How To Eat Norwegian Brown Cheese—And Actually Enjoy It
Few foods confuse foreign visitors quite like brunost, Norwegian brown cheese.
This cheesy, fudge-like food is a staple of Norwegian kitchens—and a surprise on many hotel breakfast buffets throughout Norway. It's just one example of a national cuisine that is often overlooked—or misunderstood.
Norwegian cuisine has long had a reputation problem. Often written off as bland or uninspiring, it ranked dead last in a global cuisine survey by TasteAtlas, behind 94 other countries.
That's quite the culinary snub for a country known for its premium salmon and award-winning chefs.
And yet, for those in the know, Norway is a food destination on the rise. From Oslo's three-Michelin-starred Maaemo to the blossoming fine dining scene in smaller cities like Trondheim, the country's chefs are redefining Nordic cuisine with a focus on seasonal, local ingredients.
But while the fine dining scene is flourishing, the everyday staples still tell a story of hardship, frugality, and a desire to waste nothing. Enter brunost—Norway's curious caramel-colored 'cheese.'
Despite the name, brunost (literally 'brown cheese' in Norwegian) isn't technically cheese at all. It's a by-product of the cheese-making process.
When whey (the liquid left behind after milk has been curdled and strained) is boiled down for hours, the milk sugars caramelize, creating a rich, sweet, fudge-like block that's then cooled, shaped, and sliced.
Brown cheese can be made from cow's milk, goat's milk, or a combination of the two. Goat's milk versions have a sharper tang and are often an acquired taste.
Brown cheese is sliced thinly using a special cheese slicer.
The most popular type in Norway is Gudbrandsdalsost, which combines both cow's and goat's milk for a milder, more versatile flavor. Fløtemysost, made entirely from cow's milk, is sweeter and creamier—ideal for first-timers.
The result is something too sweet and tangy to be cheese, too savory to be candy—and entirely unlike anything you've tasted before.
Nutritionally speaking, brown cheese walks a fine line. While it contains calcium, protein, and vitamin B, it's far from a health food.
Its naturally high sugar content—thanks to the caramelization process—along with a relatively high fat percentage, led to one Norwegian municipality proposing a school ban. That said, it contains no added salt and, like many traditional foods, is best enjoyed in moderation.
Imagine the rich sweetness of caramel and the texture of a firm fudge, combined with a tangy, savory edge that hints at its dairy roots. Some compare brunost to a savory dulce de leche—unexpected and entirely unlike the cheeses most travelers are used to.
It's this surprising sweetness that catches many first-timers off guard, especially those who mistake it for something like Jarlsberg and pair it with savory toast.
Brunost is, without a doubt, an acquired taste—but with the right mindset and the right pairing, it has the potential to become a lasting favorite.
Whether eaten for breakfast, packed into a lunchbox, or enjoyed as a weekend treat, Norwegian brown cheese is a staple across the country.
At home, it's typically sliced thin—never thick—using a traditional cheese slicer, and served on a slice of bread or crispbread. It's really that simple.
Many Norwegians still pack brunost in their matpakke, the simple homemade packed lunch of topped bread slices wrapped in waxed paper.
On weekends, brunost takes a sweeter turn, melting gently on warm waffles and served with a spoonful of jam. This comforting combination is especially popular among hikers and skiers, where a thermos of coffee and a waffle topped with brown cheese is a classic mountain snack.
Brown cheese and jam on waffles is a classic weekend snack for Norwegians.
For visitors, brunost is hard to miss. It's a fixture of hotel breakfast buffets, usually pre-sliced and arranged alongside rustic breads. In coffee shops, you might find it tucked into sandwiches or paired with jam for a quick snack—a uniquely Norwegian introduction to a food tradition unlike any other.
If you happen to come across a waffle with brunost and jam served at a mountain cabin, local event, or on Norway's national day, don't hesitate—it's a must-try moment of everyday Norwegian culture.
While brunost is an everyday staple in Norway, it's increasingly popping up in American kitchens too. Brands like Ski Queen are widely available in the U.S. at specialty stores and online retailers, making it easy to experiment with this uniquely Norwegian ingredient at home.
Once you've tried it on bread or waffles, consider these three creative ways to bring brunost into your cooking repertoire.
One of the most popular uses in Norway is to melt brunost into a savory cream sauce. The result is a rich, velvety texture with a subtle sweetness that pairs especially well with game meats like venison or reindeer. It also works well with mushrooms or mashed potatoes, adding complexity and depth without overpowering the dish.
In traditional Norwegian hunter's stew, brown cheese is the secret ingredient that ties everything together. Its caramelized sugars mellow into the broth, giving the dish a luxurious, slightly tangy finish. While most common with game or lamb, brunost can add richness to any hearty beef stew.
For an unexpected twist on a classic American dish, try adding thin slices or shavings of brown cheese to your next apple pie. The cheese's sweet-salty balance complements the fruit beautifully and lends a subtle toffee note to the filling. Serve warm with vanilla ice cream for a cross-cultural treat.
And finally, while it may sound unlikely, brunost has even gained popularity as a pizza topping in South Korea, where sweet-and-salty combinations are especially popular.
Grated over a pizza and paired with spicy sausage or cured meats, Norwegian brown cheese offers a bold, caramelized contrast that's far more sophisticated than it sounds.
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