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Brunost — Brown Whey Cheese

Brunost

Specialised

⚠ NOT A CHEESE IN THE USUAL SENSE. Whey — the liquid left from cheesemaking — is boiled down for hours until the lactose caramelises and the milk sugars and proteins brown, then cream or milk is added and it is cast in blocks. Sweet, fudge-like, sliced thin with a cheese slicer onto bread or waffles. GUDBRANDSDALSOST, the best-known, mixes cow and goat whey and was devised by Anne Hov at a Gudbrandsdalen seter in the 1860s; ekte geitost is all goat. The whole thing exists because the seter could not afford to throw whey away.

Atlas — where and when

Communities and languages

Languages: Norwegian (Bokmål)

What is recorded

  • Brunost is made by boiling down whey until its milk sugars caramelise, not by coagulating milk protein, and is therefore not a cheese in the usual sense. Gudbrandsdalsost is attributed to Anne Hov at a Gudbrandsdalen seter in the 1860s. documented

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