Gubrandalsost, Brunost, or Norwegian Brown Cheese
Since the appearance of The Omnivore's Hundred over at Very Good Taste, there have been several mentions of brown cheese on various blogs. Although I think the suggestion of paring it with a crisp fruit such as apples or pears is very inspired and most likely absolutely delicious, my fiancé is adamant that this, too, is not how it's done (who knows, he may only be speaking for his part of Norway, which is the south-west part). However, when I've been in Norway, the way I've seen it eaten is thinly sliced (it must be sliced with a cheese cutter, not with a knife, in order to achieve the correct thickness), on a wasa cracker, sometimes accompanied with strawberry jam. I have never seen it rolled, eaten on plain fruit, or cut thickly into chunks the way we in the US might snack on a brick of cheddar.
Brown cheese is surely not for everyone, it's almost sweet at first, and has an aftertaste sometimes described as "weird." Certainly it's a strong flavor, which is why it's sliced thinly, and its creamy consistency is a perfect match with the hearty wasa cracker, which really helps to cut some of the sweetness. In fact, my fiancé claims that brown cheese comes in its distinctive square shape specifically to fit on this type of cracker. Personally, I'm completely addicted and often find myself craving a little brown cheese treat. So if you're brave enough to try, try it the Norwegian way. Although I must admit that my next snack will probably include a strip of cheese, a wasa cracker, and a few thin apple slices. Even the classics, after all, can be improved.
UPDATE: Norwegian brown cheese is typically a goat cheese, in which the milk is boiled, along with the cream and the whey, until the water evaporates. The heat caramelizes the sugars in the milk which gives the cheese its characteristic color and flavor.
Comments
Some people seem to hate it, but I think that it is one of the best cheeses ever.
Norway is a culinary paradise, I used to live there for some time and liked everything I ate there :)
I am lucky enough to be able to buy some mesost from here too.
And Mesost would be the sweedish name on it, while prim in sweeden is called messmör. So its not just norwegian ;)
thanks for the tip anyway! :D
Brunost is one of those things that I crave very strongly from time to time. Being a Norwegian I've grown up with it and I to know that it shouldnt be paired with apples or any fruit. Just thought I'd share some good combinations with brunost:
Brunost with honey.
Brunost on warm freshly baked bread with butter.
Brunost with basically any jam - not citrus (oranges, lime).
Brunost with onion, I know it sounds crazy but its quite good
Brunost in pasta sauces.
This is NORWAY, thanks for writing about Brunost, it made my night :)
Regards Halfdan (name of an old Norwegian king)
Thanks a lot!
If you like brunost you REALLY should try this one:
http://www.synnove.no/produkter/brunostprim/synnove-prim-karamell/51/0/
Tastes really similar to brunost. :):)
to Andrea; next time your in Norway you should try ekte geitost. The taste is sharper than the other brunostene, but so much better. It comes in both the squared package and a round one. As of how to eat it, it is great with fruits or jams. When i was a kid my dad thought me to take a slice of cheese and roll it into a tiny ball, and then eat it as a snack. When I got older he showed me how to put a little bit of jam on the slice, than wrap it around the jam, and then roll, so i ended up with a ball of cheese with a center of jam.
My mother has always eaten it with sliced apples on top, so you just go ahead.
btw: if you try eke geitost, buy the round one and try it on finn crisp round knekkebrød, with butter and apples. ( http://www.haugen-gruppen.no/produkter/7473/19727/19631/19535/original_rye.aspx )