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Brunost: Norwegian Brown Cheese

Blocks of brunost, Norwegian brown cheese

One of Norway's most intriguing foods (to foreigners at least) is eaten daily by many Norwegians for breakfast, lunch, or as a snack.

Norway’s national diet harks back to its days as a poor country, with a focus on preserving fish and meats in salt, lots of potatoes and simple sauces. This heritage still dominates today with delicacies such as lutefisk eaten through choice rather than necessity.

Read more: Norwegian food & drink

One of Norway’s best loved culinary treats is also one of its simplest and I’m surprised it’s taken me ten months to write about it. Perhaps that's because it took me ten months to even begin to understand it!

Ladies and gentlemen, boys and girls, I present to you the Norwegian phenomenon of… brown cheese. Yes, it really does look like this:

A block of Norwegian brown cheese

Shortly after I arrived in Oslo, my friend Ståle decided to “treat” me to my first taste of this Norwegian phenomenon. I agreed, but on the condition that he try none other than Marmite on toast. It was a cultural culinary exchange like no other!

Brown cheese has a lot in common with Marmite:

  • Both are eaten at breakfast, lunch or tea
  • Both are made using a by-product of another process
  • Both sound utterly disgusting
  • You either love it or hate it
  • Both foods have spawned mad fan groups

Anyway, back to the point. You've probably found this article because you are wondering one thing above all else.

What is brown cheese?

In simplest terms, brown cheese, or brunost as it is written in Norwegian is a tan-coloured ‘whey cheese' with a distinctive caramel flavour.

Part of me feels it’s cheating to use the word cheese in its name at all, because, well, it isn’t technically cheese!

Norwegian brown cheese slicer

The production process is actually quite simple. The water from the whey of goat’s milk is boiled down, which caramelises the sugars. The resulting gloop is left to cool and bingo, you've got yourself some real Norwegian brown cheese.

It's then set into small blocks most commonly of around 500 grams, wrapped and can be eaten (and by some, enjoyed!) immediately.

Types of brown cheese

In Norway most brown cheese is mainly produced by the national dairy TINE, although many regional variations exist. Everyone seems to have a favourite, and somewhat unsurprisingly that also seems to be the variety from the region closet to where they're from!

Read more: Norwegian cheese

But local rivalries aside, if there's any kind of brown cheese on the breakfast or lunchtime buffet table, its fans will make a beeline for it whatever its origin. I'm not normally in that queue, but I think you've cottoned on to that by now.

The most common brand you'll find is Gudbrandsdalsost, marketed by Tine as the ‘original' brown cheese. It's made from a mix of goat's and cow's milk, with a history that can be traced back more than 150 years. Tine describes the taste as 'rounded and full-bodied'.

Brunost and jam

For a lighter taste, try Fløtemysost, made only with cow's milk.

How to eat brunost

The most common way to serve brunost is by using the unique cheese slicer that you can see in some of the pictures on this page. This item is an integral part of any Norwegian kitchen.

You slice off a slither from the block and can eat it atop toast, on a crispbread topped with strawberry jam, or even with waffles. Those are the most common methods, but I've seen it consumed in all manner of inventive ways.

Ståle didn't give up after my first taste of brunost ended quickly with a screwed up face and a mess in the bin. A few weeks later he tried again, but this time incorporated some brown cheese into a sauce for pancakes.

This was much better and made the most of the brunost's sweetness. I recommend trying this out as a good introduction to the unique flavour.

For me, the most off-putting aspect of brunost is the colour. During my first tasting session, I couldn't help but notice the similarity in hue with my floor. So much so, I had to take a photo.

What does brown cheese taste like?

This is a difficult one to describe. Let's return to Marmite for a moment. That's commonly described as a “strong yeasty spread”, which although accurate, isn't descriptive enough for someone who's never tried it. It's exactly the same with brown cheese, you just have to try it.

The trick is to not think of it as a cheese at all. If you are expecting to taste a fine cheddar you will find the taste repulsive! But if you expect to taste a creamy, caramel yet also savoury mixture, you're in for a treat.

A few other blogs I've read describe the taste as “salty goat's fudge” so I guess that's as good a description as any. Let's go with that. Salty goat's fudge. Mmmmm!

Norwegian brown cheese logo

An update

When I first published this post I'd been in Norway for just a few months. I had written that I was slowly becoming accustomed to the charms of brunost. Seven years later, I have to report that I haven't eaten the stuff for years!

