This post is made in partnership with TINE.
If there’s one quintessential “cheese” that Norway is known for it’s brown cheese – with its sweet, yet salty and nutty, with a hint of caramel, flavors. Brown cheese or ‘Brunost’ is a by-product of cheesemaking. The leftover whey is cooked down until it caramelizes and turns a lovely deep brown color. When enough moisture has evaporated, the caramelized mass is placed in a form and left to solidify. Traditionally, the forms were made of wood and could have an intricate pattern embellished inside of it to imprint onto the cheese, providing an elegant status of Norway’s farming culture.
The story of Brunost and its popularity traces back to Anne Hov in the summer of 1863. While variations of “whey cheese” were already being produced as far back as anyone can guess and first written about in the 14th century, it was Anne’s recipe that struck a chord and turned it into a commercial success that would make it one of Norway’s most beloved food products. Her addition of cream into the whey created a rich and creamy Brunost that eventually became Norway’s national cheese and a symbol of national pride.
There are various kinds of brown cheese made today. Typically, they are divided into those made of cow’s milk, those made with the addition of goat’s milk, and those made of only goat’s milk. Each type giving unique flavor profiles and colorization, and collectively they are commonly referred to as Brunost.
What makes brown cheese so special is that it irrevocably represents the traditional Norwegian farm life; everything from the romantic notions of the summer seter to the hard labor and struggles faced, as well as the successes and innovation that has steered the dairy to what it is today. It provides a connection to the natural landscape of Norway and highlights the quality of the dairy products found here. In some varieties, the tanginess of the goat’s milk is so prominent that it feels as though you are tasting the farm itself. So, for those who appreciate knowing where their food is sourced, this is an absolute sign of farm to table. Utilizing whey, a by-product of cheesemaking, means it’s also a sustainable approach to food waste. At the end of the day, though, people love brown cheese because it happens to be incredibly delicious.
It’s difficult to pinpoint my very first taste of Brunost – it was somewhere mixed in with all the other exciting flavors I was being introduced to as a first-time visitor to this incredible country. While the sights, smells, and excitement of experiencing Norway for the first time may have clouded that exact moment, it only took one bite for me to completely understand and appreciate this culinary gem that belongs to Norway.
I spent three months during my first summer here eating my way through blocks of Brunost. It was the most simple and exquisite flavor to top on my slice of hearty bread, where other toppings such as caviar in tube form couldn’t quite grab my attention in the same way. I remember my mother-in-law making finnbiff, a stew made of thinly sliced reindeer, and she explained that the rich sauce encompassing the dish always had a few slices of Brunost added in as per custom and to ensure the right amount of creaminess.
Brown cheese has been a part of life ever since that summer. It’s always in the fridge and adorns slices of bread and baked goods at will. I’ve had the pleasure of visiting local producers of Brunost and have begun to see the innovations of taking it from a topping to incorporating it more so into desserts, entrees, and the like. It was from these interactions that I began looking at Brunost as an ingredient I could incorporate in my everyday cooking whilst still celebrating its traditional place on top of my baked goods and waffles.
Brunost is made all over the Norway, and its quality has seen incredible international success over the years. Luckily, it’s not just contained to Norway as it’s also available in certain areas across the globe by TINE. Meaning, brown cheese can become a part of your everyday too.
TINE is owned by a cooperative of Norwegian farmers that serves Norway as the main producer, distributor, and exporter of commercial dairy products, including Brunost variations. A few years back, I had the pleasure of visiting some of the farmers and cheese producers working for TINE while filming the TV series, Ostereisen “The Cheese Journey”. I was amazed at just how dedicated the farmers across Norway are in ensuring the best quality of life for the animals, which in turn results in the best quality milk. The cheese producers were also some of the most innovative people I have met, with a passion for crafting cheeses that highlight the quality and pride of Norway.
The collective of TINE, in its mission to support farmers and communities as well as make dairy products available across the country and internationally, is incredibly paramount to sustaining the dairy traditions in Norway.
That’s why I am so pleased to announce that I will be teaming up with TINE as the Brunost brand ambassador this year, with the goal of showing you just how versatile it is in the kitchen!
Each month, I’m going to be sharing a recipe featuring brown cheese here on North Wild Kitchen – everything from sweet to savory dishes. I’d love for you join in and celebrate this iconic cheese by making these dishes and/or sharing ones that you are making at home. There will also be other exciting brown cheese adventures along the way in 2020, so stay tuned!
TINE Brunost can be found internationally, which is why I’m thrilled that those of you outside of Norway can access this very Norwegian cheese and incorporate it into your everyday cooking.
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Let’s continue carrying on the brown cheese love ♥