The first time I tasted Norwegian brown cheese—called brunost—I honestly didn’t know what to think. It looked like cheese but tasted like caramel fudge with a hint of salt. Sweet, smooth, and totally unexpected. I kept slicing thin pieces and going back for more, wondering how something that looked like cheddar could taste like dessert.
If you’ve never heard of it, Norwegian brown cheese is one of the country’s most beloved and unique food traditions—and trust me, it’s worth trying at least once (though chances are, once won’t be enough).
What Is Norwegian Brown Cheese?
Despite the name, brunost isn’t really “cheese” in the traditional sense. It’s made not from curds, but from whey—the liquid leftover after making cheese. The whey is boiled down for hours, which caramelizes the natural milk sugars (lactose) and gives brunost its signature brown color and sweet, almost toffee-like flavor.
It’s creamy, firm, and usually sliced paper-thin with a cheese plane (a tool Norwegians pretty much invented for this exact purpose).
Brunost is usually made from a mix of:
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Whey (from cow or goat milk)
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Cream
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Sometimes whole milk added back in for a richer texture
The Taste: Sweet, Salty, and Totally Unique
It’s hard to describe the flavor of brown cheese until you try it. The closest comparison I can think of is a mix between:
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Salted caramel fudge
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Nutty condensed milk
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A hint of tangy goat cheese (depending on the variety)
There’s no sharpness like aged cheddar or sour bite like blue cheese. It’s mellow, sweet, and just slightly savory—perfect for both sweet and savory pairings.
Popular Types of Brunost
There are a few varieties you might come across:
🧀 Gudbrandsdalsost
The most common and widely loved. Made from goat’s milk whey and cow’s cream. It has a deep brown color and rich, full flavor.
🐐 Ekte Geitost
Made from 100% goat milk whey, giving it a stronger, tangier taste. Loved by brunost purists.
🧈 Fløtemysost
Softer and milder, made with cow’s milk and extra cream. It’s often the favorite for kids or brunost newbies.
How Norwegians Eat Brunost
This isn’t just a once-in-a-while treat in Norway—it’s an everyday staple.
🥪 On bread
Thin slices of brunost on whole grain bread or crispbread (knekkebrød) are a classic Norwegian breakfast.
🧇 On waffles
Yes, really. A warm waffle, folded around brunost? Absolute heaven. Often topped with a little jam.
🍏 With fruit or jam
Pairs beautifully with apples, strawberries, or lingonberry jam.
☕ With coffee
Many Norwegians will tell you: brunost and coffee are a match made in heaven.
I tried it first on warm waffles with raspberry jam—sweet on sweet—and it was surprisingly balanced. The saltiness of the cheese cuts through the sugar just enough to keep it interesting.
Where to Find Norwegian Brown Cheese
If you’re in Norway, you’ll find it in every grocery store, usually in little red or gold bricks.
Outside Norway, you can find brunost at:
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Scandinavian specialty shops
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Some Whole Foods or European delis
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Online from Nordic food retailers
Look for brands like TINE (especially Gudbrandsdalsost) or Synnøve Finden.
How to Store and Slice Brunost
🧊 Storage:
Keep it in the fridge, wrapped tightly or in a sealed container. It’ll stay good for weeks.
🔪 Slicing:
Use a cheese plane for those signature ultra-thin slices. If you don’t have one, a vegetable peeler works in a pinch!
Final Thoughts: A Cheese Like No Other
If you’re expecting cheddar, you’ll be surprised. If you’re open to trying something new—you might just fall in love.
Norwegian brown cheese is a beautiful reflection of the country’s food culture—simple, hearty, and rooted in resourcefulness. Taking leftover whey and turning it into something this unique and delicious? That’s culinary creativity at its finest.
So if you ever get the chance to try brunost, go for it. Slice it thin, pair it with something warm, and savor that sweet-salty flavor. It’s not just cheese—it’s a little slice of Norway.