There's almost always something else on the table or in the fridge that I prefer to eat. As with all traditional foods, it's each to their own. If you grew up eating brown cheese, you're probably going to love it. Much like Marmite!

What do you think of brown cheese? Let me know in the comments below 🙂

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About the Author: David Nikel

Originally from the UK, David now lives in Trondheim and was the original founder of Life in Norway back in 2011. He now works as a freelance writer for technology companies in Scandinavia.

81 Comments

  1. You should be sure to distinguish between the Gjetost you can get in Norway or at specialty food stores in U.S. The Ski brand is American and not so good!

    1. The Ski Queen brand of brunost is, in fact, Tine’s brand of G35 cheese. The exact same thing. It’s just packaged as SkiWQueen for export.

      1. P’m Mexican=American and have always loved this cheese. I first tried it on a whim, as I LOVE cheese in the 80’s, and have love it it since, It reminds me of a solidified Mexican Caajeta…..go Gjetost!

      1. Mysost = brunost, but it’s not a cheese at all, really just caramel. gjeitost is cheese and not brown cheese.

  2. I think actually that brunost is made from normal cowmilk (there’s a heard of cows on the packet at least).

    In my experience, brunost is sacrosanct. There are rituals and ways of doing things which must be followed to the letter, lest you be cast out of society as a foreign wierdo/corrupting force. That’s not to say that Norwegians don’t do weird things with brunost, but compare and contrast:

    Brunost with a lettuce leaf – weird
    Brunost with wafer thin ham – weird
    Brunost with sliced tomato – weird
    Brunost with chicken – weird
    Brunost with roast biff – sacridelicious
    Brunost on a waffle – snadder
    Brunost with JAM, F***ING JAM – A-OK, PARD’NER

    JAM! JAM! JAM on cheese! Yeah, JAM! I kid you not, JAM! And if your head just exploded, you should see the mess it leaves when you slice a cucumber onto ei skive med brunost while eating lunch with your Norwegian co-workers.

    1. Brown cheese, lingonberry jam, waffle, clotted cream! Just had that at Nordkapp, with great Norwegian coffee. Yum!!!
      We’re from Australia, and had never heard of this. An absolute delight.

  3. Also, fun fact, Julebrunost is actually made in England, since Norwegian dairies don’t have the capacity to produce the amount required themselves.

  4. Maybe I am wrong, but it seems what in Brazil it’s called “Doce de leite”, made with milk and sugar until the second one becomes caramelized enough to turn the white milk into a brown thing, that can be either solid or creamy.
    Some people made ice cream with that, others eat it with mozzarella cheese and others simply spread it on bread.
    It tastes good (I am not a big fan but its taste is not something awkward), almost like a caramel.
    When in Norway in a couple of weeks I will find out if it really tastes like that.
    Ha det bra!

    1. I’m used to goat milk candy from Mexico, but I guess the process must be somewhat different, While having a familiar taste, both products, Latin American milk candy, and brunøst, seem to have flavor and roles of their own.

    2. Yep! Exactly how I define it a doce de leite or dulce de leche salty and with slightly difference in texture…
      😉 lived the pankakes (I guess potato pankakes) with butter cream sugar cinnamon and Brunost, which have another very long name…

  5. Brown cheese is evil. That is all to be said on it.

    However, a pølse in a waffle with strawberry jam on is devine!!

    😀

  6. When we were still living in the UK some Norwegian friends came over for our Wedding, they brought a Kransekake and a block of brown cheese. We had a cheese and biscuit buffet in the evening reception and the brown cheese was cut into pieces and served with the rest of the cheeses. A lot of our guests thought at first that it was fudge and happily ate a piece believing that to be the case – well you can imagine their reaction at the taste!! Not good!!
    I don’t really mind brown cheese but I think you have to be in the mood for it – and know what you are eating lol!
    Marmite on the other hand is something I make sure I stock up on whenever we are back in the UK!

  7. I love brown cheese! I eat it every day, for breakfast, lunch and supper! I almost never eat anything else, now that I think about it. Probably isn’t healthy, but who cares?

  8. Is it possible to know where to buy this delicious brown cheese ….in Switzerland?
    Thanks a lot in advance. Lidia & Hector

  9. Interesting article. You make brown cheese sound delish! But I think when people hear the word cheese, their brains kind of scramble on anything that doesn’t fit the bill. Oh, and I’ve tried vegemite (marmite the same thing?) although it has been more than a few years. Too me, it was like spreading salty mashed bouillon cubes on bread – horrid! I imagine that the taste has to be acquired, and I wonder if the climate in Australia has anything to do with its consumption. I’ve noticed that when I’m home in Hawaii, I eat and crave food differently then when I’m on the mainland, US.

