View source for Brunost

{{Short description|Norwegian cheese}}
{{Use dmy dates|date=December 2023}}
{{Infobox food
| name = {{lang|no|Brunost}}
| image = Brunost.jpg
| image_size = 250px
| caption = {{lang|no|Brunost}} is usually sliced very thinly.
| alternate_name = {{hlist|{{lang|no|Mysost}}}}
| place_of_origin = Norway
| creator = 
| course = 
| type = [[Whey cheese]]
| main_ingredient = [[Whey]], [[milk]], and/or [[cream]]
| variations = {{hlist|{{lang|no|2=geitost (=gjetost)}}|{{lang|no|2=fløtemysost (=Gudbrandsdalsost)}}|{{lang|no|[[primost|prim]]}}}}
| calories = 66
| other = Typically served as a sandwich, crispbread, or biscuit topping, or in sauces
}}

'''''{{Lang|no|Brunost}}''''' ({{lit.|brown cheese}}) is a common [[Norwegian language|Norwegian]] name for '''{{Lang|no|mysost}}''' ({{lit.|whey cheese}}; {{langx|da|myseost}}; {{langx|sv|mesost}}; {{langx|fi|mesjuusto}}; {{langx|is|mysuostur}}''/''{{Lang|is|mysingur}}), a family of soft [[cheese]]-related foods made with [[whey]], [[milk]], and/or [[cream]]. The characteristic brown color and sweet taste result from [[milk sugar]]s being [[Caramelization|caramelized]] after boiling. The term {{Lang|no|brunost}} is often used to refer to '''{{Lang|no|fløtemysost}}''' or '''{{Lang|no|Gudbrandsdalsost}}''' ('[[Gudbrandsdal]] cheese'), which are the most popular varieties. 

{{Lang|no|Brunost}} is primarily produced in Norway and is popular there, and has spread to South Korea.<ref>{{Cite web |last=Kessel |first=Dag |date=5 May 2021 |title=Sør-Korea: – Ja, vi elsker brunost |url=https://www.nrk.no/innlandet/eksport-av-norsk-brunost-til-sor-korea-oker-1.15470802 |url-status=live |archive-url=https://web.archive.org/web/20210506063836/https://www.nrk.no/innlandet/eksport-av-norsk-brunost-til-sor-korea-oker-1.15470802 |archive-date=6 May 2021 |access-date=5 May 2021 |website=[[NRK]] |language=nb-No}}</ref> It is regarded as one of Norway's most iconic foodstuffs, and is considered an important part of the country's gastronomical and cultural identity and heritage.<ref>{{Cite web |last=Johansen |first=Signe |date=24 January 2013 |title=Brunost: the Norwegian cheese that's a hot topic |url=https://www.theguardian.com/lifeandstyle/wordofmouth/2013/jan/24/brunost-norwegian-cheese-hot-topic |website=The Guardian}}</ref>

==History==
Boiling down whey 10:1 to create a brown, cheesy spread (such as the Norwegian {{Lang|no|[[Primost|prim]]}} and Swedish {{Lang|sv|messmör}}) has been common in the [[Scandinavia|Scandinavian countries]] for at least 2,500 years. An archeological find from September 2016 in central [[Jutland]] has determined that a cheese residue on pottery from circa 650 B.C.E. is a type of cheese, potentially similar to {{Lang|no|brunost}}.<ref>{{cite web |last=Beck |first=Mikkel Andreas |date=14 September 2016 |title=Burnt cheese casts light on 3,000 year-old family drama |url=https://sciencenordic.com/archaeology-dairy-products-denmark/burnt-cheese-casts-light-on-3000-year-old-family-drama/1437387 |work=ScienceNordic}}</ref>

