Brown cheese, also known as "brunost" or "geitost," is a type of cheese that originates from Norway. It is made by caramelizing the milk and whey of cows or goats, which gives the cheese its distinctive brown color and sweet caramel-like taste.
The process of making brown cheese involves heating the milk and whey until the sugars caramelize, giving the cheese its unique flavor and color. The cheese is then formed into blocks or rounds, and it can be aged for varying lengths of time to achieve different textures and flavors.
Brown cheese has a creamy texture that is slightly crumbly, and it can range in color from light brown to dark brown, depending on the type and age of the cheese. It has a sweet and nutty flavor that is often compared to caramel or fudge.
Brown cheese is a popular snack in Norway and is often served on bread or crackers, sometimes accompanied by jam or honey. It can also be used in cooking, adding a sweet and savory flavor to dishes such as sauces, soups, and stews.
Here are the main types of Norwegian brown cheeses, from the most popular ones to the rarer types:
1. Gudbrandsdalsost: This is the most well-known brown cheese in Norway. It has a sweet and caramel-like flavor with a hint of goat's milk. It is made from a blend of cow's and goat's milk.
2. Fløtemysost: This cheese is made from cream and milk, giving it a richer and creamier flavor than other brown cheeses. It has a smooth and velvety texture with a mild sweetness.
3. Geitost: This cheese is made exclusively from goat's milk, giving it a distinct goat flavor. It has a sweet and tangy taste with a caramel-like texture.
4. Bestemorost: A brown cheese produced by Tine, a Norwegian dairy cooperative. It is a semi-hard cheese made from cow's milk, and it has a distinct caramel-like sweetness with a slightly nutty flavor.
5. Støltypenost: The name "Støltypen" comes from the Norwegian word "støl," which refers to a traditional mountain dairy farm where the cheese is made. Støltypen has a smooth and velvety texture that is slightly crumbly, and it has a sweet and nutty flavor that is similar to caramel or toffee. It is typically aged for 6-8 weeks, giving it a slightly firmer texture than some other types of brown cheese.
6. Heidalsost: The cheese is made from a blend of cow's and goat's milk. Heidal cheese is typically aged for 12-16 weeks, giving it a firmer texture and a stronger flavor than some other types of brown cheese. Heidal cheese has a smooth and creamy texture that is slightly crumbly, and it has a rich, sweet, and nutty flavor that is often compared to caramel or fudge.
7. Misvær: A cheese that is milder in taste and lighter in color. Misvær cheese is typically aged for 8-10 weeks, giving it a softer texture and a milder flavor than some other types of brown cheese.
8. Innherred: A darker and sweeter type of brown cheese and a mix of cow's and goat's milk.
These first 3 are the ones you will find in most grocery stores in Norway, number 4 and onwards are usually found in larger cities in niche markets like Meny, Jakobs, or online.
In summary, there are a lot of variations, but if you have ever eaten brown cheese before, it has most likely been one of the first three on the list. There are clearly a lot of different variations and types of Norwegian brown cheese to try out.