  10. So please enlighten me, my grandmother was from Kristiansund and obsessed with Gjetost, what’s the difference? My mom alternatively also loved Hard Tack…any thoughts? (Me, I was the third generation fattigmann cookie maker, Krumkager, Yulekake, and Leftse…no Lutefiske here though).

    1. Gjetost, or the more modern spelling:Geitost, is originally a term used for the ‘proper’goat’s milk’s cheese made w only goat’s milk. It has a much stronger and distinct favour than the other brown cheeses, which are made with both cows milk and goat’s milk(the most popular version is called Gudbrandsdalost or G35) or even w only cows milk (Mysost=whey cheese,which is sweeter than the varieties w goat’s milk.)All these cheeses are called brown cheese (brunost) or geitost/gjetost, but usually people just mean the G35/Gudbrandsdalsost .

  11. have you guys tried fløtemysost or brunost on toasted bread or non-toasted bread with earl grey tea?
    i highly recommend trying it!

  12. I am a Norwegian who enjoy reading foreigners blogging about Norway, makes me see my own country and culture in a new light (and makes me stop and think about things that have always just seemed natural to me). I will be moving to Dublin in the fall as an exchange student and I am expecting a bit of a cultural shock myself, but I do love the pub culture in Britain and Ireland, in addition to the good old drinking binges of my home country (helgefylla is a way of life), so I suppose I will do just fine. As long as I try to avoid politics, views that are completely normal in Norway seem controversial or shocking to a lot of people living in other places. Even small things, such as the tip often being collected by the restaurant and then distributed equally amongst the staff (waiters, chefs etc.) seems so shock and provoke a few people. Cultural differences are always weird!

    One thing I never wrap my head around, though, is why people DON’T like brunost. I’ve had several international guests and very few of them liked it. A couple of them liked it a lot and wanted to bring it home with them, but many people just didn’t like it. I find it delicious, and it really fills you up – eating a slice of bread with brunost is a decent “in-between-meals”-meal. It feels great to eat, especially during winter for some reason, and you can enjoy it in itself – I sometimes slice off slices just to eat as “snack” when I have a craving for something sweet but doesn’t want to eat candy.

    1. I grew up in a small Norwegian community (Lake Telemark) in northern New Jersey. I discovered your comment after searching for brunost articles. Having consumed that delicious brown ‘cheese’ almost daily for the first 25 years of my life I have of late (40 years later) been craving it. I enjoyed your comments and best of luck in Dublin. Be careful with your helgefylla sessions – lost a lot of friends to that.

  13. Just returned from a 2 week holiday in Norway (I live in British Columbia – the west coast of Canada). Brown cheese was offered on all breakfast buffets and so I tried it – and loved it!!! I ate it every day. Now I am searching here for a place to buy it.

  14. Hi, about 2 years ago we had a very lovely young lady from Trondheim come stay with us and she brought over some brown cheese for us to try…. I love it!! I’m lucky she keeps sending blocks of brown cheese over to me in New Zealand…. which I’m eating at the moment yummy !!! Would love to see if some goat farmer here in NZ could made it. off to enjoy a other slice of yummy brown cheese!! 🙂

  15. Friend from work brought some “brown goat’s cheese” back from a trip and laid it on the SHARE counter. I like cheese so I figured what the heck….cut off a smallish slice (just in case) and tossed it into my mouth. Started making all these EEEUUUUUU faces, but the longer I let it melt on my tongue the better I liked it and actually had another small slice just to be sure I wasn’t crazy. It’s very strong tasting and salty, but strangely addicting. I can easily see it on bread with a fruit jam for the sweet to offset the salty.

  16. Tried it in July ’15 on a trip to Norway. Absolutely loved it at first bite. Hard to find here in the US but a friend gifted us some and we usually have it at Happy Hour paired with a nice Bourbon. The caramel flavor of the cheese pairs very nicely with the Bourbon.

  17. Many years ago my Dad would bring home a small block of a brown cheese, which I thought he called Premost. It was creamed with fresh cream and delicious on toast. Long after he was gone, I tried to find it in grocery stores but they had never heard of “premost”. I found a recipe un an old Norwegian cookbook that simmers a quart of buttermilk and adds a fourth cup of brown sugar. Does anyone know if I am remembering the name wrong? I really enjoyed this brown cheese when I was a little girl.

