Tine Gudbrandsdalen Brunost – Brown Cheese 250g. [8] Some tests have shown major nutritional differences between different varieties of brunost. Therefore it is generally regarded as a cheese. As seen on the 'Hairy Bikers' Bakation Customers also viewed these products. The variant Ekte Geitost ("true goat's cheese") contains only whey and goat's milk, and has an intense, Chèvre-like taste that cuts the sweetness.[6]. A Norwegian even invented a special cheese slicer for it—cheese is important business in Norway. Toothsome and Rich Norwegian Brown Cheese Gjetost cheese is simply delicious, toothsome and rich, and lingers on the palate for miles, which probably appeal to the Norwegian skiers, who pack it as a hearty snack on the slopes. Brunost is also popular on Norwegian waffles, and as an ingredient in cooking, particularly in sauces for game meat. Synnøve Gudbrandsdal is a traditional goat cheese with goat's milk that provides a distinctive and rich flavor. Brunost (Norwegian), mesost (Swedish), mysuostur (Icelandic) or myseost (Danish) is a brown Scandinavian whey cheese. It is one of Norway's most well-known signature foods, and goes very well with whole wheat bread and butter or … “Gjet” or “geit” in Norwegian means “goat”; “Ost” in Norwegian means “cheese”. When Hov married and moved to Rusthågå farm in Nord-Fron, she started larger-scale production and invented a variety where she added goat's milk to the mix for a more pronounced taste. [1], Boiling down whey 10:1 to create a brown, cheesy spread (such as the Norwegian prim and Swedish messmör) has been common in the Scandinavian countries since time immemorial. Of this amount, 50% is Gudbrandsdalsost, 30% is Fløtemysost, and 8 - 10% is Ekte Geitost. Also, in Norway, pultost is traditionally made from byproducts of the brunost-making process, and has a very distinctive flavour. View the Shipping Policy. It’s funny and helpful. However, the creation of the modern, firm, fatty brunost is commonly attributed to the milkmaid Anne Hov from the rural valley of Gudbrandsdalen. Prim had been made in Norway for a long time when Anne Hov, a farmer's wife got the idea of putting cream into the cheese. In North America it is referred to and sold as gjetost, which is an older spelling of geitost that is no longer frequently used elsewhere. The cheese tastes good in itself – and even better on everything that is freshly baked! Prim, a soft, brown whey cheese, is made of cow’s milk, but sugar is added. Description Brunost plays a big role in Norwegian food tradition and is a favorite for many Norwegians. One advantage of brunost for this purpose is that although its texture changes if not refrigerated, its taste does not. She got a good price for her new fatty cheese, and this merchandise is said to have saved the Gudbrands valley financially in the 1880s. She originally called it feitost ("fat cheese"). Brunost is primarily produced and consumed in Norway. The two varieties are often used as an open sandwich topping, on bread, malt loaf, or together with lefse, a traditional soft Norwegian flatbread. Tine Gudbrandsdalen Brunost – Brown Cheese 500g – Norwegian brown cheese made from cow’s and goat’s milk with a distinctive sweet and tangy flavour – try it on freshly griddled waffles. They are also sold in the Upper Midwest, and by specialty cheesemongers and some larger supermarkets all over Europe,North America and Australia. After all, cheeses from Norway are sweeter than other cheeses. Mysost – Made from all cow’s milk whey. By 1908, they had built an industrial factory in Gudbrandsdalen for the sole purpose of producing Anne’s cheese. Requeijão has three varieties: branco ("white"), de raspa ("with scrapes", because of the streaks of caramelised milk scraped from the pan), and moreno. TINE meierier produce most of the brunost in Norway, while Fjällbrynt is the biggest producer in Sweden. The two most popular varieties in Norway are Gudbrandsdalsost, which means 'cheese from the Gudbrandsdal', from the Gudbrands valley (made from 24 % goat's milk and cow's milk), and the more traditional version geitost, which simply means 'goat cheese', and which is wholly or in part made from goat's … "Brunost," or "brown cheese," is Norway's national cheese. The cheese is also popular in Sweden, where it is called mesost, and Denmark, where it is called myseost. It is regarded as one of the country's most iconic foodstuffs, and is considered an important part of Norwegian gastronomical and cultural identity and heritage. There are also a number of smaller, artisanal producers, mainly in Norway and in the US. Several local dairies in Norway produce their own versions. This variety is currently the second most popular type in