Norwegian brunost
Scandinavian cuisine has a rich history of creating unique and flavorful dishes that are often associated with the colder climates of the region. One of the most notable and beloved ingredients in Scandinavian cooking is a traditional brown cheese, known as brunost in Norwegian. This cheese, which is also called Geitost or Gjetost, has a distinctively sweet and nutty flavor that can be enjoyed on its own or used as an ingredient in a variety of recipes.
Brunost is made from a combination of goat’s milk and either cow’s milk or cream. The milk is boiled down until it caramelizes and browns, resulting in a cheese with a dark brown color and a sweet, caramel-like flavor. This cheese is often enjoyed with Norwegian flatbread, but can also be used in a variety of dishes. It pairs well with savory ingredients such as smoked salmon, cured meats, or pickled vegetables, as well as sweet flavors like jam or honey.
One popular dish that incorporates brunost is the Norwegian dish called Fårikål. This dish is a stew made with lamb and cabbage, and it is often served with potatoes and brunost. The cheese adds a rich and sweet flavor to the stew, making it the perfect comfort food for chilly evenings.
Brunost can also be used in a variety of desserts. For example, it can be melted and poured over ice cream or used as an ingredient in sweet cheesecakes. It pairs well with chocolate, fruit, and other sweet ingredients.
While brunost can be found in specialty stores outside of Scandinavia, it is still most commonly associated with Norway, where it has a long history. The cheese has been made in Norway since the 19th century, and it remains a staple in Norwegian cuisine today. In fact, it is so beloved that it even has its own national holiday, Brunostens dag (Brown Cheese Day), which is celebrated on November 12th every year.
Making brunost at home is surprisingly easy, though it does require a bit of patience. The process involves boiling down the milk until it caramelizes and thickens. This can take several hours, but the resulting cheese is well worth the effort.
In this recipe, we’ll show you how to make your own brunost at home, so you can enjoy this delicious Scandinavian treat anytime you want. Whether you serve it with flatbread, add it to a stew, or use it in a dessert, you’re sure to love the sweet, nutty flavor of this traditional cheese. So let’s get started!
Ingredients:
- 2 liters of goat milk
- 1/2 cup of cream
- 1/2 cup of sugar
- 1/2 teaspoon of salt
Instructions:
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Pour 2 liters of goat milk into a large, heavy-bottomed pot and place it over medium heat.
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Bring the milk to a slow boil, stirring occasionally to prevent the milk from burning.
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Once the milk has reached a slow boil, reduce the heat to low and continue to simmer for approximately 45 minutes, stirring occasionally.
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As the milk simmers, it will begin to thicken and turn a light caramel color. Continue stirring to prevent the milk from scorching.
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After 45 minutes, add in the cream, sugar, and salt, stirring to combine all ingredients.
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Allow the mixture to simmer for an additional 15-20 minutes, stirring occasionally.
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Once the mixture has thickened and reached a deep caramel color, remove it from the heat.
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Pour the hot mixture into a rectangular mold, smoothing out the top with a spatula.
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Allow the brunost to cool and set for several hours, then remove it from the mold.
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Slice the brunost into thin slices and serve with bread or crackers.
Note: This recipe produces a slightly sweeter and creamier brunost than traditional versions made from cow’s milk.