Milk, one of the ingredients of brunost.
Brunost is the Swedish and Norwegian name for a Scandinavian soft cheese made from warmed milk, cream and whey. Because the milk sugar caramelizes as the mixture cooks, brunost tastes sweet. When packaged in squares, it is slightly firmer than cream cheese. Its flavor is often compared to dulce de leche, a sweet popular in Latin American countries. It is commonly eaten in sandwiches.
Brunost is popular in Norway.
This caramel flavored cheese is popular in several countries including Norway, Sweden and Iceland. Although generally the same in different areas, this cheese has several names that vary from place to place, including myseost in Denmark, gjetost in Norway, and mesost in Sweden. Most brunost is manufactured in Norway and Sweden and exported to other countries.
Its texture is different from other cheeses, as it tends to be more sticky with a fudge consistency. It is usually served thinly sliced, but it can also be squeezed into a tube. A common way to serve brunost is with a simple, open-faced sandwich, which consists of thin slices of this sweet cheese on a single piece of sandwich bread. Another sweet cheese called prim carries a similar flavor and is used in similar applications, but is softer and easier to spread.
Historically, brunost was only made with goat’s milk, but recipes have grown over time to include a mixture of cow’s milk and goat’s milk, or simply cow’s milk alone. Although the goat’s milk used in the original brunost is used for many purposes similar to cow’s milk, such as making cheese, butter, and yogurt, goat’s milk has some differences. One of the main differences is that goat’s milk does not need to be homogenized. The fat in goat’s milk remains evenly suspended in the milk, unlike cow’s milk, where the cream separates from the rest of the milk.
Although the Latin American sweet called dulce de leche has a caramel flavor similar to brunost, its ingredients and texture are different. Dulce de leche is made from milk and sugar that have been cooked until golden brown. It lacks the whey and cream that is present in brunost, and the resulting texture is more like pudding than cheese. Being more of a pudding than a workable paste, dulce de leche is usually eaten with a spoon or washed down with other sweets such as cakes, cookies, and muffins.