BRUNOST: WHEY MADE INTO CHEESE NORWEGIAN STYLE.

Welcome to the homely cook Channel.

Introduce the dish: Brunost, a caramelized cheese from Norway.

Explain that Brunost is made by boiling down whey, the leftover liquid from cheese making.

Discuss the history of Brunost and its evolution from a softer cheese called 'my' to the modern version.

Mention that in 1863, a dairy maid named Anov added cream and goat's milk to the process, resulting in a richer cheese.

Describe the different types of Brunost: good BR Dal (mix of cow's and goat's milk), ECT Gatos (100% goat's milk), and Flo Mis (cow's milk and cream).

Explain how Brunost can be enjoyed on bread with butter or on Norwegian waffles with sour cream or jam.

Discuss how Brunost can be used in cooking to enhance savory sauces, especially for game meats like venison or lamb.

Equipment Needed

Spice Level:

Dietary

Allergens