Brown cheese
Brown cheese ( norw .: Brunost or mysost , swed .: Mesost ) is a predominantly Norwegian whey cheese that is also regionally represented in Jämtland, Sweden and made from cow, goat or sheep's milk (or a mixture).
The whey is boiled down; The length of the cooking process is decisive for the sweet, caramel-like taste and for the color, which can be light to dark brown. Both are created by the fact that the milk sugar contained in the whey caramelises while stirring vigorously. At the end the milk fat is added (cream, then Norwegian Fløtemysost). The result is a firm cheese that is cut with the cheese slicer . It is usually eaten in thinly sliced slices on white bread or crispbread; jam made from red fruits goes well with the sweet taste.
The most important varieties in Norway are Gudbrandsdalsost , Ekte Geitost and Fløtemysost . The spreadable prim , which is also called soft brown cheese, is produced using the same production method .
Brown cheese was already mentioned in the 17th century by Petter Dass in The Norwegian Valley Way (Norw. 'Den Norske Dale-Viise'). Today around 12,000 tons of brown cheese are produced in Norway every year.
In Sweden the product is called mesost (such as whey cheese), the spreadable variant, often packaged in tubes, is called messmör (such as ' whey butter ').
Trivia
In January 2013, a truck loaded with Brunost caught fire in a tunnel in Norway. The extinguishing work lasted four days, also because of the high flammability of the loaded cheese due to the high fat content.
Individual evidence
- ↑ Cheese fire causes traffic meltdown in Norway tunnel , at http://www.reuters.com . Retrieved March 10, 2017.