Norwegian brown cheese, known as brunost, is one of the most distinctive tastes you’ll meet in Norway. It looks like a block of fudge, slices like chocolate, and tastes sweet-savory with a gentle tang that reminds many people of caramel. You’ll see it on breakfast buffets, in hikers’ lunch packs, and melting into sauces for game. For visitors, brunost is both a curiosity and a flavor that sticks in the memory long after the fjords fade from view.
If you’re wondering how to eat Norwegian brown cheese, the short answer is simple: slice it very thin with a cheese slicer and enjoy it on bread, crispbread, or waffles. The most common pairings are butter plus brunost on a slice of bread, or brunost with sour cream and jam on warm waffles. There are several styles of brunost, from mild and creamy to bold and goaty; choosing the right one for your palate makes all the difference.
Let’s take a deeper dive into the world of Norwegian brown cheese and how to enjoy it like a local.
What Brunost Actually Is
Brunost isn’t cheese in the usual sense. It’s made by slowly boiling whey, the liquid left over from cheese making, until the natural milk sugars caramelize and the liquid reduces to a glossy, sliceable block. Cream or milk is added along the way to set the texture and flavor. That caramelization is why brunost has its signature toffee color and slightly sweet taste.
The flavor ranges from mild and milky to noticeably “barny” depending on how much goat’s milk is involved and how far the whey is cooked. The darker the color, the deeper and more pronounced the taste.
Know Your Brunost: The Main Types
Understanding the main varieties helps you pick a favorite.
Fløtemysost
This is the gentlest entry point. Made with cow’s whey and cream, it’s lighter in color and flavor, with a creamy, toffee-like sweetness. Great for children and newcomers.
Gudbrandsdalsost
Norway’s classic everyday brunost. It blends cow and goat elements for a balanced taste: sweet and caramel-like with a hint of goat complexity. If you buy just one, make it this one.
Ekte Geitost
Made from goat’s whey (and usually goat’s milk and cream too), this is darker and bolder. Expect a tangy, slightly sharp edge. Fans love it for its character; if you enjoy goat cheese, start here.
Prim
A spreadable cousin rather than a true slicer. It’s softer, sweeter, and comes in tubs or tubes. Lovely on pancakes and waffles, especially for kids.
If you’re shopping, you’ll see national brands and regional producers on the shelf. The flavor differences are real, so trying two styles side by side is worth it.
The One Rule: Slice It Thin
Norwegians rarely cut brunost into chunks. Use a cheese slicer, the classic Norwegian ostehøvel, and shave off thin, even ribbons. Thin slices balance the sweetness and let the flavor bloom without overwhelming the bread or waffle beneath. If you don’t have a slicer, a sharp vegetable peeler also works in a pinch. Pre-sliced packs are common in supermarkets and very convenient for picnics or road trips.
Classic Ways to Eat Brunost
On bread with butter
This is the everyday way. Spread a modest layer of butter on a slice of fresh bread or a soft roll, then layer thin brunost slices. The butter rounds out the sweetness and adds just enough salt.
On crispbread (knekkebrød)
A staple in Norwegian kitchens. The crunch of seeded crispbread contrasts beautifully with brunost’s silky texture. Add a few slices of cucumber or apple for freshness.
On waffles
Norwegian waffles are heart-shaped and softer than Belgian ones. Top a warm waffle with brunost and watch it melt slightly. Many add a spoon of sour cream and a dollop of jam (strawberry, raspberry, or lingonberry) to create a sweet-tangy stack that hits every note.
On svele or lefse
Along the west coast, you’ll find soft, pillowy griddle cakes called sveler served with brunost on ferries and cafés. In many regions, thin potato flatbreads like lefse or lompe get the brunost treatment too.
In the lunch pack (matpakke)
Norwegians love a simple packed lunch. Brunost sandwiches show up everywhere from schoolyards to mountain trails. It travels well, doesn’t crumble, and tastes like home.
Smart Pairings That Just Work
Coffee is brunost’s best friend. The roast cuts through the sweetness and highlights the caramel notes. Tea works too, especially black or robust breakfast blends.
Jam and sour cream are time-honored on waffles. Lingonberry, raspberry, or cloudberry jam adds acidity and aromatic fruitiness that keeps the bite from feeling heavy.
Fresh fruit such as apple or pear slices refresh the palate and make brunost feel lighter. For a brunch board, alternate thin brunost curls with crisp apple wedges and toasted walnuts.
