In the second half of the 1800s, Gudbrandsdalen was suffering economically due to falling profits from grain and butter sales. Brunost (Brown cheese) The most popular type of brown cheese in Norway is the Gudbrandsdalsost. In Sweden, brunost called Fjällbrynt Mesost is produced by Fjällbrynt in the city of Ãstersund. Gudbrandsdalsost, the most common, is named after the valley and contains 10 to 12 percent goatâs milk and the rest cowâs milk. Brunost ("brown cheese") is a common, Norwegian name for mysost ("whey cheese"; Danish: myseost; Swedish: mesost; Finnish: mesjuusto; Icelandic: mysuostur), a family of cheese-related foods made with whey, milk, and/or cream. Brunost is primarily produced and consumed in Norway. Norwegian cheese is ⦠Brunost is mostly used as a topping for sandwiches, crispbread, and biscuits. Itâs also known as Mysost and itâs typically eaten on sandwiches or crispbread. Of this amount, 50% is Gudbrandsdalsost, 30% is Fløtemysost, and 8 - 10% is Ekte Geitost. The latter type is commonly called Geitost or Gjetost ("goat's cheese"). Itâs made with whey and milk or cream. She originally called it feitost ("fat cheese"). The second most popular variety is the Fløtemysost, which has a milder taste due to the lack of goat's milk. [10][11], Brunost is usually sliced very thinly using a metal. 02.des.2017 - Brunost Gudbrandsdalsost (Norwegian Brown Cheese) - 1000g Made from a unique blend of the finest Norwegian cowâs and goatâs milk as well as cowâs cream, it has a rich caramel taste with a slight hint of sharpness. Gudbrandsdalsost means "cheese from the Gudbrandsdal", from the Gudbrands valley and the more traditional version of goat cheese in Norway. The cheese is also popular in Sweden, where it is called mesost, and Denmark, where it is called myseost. Geitost is also used in game sauces, often together with juniper berries. Modern brunost does not contain significant amounts of iron. The cheese is well suited as a spread on bread, crackers and waffles. Low-fat varieties are made by increasing the proportion of whey to milk and cream. View the Shipping Policy. In Norway it is so common that people just refer to it as "Brunost" or "Geitost", assuming that unless otherwise specified, Gudbrandsdalsost will be provided. Brunost is primarily produced and consumed in Norway. It lends such sauces a more subtle, caramel taste. Perhaps it's the wasa cracker that's shaped to fit the cheese, but regardless, they are perfect partners. A low-fat variant is made by increasing the proportion of whey to milk and cream. 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. It has a strong, sweet, yet somewhat sharp ⦠Bruno Sten enhances the taste of sauces, casseroles and other dishes. Other Norwegian cheese are also popular. Brunost ("brown cheese") is a common, Norwegian name for mysost ("whey cheese"; Danish: myseost; Swedish: mesost; Finnish: mesjuusto; Icelandic: mysuostur), a family of cheese-related foods made with whey, milk, and/or cream. Brunost, is a brown Norwegian cheese. Varieties that do not contain any cow's milk are called Ekte Geitost ("true goat's cheese"). It has a milder taste than both Ekte Geitost and Gudbrandsdalsost. It used to contain significant amounts of iron because it was traditionally made in iron pots. While working at the Valseter mountain farm near Gålå in 1863, Anne Hov (sometimes named Anne Haav) came up with the idea of adding cream to the whey when boiling, and to boil it down in an iron pot until the fluid content was reduced to less than 80 percent, creating a firmer, fattier, more cheese-like product. 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