Norwegian brown cheese "Brunost"
1 serving
120 minutes
Brunost is a traditional Norwegian brown cheese valued for its unique sweet-caramel note and rich creamy flavor. Its origins trace back to the deep history of Norwegian cheesemaking, where artisans learned to turn whey leftovers into a true delicacy. Brunost is made by long simmering whey and then adding heavy cream, giving the cheese a special density and caramel hue. This cheese pairs perfectly with crisp breads, fresh fruits, or even used in sauces for meat dishes. Its amazing balance of sweetness and creaminess makes it popular not only in Norway but among gourmets worldwide. It is best served sliced thinly to enjoy its rich texture and deep flavor.
1
You need homemade whey from freshly made cottage cheese. Do not use old whey, or the cheese will turn sour. Boil the whey from 1.5 liters to 0.5 liters (about an hour). Occasionally stir the bottom with a wooden spatula to prevent the whey from burning.
- Whey: 1.5 l
2
Pour in the cream. Ideally, village cream is needed; if not, use 35% fat cream.
- Cream: 250 ml
3
Boil until the mass thickens completely, and crush any lumps with a masher.
- Cream: 250 ml
4
Transfer to a small skillet. When the pasta forms a lump, place it in a mold (preferably silicone) overnight.
- Cream: 250 ml
