 Brunost is usually sliced very thinly. | |
| Alternative names |
|
|---|---|
| Type | Whey cheese |
| Place of origin | Norway |
| Main ingredients | Whey, milk, and/or cream |
| Variations |
|
| 66 kcal (276 kJ) | |
| Other information | Typically served as a sandwich, crispbread, or biscuit topping, or in sauces |
| |
Brunost (lit. 'brown cheese') is a common Norwegian name for mysost (lit. 'whey cheese'; Danish: myseost; Swedish: mesost; Finnish: mesjuusto; Icelandic: mysuostur/mysingur), a family of soft cheese-related foods made with whey, milk, and/or cream. The characteristic brown color and sweet taste result from milk sugars being caramelized after boiling. The term brunost is often used to refer to fløtemysost or Gudbrandsdalsost ('Gudbrandsdal cheese'), which are the most popular varieties.
Brunost is primarily produced in Norway and is popular there, and has spread to South Korea.[1] It is regarded as one of Norway's most iconic foodstuffs, and is considered an important part of the country's gastronomical and cultural identity and heritage.[2]
- ^ Kessel, Dag (5 May 2021). "Sør-Korea: – Ja, vi elsker brunost". NRK (in Norwegian Bokmål). Archived from the original on 6 May 2021. Retrieved 5 May 2021.
- ^ Johansen, Signe (24 January 2013). "Brunost: the Norwegian cheese that's a hot topic". The Guardian.