Brunost is a soft Scandinavian cheese made from heated milk, cream, and whey, with a sweet taste due to caramelization. It is commonly eaten in sandwiches and exported from Norway and Sweden. Its texture is stickier than other cheeses, and it can be served in thin slices or squeezed from a tube. Historically made with goat’s milk, it is now made with a blend of cow’s milk and goat’s milk or cow’s milk alone. It is often compared to dulce de leche, but the two have different ingredients and textures.
Brunost is the Swedish and Norwegian name for a soft Scandinavian cheese made from heated milk, cream and whey. Because the sugar in the milk caramelizes as the mixture cooks, brunost has a sweet taste. When packaged in squares, it is slightly firmer than cream cheese. Its flavor is often compared to dulce de leche, a popular treat in Latin American countries. It is commonly eaten in sandwiches.
This caramel cheese is popular in a number of countries, including Norway, Sweden and Iceland. While generally the same in different areas, this cheese has a number of names that vary from place to place, including more mysterious in Denmark, gjetost in Norway, and mesost in Sweden. Most brunost is produced in Norway and Sweden and exported to other countries.
Its texture is different from other cheeses, as it tends to be stickier with the texture of fondant. It is usually served in thin slices, but can also be squeezed out of a tube. A common way to serve brunost is on a simple open sandwich consisting of thin slices of this mild cheese on a single piece of sandwich bread. Another mild cheese called prim has a similar flavor and is used in similar applications, but is softer and easier to spread.
Historically, brunost was made with goat’s milk only, but recipes have grown over time to include a blend of cow’s milk and goat’s milk, or simply cow’s milk alone. While the goat’s milk used in the original brunost is used for many similar purposes to cow’s milk, such as making cheese, butter, and yoghurt, goat’s milk does have some differences. One big difference is that goat milk doesn’t have to be homogenized. The fat in goat’s milk remains suspended evenly throughout the milk, unlike in cow’s milk, where the cream separates from the rest of the milk.
Although the Latin American dessert called dulce de leche tastes similar to brunost caramel, its ingredients and texture are different. Dulce de Leche is made with milk and sugar that has been simmered until golden brown. It lacks the whey and fat cream that is present in brunost and the resulting texture is closer to pudding than cheese. Because it’s more of a pudding than a viable spread, dulce de leche is usually eaten with a spoon or sprinkled onto other desserts such as cakes, cookies, and muffins.
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