However, the creation of the modern, firm, fatty {{Lang|no|brunost}} is commonly attributed to the [[milkmaid]] [[Anne Hov]] from the rural valley of [[Gudbrandsdalen]]. In the second half of the 19th century, Gudbrandsdalen was suffering economically due to falling profits from [[grain]] and [[butter]] sales. While working at the Valseter mountain farm near [[Gålå]] in 1863, Anne Hov (sometimes spelled Anne Haav) came up with the idea of adding cream to the whey when boiling, and to boil it down in an iron pot until the fluid content was reduced to less than 80 percent, creating a firmer, fattier, more cheese-like product. She originally called it '''{{lang|no|feitost}}''' ('fat cheese'). The name later changed into {{Lang|no|fløtemysost}} ('cream whey cheese'). The product immediately caught on, and was soon commonly produced and consumed in the area. This variety is currently the second most popular type in Norway. In 1805, Ole Olsen Evenstad, from what is now [[Stor-Elvdal Municipality]], wrote his cheese manuscript, {{Lang|no|Om Brug af Myse og dens Indkogning til Myssmør}}, but Evenstad does not mention [[Goat milk|goat's milk]] or cream as an additive.<ref>{{Cite book |last1=Espelund |first1=Arne |url=https://www.nb.no/items/URN:NBN:no-nb_digibok_2010081108074 |title=Brunosten: historien til et godt næringsemne gjennom 300 år |last2=Evenstad |first2=Ole |publisher=Arketype |year=1998 |isbn=9788299243025 |location=Trondheim |language=no |url-access=limited}}</ref> 

When Hov married and moved to Rusthågå farm in [[Nord-Fron Municipality]], she started larger-scale production and invented a variety where she added [[Goat milk|goat's milk]] to the mix for a more pronounced taste. The local trader Ole Kongsli liked it so much he thought there might be a market for the product in the capital, Christiania (former name of [[Oslo]]). He started exporting it to his business contacts in Christiania under the name {{Lang|no|Gudbrandsdalsost}} ({{lit|Gudbrandsdal cheese}}), and it became so successful that it contributed significantly to the economy of the region, thus helping Gudbrandsdalen out of recession. In 1933, at age 87, Hov received the [[King's Medal of Merit]] ({{Lang|no|Kongens fortjenstmedalje}}) for her contributions to Norwegian cuisine and economy.<ref>{{Cite web |last=Neverdal |first=Geir |title=Gudbrandsdalsosten og Anne Hov |url=https://www.otta2000.com/Diverse/Gudbrandsdalsost/Gudbrandsdalsost.htm |website=Otta2000.com |language=nb-NO}}</ref>

In modern times, the world's largest producer of {{Lang|no|brunost}} is the Norwegian [[dairy]] [[co-operative]] [[Tine (company)|Tine]], which markets a total of 13 varieties, as well as three types of {{Lang|no|[[Primost|prim]]}}.<ref>{{Cite web |title=Ost |date=3 September 2018 |url=https://www.tine.no/produkter/ost |publisher=Tine |language=nb-NO}}</ref> The second-largest is Norwegian dairy company [[Synnøve Finden]], which markets two varieties of {{Lang|no|brunost}}, as well as two varieties of {{Lang|no|prim}}. There are also a number of smaller, [[artisan]]al producers, mainly in Norway and in the US.<ref>{{Cite web |title=Slow Food Foundation: Sognefjord Artisanal Geitost |url=https://www.fondazioneslowfood.com/en/slow-food-presidia/sognefjord-artisan-geitost/ |access-date=15 July 2021 |website=Slow Food Foundation for Biodiversity}}</ref> 
[[File:Braunkaese.jpg|thumb|250 px|{{Lang|no|Brunost}} with crispbread and cheese slicer]]

