Brunost norge

Brunost 1 brunost tine 2 brunost pris rema 1000 3 brunost historie 4 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 cheese -related foods made with whey, milk, and/or cream. 5 In simplest terms, brown cheese, or brunost as it is written in Norwegian is a tan-coloured ‘whey cheese' with a distinctive caramel flavour. Part of me feels it’s cheating to use the word cheese in its name at all, because, well, it isn’t technically cheese! The production process is actually quite simple. 6 The Norwegian staple has a brown-yellow color and comes in block form. It’s sliced using a cheese slicer or sharp knife. Find out all about brunost and how Norwegians enjoy this delicacy: What is Norwegian brown cheese made of? Brunost is made by boiling whey, a byproduct of making cheese, down to a caramelized sugar. 7 Brunost, eller mysost, har vært laget i Norge i uminnelige tider. Første skriftlige nedtegnelser som omtaler osten, stammer fra I begynte Anne Hov fra Solbråsetra i Nord-Fron i Gudbrandsdalen å tilsette fløte og etter hvert også geitemelk i den ellers magre mysosten, og skapte således den såkalte feitosten, som senere ble til gudbrandsdalsosten, som kanskje er Norges mest. 8 Mettet fett 19 g. 9 Brunost har en sentral plass i norsk mattradisjon og er for mange nordmenn et favorittpålegg. 10 Brunost is best on a piece of bread with butter and jam, or on top of a warm, buttery Norwegian waffle. The exception that proves this rule is sauces; Norwegians often use the end pieces of brunost to thicken a pan sauce or bulk out a stew. Related content: Explore these 7 outdoor destinations like a true Norwegian. 11