Norway. [2] Very similar to full cow's milk brunost, but unrelated to it (probably developed by convergent evolution) is "requeijão moreno", from the state of Minas Gerais in Brazil. Gjetost Gudbrandsdalen 250g Norwegian Brown Cheese Brand: Tine. The Norwegian and German names mean brown cheese while others translated simply mean ‘whey cheese’. Brunost ("brown cheese") is a common, Norwegian name for mysost ("whey cheese"; Danish: myseost; Swedish: mesost; Finnish: mesjuusto; Icelandic: mysuostur), a family of cheese-related foods made with whey, milk, and/or cream. Therefore, brunost is not technically cheese, and it does not taste like cheese. However, the (natural) sugar content of Brunost is quite high, and also the fat content is significant, causing some to warn against it, and even likening it to milk chocolate. It used to contain significant amounts of iron because it was traditionally made in iron pots. An archeological find from September 2016 in central Jutland has determined that a cheese residue on pottery from circa 650 B.C.E. [5], Mysost are a family of cheese-related foods made with whey and milk and/or cream. If boiled for a shorter time than usual, one gets the spreadable version called prim in Norwegian (or messmör in Swedish and 'mysingur' in Icelandic). It does not crumble like hard cheeses. Fløtemysost, cream whey cheese, is made of pure cow’s milk. Primarily a Norwegian product, the cheeses are also produced and sold in Sweden. Tine Nokkelost. The book Brown Cheese Please is a fun cartoon book about the Norwegian way of life. We don't know when or if this item will be back in stock. The most common brand you'll find is Gudbrandsdalsost, marketed by Tine as the ‘original' brown cheese. Often enjoyed as a breakfast cheese in Norway, Gjetost also makes an excellent snack and is the perfect for dessert. The name brunost means ' brown cheese', while the specific type gudbrandsdalsost means 'cheese from the Gudbrand valley '. ... Norwegian Style Gouda Cheese 550g.. $13.00 . [7], In January 2013, a lorry carrying 27 tonnes of brunost caught fire in the 3.5 km (2.2 mi) long Bratli tunnel in Tysfjord. It is actually called “geitost” now in Norway, but export packages still say gjetost. The flavour and texture of the latter remarkably resembles brunost. It also does not, as other cheeses do, contain salt. In fact, when modern production methods with aluminium pans were introduced by the Norwegian dairy co-operative, the government was worried that it would significantly reduce iron intake in the general population, and ordered iron to be added to the cheese. [citation needed]. The taste is sweet, and best described as caramel-like, but with a tang that is more noticeable in the variants that contain goat's milk. It’s also known as Mysost and it’s typically eaten on sandwiches or crispbread. Register; Login; Wish List (0) Shopping Cart; Checkout; 0 item(s) - $0.00. Experimental versions with nuts and honey or chocolate have been tried, without very much success. In Iceland, the company Mjólkursamsalan produces brunost. The name brunost means 'brown cheese', while the specific type gudbrandsdalsost means 'cheese from the Gudbrand valley', and the geitost type means 'goat cheese'. [7] Brunost contains high amounts of calcium, proteins and vitamin B, as well as Iodine, which is beneficial. The word gjetost, also spelled geitost, consists of "geit" and "ost", Norwegian for "goat" and "cheese". Heidal cheese is a type of Gudbrandsdalsost. The third most popular type is the Ekte geitost. In Norwegian, “myse” means “whey” and “ost” means “cheese.”. It lends such sauces a more subtle, caramel taste. The name later changed into fløtemysost ("cream whey cheese"). 954 316-1350; My Account. Brunost, is a brown Norwegian cheese. Brunost is a sweet, full-bodied cheese with a slight taste of caramel. The term is often used to refer to the Gudbrandsdalsost type, which is the most popular variety of ‘brown cheese’ and the one we sell!’ ‘Brunost is primarily produced and consumed in Norway. Brunost is made by boiling a mixture of milk, cream and whey carefully for several hours so that the water evaporates. It is ready for consumption as soon as it is packed and refrigerated. Gjetost is a brown Norwegian cheese made of goat's milk or a blend of goat and cow's milk. Tine Ski Queen. Gjetost, Gudbrandsdalsost or Brunost is a brown Norwegian whey cheese, The Norwegian name brunost means 'brown cheese'. Today several types of brunost are offered in most shops in Norway and Sweden. Low-fat varieties are made by increasing the proportion of whey to milk and cream. Synnove Gudbrandsdalsost - Geitoist G35 Blended Goat Cheese 500g. 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