==Description==
{{Lang|no|Mysost}} is a family of cheese-related foods made with [[whey]] and [[milk]] and/or [[cream]]. The main ingredient, whey, is a [[wikt:byproduct|byproduct]] of the cheese making process; it is what is left when the cheese is removed from the milk. Therefore, {{Lang|no|brunost}} is not technically cheese. However, it is produced by cheese makers, and is sold, handled and consumed in the same way as cheese. Therefore, it is generally regarded as a cheese. The texture is firm, but slightly softer than [[Gouda cheese]], for example, and lends itself well to cutting and shaping. It does not crumble like hard cheeses. The taste is sweet, and best described as caramel-like, but with a tang that is more noticeable in the variants that contain goat's milk. The variant '''{{Lang|no|ekte geitost}}''' ('true goat's cheese') contains only whey and goat's milk, and has an intense, [[chèvre]]-like taste that cuts the sweetness.<ref>{{Cite web |last=Dunbar-Curran |first=Terri |date=26 April 2012 |title=Whey to go: Choose cheese |url=http://www.iol.co.za/capetimes/whey-to-go-choose-cheese-1.1284451 |url-status=dead |archive-url=https://web.archive.org/web/20120505225357/http://www.iol.co.za/capetimes/whey-to-go-choose-cheese-1.1284451 |archive-date=5 May 2012 |website=Cape Times}}</ref>

==Production==
{{Lang|no|Brunost}} is made by boiling a mixture of [[milk]], [[cream]], and [[whey]] carefully for several hours so that the water evaporates. The heat turns the milk sugars into [[caramel]], which gives the cheese its characteristic brown colour and sweetness. It is ready for consumption as soon as it is packed and refrigerated. Low-fat varieties are made by increasing the proportion of whey to milk and cream.

==Varieties==
{{see also|List of goat milk cheeses}}
In Norway, {{Lang|no|brunost}} is commonly divided into two types: those that contain only cow's cream and/or milk, and the ones that contain some proportion of goat's milk. The latter type is commonly called {{Lang|no|geitost}} or {{Lang|no|gjetost}} ('goat cheese'). Varieties that do not contain any cow's milk are called {{Lang|no|ekte geitost}} ('true goat cheese'). Technically, the name 'true [[goat cheese]]' is misleading, since goat cheese (such as the French [[chèvre]]) is relatively uncommon in Norway, and is commonly called {{Lang|no|hvit geitost}} ('white goat cheese') to avoid confusion.

By far the most popular variety is {{Lang|no|Gudbrandsdalsost}}, which contains a mixture of cow and goat milk, cream, and whey. [[Heidal cheese]] is a type of ''{{Lang|no|Gudbrandsdalsost}}''. In Norway it is so common that it is simply referred to as {{Lang|no|brunost}} or {{Lang|no|geitost}}, assuming that unless otherwise specified, ''{{Lang|no|Gudbrandsdalsost}}'' will be provided. This variety is also the most popular internationally, and in the US it is commonly referred to just as {{Lang|no|gjetost}}. The second most popular variety is {{Lang|no|fløtemysost}}, which has a milder taste due to the lack of goat's milk. The third most popular type is {{Lang|no|ekte geitost}}.

Related to {{Lang|no|brunost}} are {{Lang|no|prim}} (in Norwegian) or {{Lang|sv|messmör}} (in Swedish), which is a soft, sweet spread commonly sold in tubes all across the Nordic countries. This is the original, ancient product made by boiling whey for a shorter period of time than {{Lang|no|brunost}}, and not adding milk or cream. Also, in Norway, {{Lang|no|[[pultost]]}} is traditionally made from byproducts of the {{Lang|no|brunost}}-making process, and has a very distinctive flavour.

Very similar to full cow's milk {{Lang|no|brunost}}, but unrelated to it (probably developed independently) is {{Lang|pt|requeijão moreno}}, from the state of Minas Gerais in Brazil. It is produced in a similar way, by boiling cow's milk until it caramelises and darkens to a brown colour, hence the name {{Lang|pt|moreno}} 'tanned, brown'. {{Lang|pt|Requeijão}} has three varieties: {{Lang|pt|branco}} 'white', {{Lang|pt|de raspa}} 'with scrapes' (because of the streaks of caramelised milk scraped from the pan), and {{Lang|pt|moreno}}. The flavour and texture of the latter have a remarkable resemblance to brunost.{{Cn|date=December 2023}}

