Norwegian brown cheese, or brunost, is one of those foods that confuses visitors at first bite and then becomes the thing they pack in their suitcase on the way home. It is caramel-sweet, gently tangy, and made from whey that has been cooked until the sugars caramelize. In Norway it shows up at breakfast, in school lunch boxes, on waffles after a ski, and even melted into sauces for game stews. If you want to eat it like we do here, you need only a simple tool, a good slice of bread or a waffle, and an open mind.
Short answer if you are in a hurry: slice brunost very thin with an ostehøvel the Norwegian cheese slicer, lay it on buttered bread or a waffle, and enjoy it with coffee or black tea. Keep the slices delicate, pair with a little jam if you like, and let the caramel notes lead rather than trying to treat it like cheddar.
Let’s take a deeper dive into the world of brown cheese in Norway.
What Is Norwegian Brown Cheese, Really
Brunost is not a cheese in the strict French sense, it is a whey cheese. After traditional cheesemaking, the leftover sweet whey is simmered for hours until it thickens and the milk sugars caramelize. Cream or goat’s milk may be added depending on the variety. That is why brunost tastes sweet and fudge-like, with hints of caramel and a gentle sour edge. It slices cleanly when cold, softens nicely on warm bread, and is a very different experience from typical yellow cheeses.
You will see names like Gudbrandsdalsost, Fløtemysost, Ekte Geitost, and sometimes the lighter color Prim which is spreadable. The darker the color, the deeper the caramel flavor. Goat versions have a more pronounced tang and a subtle nuttiness.
Essential Gear: The Cheese Slicer, Ostehøvel
If you take one thing from this article, let it be this: Norwegians slice brunost thin, with an ostehøvel. The ostehøvel was invented in Norway and lives in every kitchen drawer here. It gives you even, delicate slices that allow the sweetness to balance the salt and fat. Thick slices can overwhelm the palate and turn the texture heavy.
How to use it like a local:
- Keep the brunost chilled so the surface is firm.
- Place the block flat side down. Start at the wide end.
- Pull the slicer toward you in one smooth motion, keeping light pressure. Aim for slices you can almost see through.
- If the edge starts to crumble, rotate the block to a fresh face or chill it for a few minutes.
A small domestic tip from my own kitchen: I keep a simple plastic brunost cover on the block in the fridge. It prevents drying and keeps the surface ready for clean slices.
Classic Ways To Eat Brunost
On Bread With Butter
This is the everyday way. We usually eat brown cheese as pålegg, which means a topping for bread. Take a slice of fresh bread, crispbread, or rye bread, spread a thin layer of real butter, then lay two or three thin slices of brunost on top. The butter is important, it mellows the sweetness and gives the right mouthfeel. With coffee, this is a very Norwegian breakfast.
On Waffles After A Hike Or Ski
Ask any Norwegian about waffles, and brunost will come up quickly. Our waffles are heart-shaped and softer than Belgian waffles. Put warm waffle on a plate, add a pat of butter, then brunost slices on top. The heat softens the cheese, and if you like, add a teaspoon of strawberry, raspberry, or cloudberry jam. This is standard fare at mountain cabins and ski trail cafés.
In The Lunch Box, Matpakke
Schoolchildren and office workers alike bring matpakke, a packed lunch of sliced bread with toppings. Brunost is a frequent choice because it travels well and does not smell strong. Butter the bread, add brunost slices, sometimes a thin layer of jam, then wrap. Simple and satisfying.
On Crispbread For A Quick Snack
Crispbread, knekkebrød, is everywhere and keeps forever. It pairs beautifully with brunost, especially the lighter Fløtemysost versions. Butter first, then cheese. The crunch balances the creamy sweetness.
Pairings That Norwegians Actually Use
Brunost does not want complicated pairings. Keep it clean and let the caramel speak. Try these combinations the way we do at home.
- Butter is essential. If you skip it, the cheese can taste one-note.
- Jam in moderation. Strawberry, raspberry, lingonberry, or cloudberry. Use a thin stripe rather than a dollop. The acidity brightens the sweetness.
- Coffee or black tea. The slight bitterness is a perfect counterpoint.
- Fresh fruit like sliced apples or pears on the side. Not on top of the cheese, just alongside.
