Gastronomad #4 July - August 2011
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
SØLID<br />
Brunost<br />
Brunost or mesost (Swedish),<br />
brunost (Norwegian),<br />
mysuostur (Icelandic) or<br />
myseost (Danish) is a brown<br />
Scandinavia cheese. The Norwegian<br />
name brunost means 'brown<br />
cheese'. Gjetost, which is an older<br />
spelling of geitost (goat cheese),<br />
is sometimes used in Norway.<br />
60 Gas�tron�ø�mad<br />
Brunost is a typically Norwegian<br />
full fat whey cheese with a fudgelike<br />
texture and sweet caramel<br />
flavour that was fist made in Gudbrandsdalen<br />
valley more than<br />
130 years ago. Anne Hov, a farmer’s<br />
wife, was the first person<br />
to think of pouring cream into the<br />
kettle of whey. Her “fat cheese”<br />
�: Mette Lassen | �& recipes: Tine<br />
got a higher price than her ordinary<br />
cheese and butter, and she is<br />
reputed to have saved the valley<br />
from financial ruin in the 1880’s.<br />
Brunost’s unique sweet taste<br />
is caused by the natural caramelization<br />
of milk sugar during<br />
production. The colour is brown<br />
and the cheese is sliceable.<br />
Usage<br />
Brunost is traditionally cut into<br />
wafer thin slices and eaten on<br />
toast or crisp bread. It is also suitable<br />
for cooking, e.g. to flavour<br />
sauces or make a sweet fondue.<br />
Physical Description<br />
Composition: Smooth texture,<br />
easily sliceable<br />
Case packing: 500 g<br />
Moisture: 24%<br />
Fat: 29%<br />
Serve with: Lingonberry jam (tyttebaer<br />
syltetøy)
Change language