brunost
Sign in to saveAlso known as mysost, gjetost, brown cheese
''''' () is a common Norwegian name for ' (; ; ; ; /), a family of soft cheese-related foods made with whey, milk, and/or cream. The characteristic brown color and sweet taste result from milk sugars being caramelized after boiling. The term is often used to refer to ' or ' ('Gudbrandsdal cheese'), which are the most popular varieties.
Key facts
- Food.name
- Brunost
- Food.name_lang
- no
- Food.name_italics
- true
- Food.image
- Brunost.jpg
- Food.image_size
- 250px
- Food.caption
- is usually sliced very thinly.
- Food.place_of_origin
- Norway
- Food.type
- Whey cheese
- Food.main_ingredient
- Whey, milk, and/or cream
- Food.calories
- 66
- Food.other
- Typically served as a sandwich, crispbread, or biscuit topping, or in sauces
via Wikipedia infobox
Wikidata facts
- Subclass of
- whey cheese
- Has part
- milk
- Country of origin
- Norway
- Material used
- goat milk
- Image
- Brunost.jpg
Show 1 more fact
- Commons category
- Brunost
Sources (1)
via Wikidata · CC0
~9 min read
Encyclopedic overview
10 sectionsContents
- History
- Description
- Production
- Varieties
- Use
- Nutrition
- Brattli tunnel fire
- References
- Further reading
- External links
''''' () is a common Norwegian name for ' (; ; ; ; /), a family of soft cheese-related foods made with whey, milk, and/or cream. The characteristic brown color and sweet taste result from milk sugars being caramelized after boiling. The term is often used to refer to ' or ' ('Gudbrandsdal cheese'), which are the most popular varieties.
is primarily produced in Norway and is popular there, and has spread to South Korea. It is regarded as one of Norway's most iconic foodstuffs, and is considered an important part of the country's gastronomical and cultural identity and heritage.
Excerpted from Wikipedia’s “brunost” article, available under the CC BY-SA 4.0 licence.