    1. I adore brunost and eat it when I visit with my family in Norway. However, I an unable to digest cow products so they always get me the pure traditional goats cheese. They’re in northern Norway and its readily available. They always laugh at me because I have it with my aunts strawberry jam and smoked salmon on bread. It is my bizarre little concoction but don’t mock it till you’ve tried it! I am obsessed with it.

      Unfortunately in Australia the only brown cheese I can get is Ski Queen brand gjetost and it’s cut with cows milk so I can’t have it.

      If anyone reads this and knows SOMEWHERE that you can get pure goats milk brunost please let me know! And yes I’ve tried David Jones food hall / The Cheese Shop in Mosman (Sydney, NSW) and online. So annoyed!!!

    2. The name was probably “Primost”, which is very similar to brown cheese (“brunost”). If you ever try tasting the kind of cheese described in this blog it will probably seem very familiar.

      1. My grandfather, who came from Sweden, always gave us Primost, and we loved it. I did not have any for all of my adult life until this summer when I went to Sweden and Norway. It was wonderful. I brought back a block of Fløtemysost for my mother and myself (wish I had brought more), and am now trying to find it here in Minnesota. I have only found the Ski Queen. Anybody have a suggestion?

  18. What a fantastic memory you have stirred. My mouth is watering just thinking of it. I first had it in 1955 when I went on a hitchhiking holiday with my Norwegian friend. I always ate it at breakfast on very dark brown bread. I loved it. Sadly my friend is dead now otherwise I’d get her to send me some.

  19. It’s awesome. I love the stuff. I agree with you on the weird color. I don’t mind now, but the first time I ate brunost I thought it tasted great, but I was put off by the consistency and the color. Now, I can’t stop eating it.

  20. I love it. I first had it in 1990 when my Norwegian flatmate at Uni brought some back after Christmas. I loved it. I couldn’t believe it when I spotted some on Amazon a few weeks ago, and so, 26 yrs after my first taste, I had my second. Totally delicious.

  21. We loved the brown cheese when we visited Norway and brought a couple of blocks back with us. One of them has this on the label: Fløtemysost – A lighter brown cheese made from cow’s milk, with a mild and sweet taste of caramel.

  22. Great article, good humor. I just blogged about my trip to Norway and mentioned the brown cheese. I linked to your article since it was so great. It was not only the color that is a challenge, but the plastic quality. It reminded me of the “play” cheese comes with kid’s kitchens along with the other plastic food. I liked it when I tried it though! Here is the post with the link to your article, https://myviewfromabroad.com/2016/10/23/a-perfect-saturday-in-oslo-flea-market-and-sculpture-park/

  23. We had brown cheese this week on a breakfast buffet at EPCOT in Orlando, Florida. Three of the 4 adults loved it at first bite. The 4th adult wasn’t crazy about it, and the two children wouldn’t try it.

    I can’t wait to find more!

  24. I’ve been eating gjetost since I was a child. Love it. My dad explained most goat cheese in America is part cows milk. He said pure was called ekte. Went to Norway in 1997 and was surprised to find several kinds. All great. Another nice find was tutteberry. I always have a block or three of gjetost in my fridge.

  25. Love it. Not hard to find in stores here on the East Coast (DC area) maybe it is the international flavor of this area. Have eaten it all of my life but my kids always called it caramel cheese and would eat the whole block after school if I didn’t hide it. I grew up in Northern Wisconsin with Norwegian Grandparents nearby.

    1. Yes my lovely norwegian grandmother had lively food around. My favs were Christmas soup and leftsa. I shall try the brown cheese that my island store stocks so very much of.

  26. I spent the last few years visiting Kristiansand and Oslo and immediately fell in love with Brunost. Mmmm Brown Cheese. I brought some home with me and told my family that it is carmelicious and has the consistancy almost of a milk chololate or Sjokolade 🙂 (by the way, Norwegian milk chocolate is AMAZING!) I had a coworker come to Houston frequently and on one trip she brought both Gjetost and Myost for me. I love them both, the Myost is a bit lighter but to me not any better. I think the Gjetost has a larger flavor profile. My family also loves it, I did purchase the proper Cheese cutter. I used to eat this on toast with the yolk insides of a soft boiled egg spread on top….MMMM. Noone looked at me wierd and noone was there to teach me how to eat it so… I miss Norway.

