As a newcomer to Norway many locals will ask you if you've had the brunost, aka the brown cheese, yet and what you think of it. So, it's best to quickly try it and get that out of the way.
Brunost, which translates to "brown cheese," is a distinctive Norwegian dairy product that has been a staple of the Norwegian diet for centuries. While its origins are somewhat disputed, it's believed that brunost was first made in Norway in the mid-19th century as a way to use up the whey leftover from cheese production.
Brunost is made by slowly cooking a mixture of whey, milk, and cream until the water evaporates and the sugars caramelize, giving it its characteristic brown color and sweet, caramel-like taste. The result is a firm, sliceable cheese with a fudge-like texture.
How Norwegians Eat Brunost
Norwegians typically enjoy brunost sliced thin on bread, crispbread, or waffles. It's often eaten for breakfast or as a snack. The most traditional way to slice brunost is with an ostehøvel, a Norwegian cheese slicer invented specifically for this purpose.
Varieties of Brunost
There are several varieties of brunost, ranging from the sweeter Gudbrandsdalsost to the stronger, more goat-milk-based Fløtemysost.