[[Image:Messmor.jpg|thumb|{{Lang|sv|Messmör}}]]

==Use==
{{Lang|no|Brunost}} is mostly used as a topping for [[sandwiches]], [[crispbread]], and [[biscuits]]. It is very common in the traditional Norwegian {{Lang|no|[[Packed lunch|matpakke]]}} ({{Lit|food pack}}), which is a common Norwegian lunch—sandwiches are packed in a lunch box in the morning, and carried to work for consumption in the 30-minute lunch break commonly afforded to Norwegian workers. One advantage of {{Lang|no|brunost}} for this purpose is that although its texture changes if not refrigerated, its taste does not. {{Lang|no|Brunost}} is also popular on Norwegian [[waffle]]s,<ref>{{Cite web |title=Dette visste du ikke om brunosten |url=https://www.visitnorway.no/aktiviteter-og-attraksjoner/mat-og-drikke/brunost/ |access-date=13 December 2023 |website=Visit Norway |language=no}}</ref> and as an ingredient in cooking, particularly in gravy for game meat.<ref>{{Cite web |last=Dalseg |first=Elisabeth |date=1 March 2014 |title=Ti ting du kan bruke brunosten til (minst) |url=https://dinside.dagbladet.no/bolig/ti-ting-du-kan-bruke-brunosten-til-minst/61233515 |access-date=2023-12-13 |website=DinSide |language=no}}</ref>

==Nutrition==
To what extent {{Lang|no|brunost}} is healthy has been the subject of some controversy in Norway.<ref name="kk.no">{{Cite web |last1=Førsund |first1=Silje Karine |last2=Ruud Engen |first2=Tone |date=25 February 2014 |title=Ekspertenes dom over brunosten |url=https://www.kk.no/livsstil/ekspertenes-dom-over-brunosten-26364 |website=[[Kvinner og Klær|KK]] |language=nb-NO}}</ref> On the one hand, {{Lang|no|brunost}} contains high amounts of [[calcium]], [[proteins]] and [[vitamin B]], as well as [[iodine]], which is beneficial. It also does not, as other cheeses do, contain salt. It used to contain significant amounts of iron because it was traditionally made in iron pots. In fact, when modern production methods with aluminium pans were introduced by the Norwegian dairy co-operative, the government was worried that it would significantly reduce iron intake in the general population, and ordered iron to be added to the cheese. On 1 September 2001, however, a ban on the addition of iron to {{Lang|no|brunost}} was introduced.<ref>{{Cite journal |last=Ulvik |first=Rune J. |date=10 December 2001 |title=Slutt på jern i brunosten |trans-title=The end of iron in ''brunost'' |url=https://tidsskriftet.no/2001/12/redaksjonelt/slutt-pa-jern-i-brunosten |journal=[[Journal of the Norwegian Medical Association]] |language=no |eissn=0807-7096}}</ref> A few years later, exceptions to the ban were introduced after health authorities identified an increasing incidence of iron deficiency in younger age groups.<ref>{{Cite web |date=30 June 2017 |title=Test av brunost: Ikke bare usunt |url=https://www.aftenposten.no/foreldreliv/i/OpybGk/test-av-brunost-ikke-bare-usunt |access-date=13 December 2023 |website=[[Aftenposten]] |language=nb |quote=I 2001 sluttet man å berike brunost med jern fordi en del av befolkningen tar opp for mye jern i kroppen (hemokromatose). {{!}} For noen år siden fikk produsentene lov til å tilsette jern til prim beregnet for barn, og nå nylig kom det en brunost for barn og ungdom (Junior) som også er beriket med jern. |trans-quote=In 2001, ''brunost'' stopped being fortified with iron because a percentage of the population absorbs too much iron (hemochromatosis). A few years ago, manufacturers were allowed to add iron to prim intended for children, and recently a brown cheese for children and adolescents (Junior) was introduced that is also fortified with iron.}}</ref> Modern {{Lang|no|brunost}} does not contain significant amounts of iron.<ref>{{Cite web |title=Inneholder brunost jern og jod? |url=https://www.melk.no/Kosthold-og-helse/Jod/Inneholder-brunost-jern-og-jod |access-date=13 December 2023 |website=melk.no |language=no}}</ref>