  27. Oh yeah!! I love this stuff, so much in fact, I got addicted to it when I had 2 months just outside Oslo. It reminded me of Caramac bars. For the ultimate sickly, non healthy snack…take a slice of the “cheese” spread some chocolate spread on it and roll it into a tube and consume…yum! Loved your article! Fabulous. Jackie

  28. I love Norwegian brown cheese! I’ve eaten half of what I brought home when visiting Norway, and have enjoyed it each day. It will be a sad day when it is gone.

    Usually I have it with some gluten-free flatbread. The most adventurous I’ve gotten with it is to use it in an omelette. It was delicious!

  29. I can’t imagine anyone saying gjetost has a caramel flavor. It most certainly does not. Not even a trace. It has a very strong, gammy taste and a fairly strong rancid smell. I found it impossible to eat. But I can imagine becoming use to it over time. It is certainly an acquired taste, not easily acquired by most people. I can imagine it would have some benefits, perhaps even some important ones. A lot of smelly stuff like this is especially good for increasing beneficial gut bacteria.

  30. I recently found ekte geitost cheese in a gourmet health store in New Jersey/USA. The label was in Norwegian with an English label pasted on the back that listed the ingredients as pure goat whey, goat cream, and goatmilk. I was sold, even at $15/lb for the little blue wrapped block. Sold because lately I have been unable to consume cow-milk products and had heard that goat milk products are easier to digest and worth trying. WOW! Loved it and will buy it again, mostly for the pure and simple ingredients, but I also like the taste. Unless the label lied it did not list salt as an ingredient although the taste is extremely salty and Norway is famous for a history of salt-preserved meats and fish.

  31. I’m from the USA and I love this cheese/not cheese! The first time I tasted it I wasn’t sure, but it definitely grows on you. I eat it without Jam or waffles or anything for that matter. So, is it a cheese or not? The writer states “The water from the whey of goat’s milk ” is what makes this. Other articles I’ve read say it’s made with Cows milk. A bit confusing. Whatever it is, it’s great! I’d like to know which brand is the best, then I can look for it in the specialty stores.

  32. I grew up on a farm NW of Ponoka, AB. Canada. My mother from Skabu area of Gudbrandsdalen emigrated to Alberta Canada at age 29. She worked as a homemaker helping hand to my Dad’s Norwegian parents. So on this rural Ponoka farm I grew up with the best of Norwegian cooking & baking. Mother brought along all her homemaking & Norwegian cooking gift to Canada. She made Gudbrandsdalen gjetost, homemade butter, and knew how to prepare Lutefisk for our annual Christmas eve supper. She baked bread with milled grain on the farm and there was nothing better than homemade butter, Gjetost & this fresh baked bread & her homemade ‘Flatbrod’. Takk fra Sylvia

  33. I love it, have been eating it since I was a kid but my husband doesn’t care for it. Like you say either you love it or hate it 😊

  34. All I can say is that I am a true convert to that soft caramelized thing they call cheese. Took some convincing to get my family to try it but I made converts of my wife and two daughters. Yuuuuummmmmmy!!!

  35. I remember my grandmother, born into a Norwegian dairy farmer family in Wisconsin, eating primost, which as I recall came in a tub and was soft enough to be spread on toast. It was nicknamed by some “Norwegian peanut butter”. I never liked it as a child, but now always have a block of Tine ekte geitost in my fridge. Christmastime was wonderful, with my Norwegian grandmothers baking all the delicious pastries, flatbrød, and lefse. We always had lutefisk for Christmas dinner. You can still get excellent lefse from a bakery in Blair, Wisconsin https://www.lefse.com

    Now I live in England and get my Norwegian provisions from Scandi Kitchen in London.

  36. I can get it at Scandinavian Specialties in my neighborhood of Ballard in Seattle. I actually prefer the Ekte which is all goat but recently it’s been hard to find or the chunk is too big for me. Plus it costs about 18 dollars! For a while, the Ekte was available in the same small size as the Ski Queen for about 9 dollars. The Ski Queen, made by the same people, gets me by.

