Archive for the ‘Norwegian’ Category

Brunost – My Breakfast Candy

In Eats, Norwegian on April 6, 2010 at 8:35 am

This must be one of my most interesting eats so far. Sweet caramel cheese? It’s one of those foods that non-Scandinavian neophobics (people with an aversion to novel foods) are likely to crinkle their nose to and mutter a You want me to try THAT? at frequencies inaudible to their offering host.

But I absolutely absolutely love it! Brunost is a sweet Scandinavian whey cheese that is (almost) Norway’s national breakfast food. And if you’re a poor student, it makes some great lunch food too. Brunost is a special type of cheese made from goat’s milk (traditional) or more commonly now, a mixture of goat’s milk and cow’s milk. Unlike typical cheese production*, it is made by concentrating a mixture of milk or cream with whey by evaporation until approx 80% dry matter. This slow process of heating promotes the Maillard reaction of the sugar (lactose) and proteins. This gives the cheese it’s characteristic brown colour and rich caramellic taste.

*Typical cheese production involves the acidification of milk (with acid or starter culture), curding, pressing of curd and ripening.

How to Eat Brunost

  1. Butter on bread and a slice of brunost (safest, simplest and most rewarding).
  2. Add some jam to no.1 (lovely combination, and if you’re a stickler for variety).
  3. Add a thin slice of apple or cucumber to no.1 / no.2 (for people with complex taste preferences, like yz and myself haha).
  4. Make it into a brown cheese sauce (that’s what I heard, but never tried).
  5. On crisp bread (simple and awesome snack).

I loved it so much, I’ve brought back 700g of Brunost with me, which I pack with my ryebread sandwiches and snacktimes!

How to Eat Brunost Adventurously

  1. Try it on vanilla ice cream — it’s almost like topping with caramel fudge and it adds extra creaminess! Five stars.
  2. With tuna in a sandwich — smoothens out the harsh taste of canned tuna and adds an interesting flavour dimension.
  3. Little bits on bran flakes — you’d be surprised how well the tastes go together (initiative of an impulsive snacker in her bid to reduce rate of calorie intake).
  4. Combined with a slice of ‘normal cheese’ in your sandwich — if the sweet taste is too disturbing for you, combining it with another cheese lessens the caramel note, but still keeping it detectable and adding to the sensory pleasure!
  5. I’m going to try it next in a sauce to go with blood pudding that I’ve just bought from Sweden. Watch out for this post!

Acknowledgment to hlyf for feeding me with brunost.