- Sour cream occasionally on waffles if you want a richer bite, though many prefer butter only.
What we generally do not do is add cucumber, tomato, or cold cuts with brunost. Save those for yellow cheese or ham.
Which Brunost To Buy For Your First Taste
If you are new, start with Gudbrandsdalsost. It is the classic cow-and-goat blend, medium brown, and very balanced. If you prefer milder and creamier, choose Fløtemysost. For a bigger tang and deeper caramel, pick Ekte Geitost, which is all goat’s milk and darker in color. There are also small-format travel blocks that fit easily in a daypack, handy if you are roaming around Norway and want a picnic.
A note on nutrition and diet: brunost is made from milk whey, so it contains lactose and dairy proteins. It is not lactose-free, although the cooking reduces water and concentrates sugars. If you are sensitive to lactose, approach carefully. It is vegetarian-friendly since no animal rennet is used, but it is still a dairy product.
How Norwegians Order Brunost In Cafés And Bakeries
If you want to sound local, ask for a vaffel med brunost, a waffle with brown cheese. In a bakery, you can ask for brødskive med brunost, a slice of bread with brown cheese, or knekkebrød med brunost for crispbread. You will often be asked if you want jam. Say ja, litt syltetøy if you want a little, or nei takk if you prefer plain. Pronunciation tip: brunost is roughly “BROON-ohst.”
Cooking With Brunost
While most Norwegians eat brunost cold on bread or waffles, we also use it in cooking, especially in autumn. A small slice melted into a game stew gives the sauce a gentle caramel note and silkier texture. You can do the same in a mushroom gravy or a pan sauce for meatballs. Start with a thin slice, let it melt, then taste before adding more. It should round the flavor, not make the dish sweet.
A home trick from my mother: if a tomato-based sauce tastes too sharp, a wafer of brunost can soften the acidity without adding cream. Add sparingly and whisk well.
How To Store And Travel With Brunost
Brunost keeps well, which is part of its popularity. Follow these habits we use at home.
- Keep it cold and covered. Store in the fridge in its original wrapper inside a resealable bag or a dedicated brunost box. Exposure to air dries the surface and makes slicing ragged.
- Slice cold, eat at room temperature. For the neatest slices, cut it straight from the fridge. If you prefer a softer bite, let the slices sit on the bread for a minute before eating.
- Trim the edge if it dries. A thin paring with a knife brings back a smooth face.
- Travel tip. For day trips, wrap a few pre-sliced pieces in baking paper rather than carrying the whole block. If you do pack the block, keep it insulated in summer as it softens quickly.
Common Mistakes To Avoid
Even Norwegians tease each other about this. Here is what to watch for.
- Do not cut thick slabs as if it were cheddar. The flavor gets cloying, and the texture turns waxy. Thin is the rule.
- Do not skip the butter. It is not a diet trick, it is a flavor rule. Butter balances sweetness and helps the slices stick to the bread.
- Avoid mixing with savory toppings like ham, tomato, or cucumber. Brunost is its own thing. Let it be the star or pair only with a touch of jam.
- Do not try to grate it. It gums up. If you need it in a sauce, shave thin slices and melt gently.
Bringing Brunost Home
You can buy brunost in most Norwegian supermarkets, corner shops, and many airport shops. It travels well in checked baggage. If you bring it as a gift, include a simple Norwegian ostehøvel. People remember the slicer as much as the cheese. At home, guide your friends through the first bite: thin slices, buttered bread, maybe a spot of jam, and coffee alongside. You will see the lightbulb go on.
A Simple Brunost Routine You Can Copy
Here is a very typical Norwegian morning routine you can follow anywhere. Brew coffee. Slice a piece of whole grain bread. Spread real butter edge to edge. Use the ostehøvel to pull three thin slices of Gudbrandsdalsost and lay them slightly overlapping. Sit by the window for five minutes, sip, and snack. If you want a treat later in the day, make a soft waffle, add butter, brunost, and a teaspoon of strawberry jam. That is Norway in two bites.
Remember, the key is thin slices and a calm hand. Once you get that right, brunost stops being strange and becomes exactly what it is to us here, everyday comfort with a little taste of the mountains.