Norwegian brown cheese comes in many varieties which can be made from goats milk, cows milk and cream. The whey from the milk is left slowly boiling for several hours until the water evaporates and makes the milk sugars caramelize. The end product is rich in iron, calcium and B vitamins. Because brunost is made with whey, a by-product of the cheese making process, it is technically not a cheese.
Brunost does not taste anything like regular cheese or goat cheese, and the flavor is more caramel like, very sweet, and more fudge like in texture. Brunost is eaten thinly sliced on rye crackers, with waffles, and is also great for baking and cooking, Ekte Geitost is particularly great in sauces for game meat. Brunost can also be used to make your own prim or messmör, which is a spreadable variety of brunost.
History- brown cheese has been made in the Scandinavian countries for thousands of years. Recently, in September 2016, brown cheese was discovered on the bottom of pottery dating back to 650 BC. Today's brown cheese of Norway was created though by milkmaid Anne Hov from rural Guldbrand Valley in the mid 1800's. Tine is the largest producer of brown cheese with 12 different varieties, we carry (Swedish Sweets and More) Tine Ekte Geitost, which does not contain any milk or cream, but 100% goat's milk.
Try this muffins recipe from Tine website with Ekte Geitost. The cheese gives these muffins a nice caramel flavor!
Heat oven to 390 F
1. Mix together vanilla sugar, baking powder, flour and cheese in a large bowl.
2. Mix eggs and sugar until fluffy in a medium bowl.
3. Melt butter and mix in yoghurt and blend with egg mixture.
4. Mix in wet ingredients with dry. Divide batter between muffin cups.
Bake in the middle of the oven for 15 min. Allow to cool.
Photo muffin recipe: Annika Wilson
Photo brunost and recipe from www.tine.no