Nothing says “I went to Norway” quite like a block of brown cheese tucked into your suitcase. We call it brunost, and many of us grew up with it on our bread from kindergarten onward. Tourists often fall in love with its caramel flavor, and bringing a piece home is a simple, delicious way to stretch the trip a little longer.
Short answer first: yes, you can usually bring Norwegian brown cheese home if it is in sealed retail packaging and allowed by your country’s food-import rules. The safest path is to buy vacuum-packed blocks at a supermarket, keep the receipt, pack it well, and declare it if required. Avoid soft spreads in your carry-on because security often treats them as liquids.
If that covers what you needed, you’re set. If you want the full playbook from a Norwegian who has packed more brunost for friends and family than he can politely admit, read on.
What Exactly Is Norwegian Brown Cheese
Brunost is a sweet, fudge-like cheese made by slowly cooking whey until the milk sugars caramelize, then forming it into a firm block. The taste sits somewhere between caramel and creamy cheese, with a gentle tang. It is not a dessert, but it can feel like one if you slice it thick. Popular varieties include Gudbrandsdalsost, Fløtemysost, and Ekte Geitost. Most visitors start with Gudbrandsdalsost because it is balanced and friendly, then branch out.
The Best Types To Bring As Gifts
For souvenirs, go for standard, well-known blocks rather than niche artisan styles. They are easy to use and travel well. These are safe picks:
- Gudbrandsdalsost: classic flavor most people expect when they say “brown cheese.”
- Fløtemysost: slightly milder and creamier, good for first-timers.
- Ekte Geitost: stronger goat character for people who like a deeper, bolder taste.
If you want to spoil someone, pair a block of brunost with an ostehøvel, the Norwegian cheese slicer. Norwegians slice brown cheese thinly, never in chunks. The slicer is part of the ritual and makes you an instant pro at home.
Where To Buy Brown Cheese Before You Fly
You do not need a fancy deli. Regular supermarkets like Coop, Rema 1000, Kiwi, and Meny all carry brown cheese year-round. Airport shops often stock it too, but prices are typically higher and selection narrower. If you are in a hurry on departure day, the airport is fine, but if you have time, buy in town and choose exactly what you want.
Tip from daily life here: look for vacuum-sealed blocks in the 500 g size. They pack nicely and are a sensible amount for a household to test and enjoy.
How Much Should You Bring
Think about who will actually eat it and how often. A 500 g block works for most families for a couple of weeks of weekend breakfasts. If you are buying for multiple people, buy several smaller blocks rather than one huge one. Smaller blocks keep fresher once opened and let friends compare varieties. Also, smaller sizes can help you stay under any customs value limits and reduce waste if someone turns out not to be a fan.
Customs And Import Rules: What To Know
Every country has its own rules on bringing animal products across the border. Many places allow commercially packaged, shelf-stable or hard cheeses for personal use, but the details vary.
The safest approach is simple:
- Buy only sealed, factory-packaged cheese with a label and ingredient list.
- Keep your receipt and pack it with the cheese.
- Declare food items if your arrival form asks. Honest and boring is your friend at customs.
- If your country restricts dairy imports from outside specific zones, check the current rules before you travel. A quick look at your government’s customs page can save you a conversation at the border.
One more airport note: security screening is not customs. Security cares about liquids and sharp items; customs cares about what is allowed into the country. Solid blocks of brown cheese are fine at security, but spreads and tubes can be treated as liquids and may be confiscated if over the carry-on liquid limit. If you buy brown cheese spread, put it in checked baggage or keep the container under the allowed size.
Packing Brown Cheese For The Journey
Treat brunost like chocolate with manners. It does not want to melt into a puddle, but it is not as fragile as you might think.
- Leave it sealed. The factory vacuum pack is your best friend.
- Wrap the block in a plastic bag or zip bag in case a corner of the packaging cracks.
- Nest it in clothing near the center of your suitcase to buffer temperature swings.
- In summer or on very long travel days, use a small insulated pouch with a reusable ice pack if you have one. Most trips are fine without, but it is a nice safety net in hot weather.
- Avoid crushing. A firm block can dent. If it does, the taste is the same, but it looks nicer for gifting if it stays neat.
From experience: a properly sealed block has survived plenty of my Oslo-to-California journeys without problems, even with a long layover. Keep it out of direct sun, and you are fine.
How Long Does Brown Cheese Keep
Unopened, factory-packed brunost keeps quite well. You will find a best-before date on the label. Unopened blocks travel fine at room temperature during your flight and transfers. Once home, store it in the refrigerator. After opening, wrap it well or put it in a sealed container. The surface can dry a little if left exposed; just slice a thin layer off if that happens.
If you plan to gift it in a few weeks, do not break the seal. Let the recipient open it fresh. For your own block, I recommend starting it within a week or two of getting home so you catch it at its best.
Serving Brown Cheese Like We Do In Norway
You will need that ostehøvel. If you did not buy one, a very sharp peeler works in a pinch, but the real tool makes life easier.
How we usually serve it:
- On fresh bread or crispbread with a whisper of butter underneath. The butter helps the slices grip and adds gloss.
- With waffles. Norwegian waffles are our love language. Brown cheese melts slightly on the warm waffle and turns into a soft, caramel blanket.
- With jam. Lingonberry or raspberry jams are classic partners. The acidity brightens the caramel notes.
Keep the slices thin. Brunost is sweet and rich, so thin ribbons are the point. A thick slab can taste heavy and miss the texture that makes it fun.
Pairings And Ideas That Travel Well
For an easy, giftable bundle, add:
- A Norwegian crispbread pack. They survive luggage better than fresh bread.
- A small jar of berry jam. If placing in carry-on, watch liquid rules.
- An ostehøvel. Many designs are lightweight, and recipients love getting “the real Norwegian slicer.”
If you have food-loving friends, tell them to try a few extra ideas at home:
- Brunost on buttered toast with a drizzle of honey for dessert-like vibes.
- Shavings over warm oatmeal where it melts and sweetens naturally.
- A thin slice on rye bread with a few slices of apple. Autumn in two bites.
Common Mistakes To Avoid
A few preventable hiccups I see all the time:
- Buying spreads for carry-on. Security often bins them. Put spreads in checked luggage or skip them entirely.
- Opening the vacuum pack before flying. Keep it sealed until you get home or gift it.
- Forgetting the slicer. You can cut brunost with a knife, but it is never quite right. The slicer is half the magic.
- Packing next to strong scents. Perfume or soap can migrate into food. Keep brunost away from toiletries.
A Quick Word On Labels And Allergies
Ingredient labeling in Norway is clear. If anyone you are gifting to has dietary restrictions, snap a photo of the label so you can send them the info before they dive in. Most major brands list milk origin, possible trace allergens, and nutrition in a predictable format. If the recipient is cautious, let them open it themselves so they can read everything first.
Bringing The Taste Of Norway Home
Brown cheese is one of the easiest edible souvenirs to transport, gift, and actually finish. Buy a classic variety in a sealed block, tuck in an ostehøvel, and you have a present that turns a normal breakfast into a tiny Norwegian cottage morning. Keep it sealed, declare food when asked, and avoid spreads in your carry-on. The rest is just thin slices and good bread.