Gudbrandsdalen. Anna Hov came up with the idea of adding cream to the whey when boiling and to boil it down until the fluid content was reduced creating a firmer, fattier cheese. The product immediately caught on, and was soon commonly produced and consumed in the area.
Gudbrandsdalen is an unusual slow cooked whey cheese made from a mixture of goat and cow’s milk. This cheese really is a “Marmite “cheese with lovers and haters of it in equal measure. It has a distinctively sweet, caramel flavour with a slightly firm texture. Best eaten in very thin slivers with crusty bread. It is great melted on toast or waffles with chopped bananas for an alternative breakfast.