On the other hand, the (natural) sugar content of {{Lang|no|brunost}} is quite high, and also the fat content is significant, causing some to warn against it, and even likening it to [[milk chocolate]].<ref>{{Cite web |last1=Bjørner |first1=Ole |last2=Welde |first2=Loe |last3=Andersen |first3=Ulf André |date=15 August 2003 |title=Advarer mot brunost |url=http://www.dagbladet.no/dinside/2003/08/15/376020.html |archive-url=https://web.archive.org/web/20101008045555/http://www.dagbladet.no/dinside/2003/08/15/376020.html |archive-date=October 8, 2010 |website=Dagbladet |language=nb-NO}}</ref> Some tests have shown major nutritional differences between different varieties of {{Lang|no|brunost}}.<ref>{{Cite web |last=Arsky |first=Gunn Helene |date=4 March 2011 |title=Sunne og usunne brunoster: Vi har testet 18 brunoster - det ernæringsmessige spriket er stort |url=https://www.dagbladet.no/2011/03/04/tema/klikk/helse/tester/15676661/ |website=Dagbladet |language=nb-NO}}</ref> Also, it has been pointed out by nutrition experts that the fat content of most {{Lang|no|brunost}} is significantly lower than that of numerous other cheeses, such as soft cheeses.<ref name="kk.no" />

Where many sorts of cheese are naturally [[lactose]] free, brunost is high in lactose.<ref>{{cite web |url= https://www.tine.no/helse/allergi-og-intoleranse/oster-for-laktoseintolerante|title= Laktoseinnhold i ost|date= 13 June 2018}}</ref>

==Brattli tunnel fire==
In January 2013, a [[truck|lorry]] caught fire in the {{convert|3.5|km|abbr=on}} long Brattli tunnel in [[Tysfjord Municipality]]. The temperature of the burning lorry rose so high that the {{convert|27|t}} of {{Lang|no|brunost}} it was carrying caught fire also. Its fats and sugars fueled the blaze and prevented firefighters from approaching it until four days later when most of it had burned out. The tunnel was severely damaged, and was closed for repair for several months afterward. The accident was widely publicized in international media, and was dubbed "the goat cheese fire". It was likened to the 1999 [[Mont Blanc tunnel fire]], when a truck carrying [[margarine]] and [[flour]] caught fire.<ref>{{Cite web |date=22 January 2013 |title=Norway goat cheese fire closes tunnel |url=https://www.bbc.co.uk/news/world-europe-21141244 |website=BBC News Europe}}</ref><ref>{{Cite web |last=Coleman |first=Korva |date=23 January 2013 |title=Burning Cheese Closes Norwegian Road For Days |url=https://www.npr.org/blogs/thetwo-way/2013/01/23/170057690/burning-cheese-closes-norwegian-road-for-days |website=NPR}}</ref>

==References==
{{Reflist}}

==Further reading==
*{{Cite book |last=Espelund |first=Arne |title=Brunosten, historien til et godt næringsemne gjennom 300 år |publisher=Arketype |year=1998 |isbn=82-992430-2-5 |location=Trondheim |language=no}}

==External links==
{{commons category|Brunost}}
*Preben S. Ottesen, [https://www.snl.no/brunost "Brunost"], ''[[Store norske leksikon]]'' {{in lang|no}}

{{Whey cheeses}}
{{Norwegian cheeses}}

[[Category:Norwegian cuisine]]
[[Category:Norwegian cheeses]]
[[Category:Goat's-milk cheeses]]
[[Category:Spreads (food)]]
[[Category:Whey cheeses]]
[[Category:Dairy products]]
[[Category:Swedish cheeses]]
[[Category:South Korean cuisine]]