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Brunost (Norwegian brown cheese): recipe illustration
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Brunost (Norwegian brown cheese)

A Norwegian brown cheese with a sweet, caramelised taste, made by slowly reducing whey with milk and cream. It is sliced very thinly onto bread, flatbreads or waffles.

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Ingredients

Ingredients

On the side

Instructions

  1. Pour the whey, milk and cream into a large heavy-based saucepan.
  2. Bring to a simmer over medium heat, then lower the heat to the gentlest setting and let it reduce slowly for about 3 hours, stirring from time to time.
  3. Watch the colour: the mixture should turn caramel brown and thicken into a paste.
  4. Add the sugar towards the end of cooking and stir until fully dissolved.
  5. Pour the mixture into a rectangular tin lined with baking paper and let it cool completely.
  6. Once firm, unmould and slice the cheese very thinly with a cheese slicer or a vegetable peeler.
  7. Serve on rye bread or with raspberry jam.

Variations and tips

Quick version. For a milder and simpler version, mix 50 cl of milk with 20 cl of cream and a tablespoon of liquid caramel, then reduce for about 40 minutes.

Using what's available here. The whey can be replaced with buttermilk from an organic shop or with skimmed milk from which some curds have been removed.

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Original Ecomely recipe.