Butter is the quiet hero. A thin butter layer under brunost adds fat and salt, which balances sweetness and makes the whole bite more satisfying.
Cooking With Brunost
You’ll find brunost in Norwegian kitchens not only on bread, but in pots and pans:
Game sauces and stews
A small cube whisked into a brown gravy for venison, moose, or reindeer adds silkiness and a subtle caramel depth. It doesn’t make the sauce sweet; it rounds off the edges.
Kjøttkaker gravy
Norwegian meatballs often bathe in a brown sauce that can include a touch of brunost for color and body.
Pan sauces for mushrooms
Finely chopped mushrooms sautéed with butter, stock, and a thin shaving of brunost deliver a foresty, umami-rich side for autumn dinners.
When cooking, less is more. Start with a teaspoon or two per pan and taste. You’re not aiming for dessert; you’re adding complexity.
Where to Buy Brunost in Norway
Every supermarket carries brunost in blocks or pre-sliced packs. Convenience stores at train stations and gas stations also stock it, because this is everyday food. For a tasting experience, pick up two small blocks in different styles and compare them on bread at breakfast. If you’re visiting during summer, farmers’ markets and local dairies sometimes sell regional editions with a bit of terroir in the flavor.
If you’re flying home, sealed blocks pack easily and keep well in a cool bag. Many airports in Norway stock brunost in travel-friendly sizes.
How to Store It
Keep brunost refrigerated. Once opened, wrap it tightly or store in a snug container so the surface doesn’t dry out. A dedicated cheese cover keeps the cut face clean and smooth for your slicer. Brunost keeps for weeks in the fridge; if the surface dries a bit, shave off a thin layer and you’re back to a glossy face.
Freezing is possible but not ideal, as it can make the texture more crumbly. If you must freeze, use smaller pieces and thaw slowly in the fridge.
Nutrition and Dietary Notes
Brunost is made from whey that’s been reduced until much of the milk sugar concentrates and caramelizes. That means it’s naturally sweet and calorie-dense compared with most cheeses. Think of it as a flavorful topping rather than something to pile high.
Because it’s whey-based, lactose content is significant. Those with lactose intolerance often need to limit or avoid brunost. If you’re sensitive, try a very small amount and see how your body responds, or opt for other Norwegian cheeses like Jarlsberg or Norvegia.
How to Order and What to Ask For
At a café or hotel breakfast, you can ask for brunost by name or simply look for the brown slices near the bread station. If you want a mild style, say “fløtemysost” or “the mild brown cheese.” If you enjoy goat cheese tang, ask for “ekte geitost.” On waffles, requesting brunost plus sour cream and jam will rarely raise an eyebrow; it’s a beloved combination.
Common Mistakes to Avoid
Cutting thick chunks
Tempting, but brunost shines in thin ribbons. Thick pieces can feel cloying and mask the subtleties.
Skipping the butter
You can eat brunost without butter, of course, but a very thin butter layer transforms the bite, bringing out the caramel and balancing the sweetness.
Putting it on very salty toppings
Brunost is happiest with neutral or lightly salty companions. Strongly salty fish spreads or cured meats tend to clash with its sweetness.
Starting with the strongest style
If you’re new to brunost, begin with fløtemysost or Gudbrandsdalsost. Save the darker, goaty blocks for your second round.
Little Cultural Touchpoints
You’ll meet brunost in places that quietly define daily life here: family breakfasts with fresh bread, ferry cafés serving warm sveler with thin brunost slices, and mountain huts where a thermos of coffee, crispbread, and brunost appear from a backpack. In Norwegian homes, the cheese slicer often sits out next to the breadboard. It’s a small ritual: open the bread box, swipe a few ribbons, and you’ve got a quick, satisfying slice that tastes like Norway.
Bringing Brunost Home
For gifts, small blocks travel best and handle a day or two without perfect refrigeration if kept cool. Choose pre-sliced packs if the recipient doesn’t own a cheese slicer. If you’re gifting to a foodie, include a simple Norwegian-style slicer; it’s a useful souvenir and the surest way to get the texture right. Always check your destination’s rules on dairy imports, and keep the original packaging intact.
A Simple Starting Ritual
If you want the easiest, most Norwegian way to try brunost at home, do this: toast a slice of good bread lightly, butter it while warm, and lay on two or three thin brunost ribbons. Sit with a mug of coffee and take a small bite first. Notice the caramel, the gentle dairy tang, the way the butter steadies it. That’s brunost doing exactly what it’s meant to do.