  37. We’ve just come back from Norway, the proud owners of two blocks of brown cheese. Yippee! I used to be able to buy this from my local Sainsbury when we lived in London but haven’t seen it anywhere in the UK for years and years and years. I just love the stuff and am so pleased to find that I can order it off the internet, so no more brown cheese famine for me! It reminds me of a cross between dulce de leche and peanut butter and is gorgeous 🙂

  38. Although I am of Norwegian heritage I’ve never had brown cheese before. I’ve finally had a chance to try it in the village of Undredal, Norway. Delicious!! I loved it – especially on a small, crisp cracker, a dab of sour cream and a bit of lingonberries or cloud berries. SO YUMMY!! My mother said the taste reminded her of Eagle brank condensed milk with a fudge consistency. I also tried it fresh from a farm while they were making it – still warm. It was wonderful!

  39. While driving through Norway to a family reunion there with my sister who now lives near Oslo I commented that every household we passed would have brunost. It probably the equivalent of every USA house having peanut butter We grew up eating what we called geitost but was probably brunost. I always bring some home after visiting Norway.

  40. I visited Norway two weeks ago, and on the Oslo-Bergen train I purchased a waffle. I was asked if I wanted brown cheese on it or strawberry jam, and O replied, “Both.” It was amazingly delicious!

  41. I just received a parcel of cheese today from
    A mate on Denmark. He’s a Brit like me and we both love cheese. However I live I. Saigon – well near saigon – er well about 12 km southeast and no bus service. Anyway I can get processed cheddar from a supermarket (horrible). And I can get some French and Italian cheeses from delicatessens in Saigon it the prices are astronomical.

    So my mate sent me s parcel of cheese from Denmark. It took two weeks to get here. It was so rank when it arrived here customs wanted to destroy it as biohazard material.

    In with the cheese was what I thought was a block of chocolate. Turns out it is Norgie cheese. It’s actusly very nice on rye bread.

    Then there was a pack of Camembert, which was as hard as Parmesan and smelled like the dicks I once wore for theee weeks on a NATO excercise in Germany. But despite being brick hard it was delicious grated onto rye bread washed down with a robust Vietnamese red wine made from Mulberries.,

    In the package was a square of something that resembled old WW1 plastic explosive that was sweating profusely. It stank so bad that my Vietnamese wife, who thinks nothing of dipping allegedly edible things into a highly corrosive mixture of nuoc mam fish sauce and chillies, ran outside shouting “hoi wah” (stinky)..

    I don’t know what it is and it does have a downwind stench of snot 59 metres, but spread on rye bread with raw onlion it is sublime, washed down with a drop of the aforesaid red plonk.

    I must ask my mate in Denmark what that last cheese is called – incidentally the paper it was wrapped was disintegrating by the time it got here.

    Norway chocolate cheese gets my vote though – it’s the dogs gonads !

  42. First had Gjetost at Akerhaus restaurant at Epcot (Norway). Really liked the sweet caramel flavor. Have found it locally at Wegman’s. It is Ski Queen $12/lb. Need to try it with some breakfast things to see what I like best.

  43. My partner and I love brunost! My favorite way of eating it is on apple slices. It brings out the luscious salty flavor of the brunost.

  44. We just had this with braunschweiger on crostini slices, just to try because of You Tube and matpakke.
    I must say I was very surprised and now want to try slices on an apple coffee cake.

    It’s… a different taste disorder. I hate goat cheese but the sweet and the mild tang pair well.

    Either that or my Viking DNA took over the tastebuds momentarily.

    It’s going to be a treat thing in this house.

  45. I am so sad to tell you that we cannot find Ski queen here inToronto any more. The say it has been discontinued.Very very sad… Help..

  46. I had my first (and last) taste of this foul concoction 3 weeks ago, on a boat that was just pulling out of Longyearbyen harbour for the 4-day crossing to Jan Mayen. A couple of hours later my head was in a bucket – admittedly not the fault of the cheese, but it is now forever associated in my mind with seasickness, and even just looking at the pictures in this article makes me feel queasy. I’m a confirmed cheesehead and love almost all cheeses, the weirder and stinkier the better, but sadly this stuff must join the Sardinian Casu Marzu as one of the very few exceptions.

  47. I had the same initial reaction as you upon first trying brown cheese. Then I tasted it again with no preconceived notions as to how it should taste. It was then that I developed an appreciation for its unique flavor and creamy texture and I became hooked! I’ve had it alone and also with a sugared butter pancake which was divine. I’m a true fan!

  48. I made my first trip to Norway last October at age 64. My cousins in Trondheim had a picnic for me at the ship-builders museum in Stadsbygd, where I tried my first brown cheese. Helle looked a little nervous when I bit into it and was very surprised when I liked it!

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