Gudbrandsdalsost
Gudbrandsdalsost is a type of brown cheese (Norwegian: Brunost ) from Gudbrandsdalen in Norway . It is made from (cow) whey ( Myse ), cream ( Fløte ), (cow) milk ( Melk ) and about 10% goat's milk ( Geitemelk ). The cheese has a delicate brown color and a clear aftertaste of caramel , which results from the special manufacturing process: the milk is boiled until the sugar it contains caramelizes and gives the cheese its characteristic properties. It is usually eaten in thinly sliced slices on crisp bread or white bread, sometimes with jam made from red fruits. Occasionally, it is also used to flavor sauces .
Around 12 million kilograms of brown cheese are produced each year, about half of which is Gudbrandsdalsost. The first known production of this type of cheese dates back to 1850. Many Norwegians consider this typical cheese to be a kind of national symbol .