Brunost på Brød
The Quirky Foodster Team
Ingredients
- Crispbread or bread — 4 slices
- Brunost (Norwegian brown cheese), thinly sliced — 100 g (3.5 oz)
- Butter, for spreading (optional)
Method
- Spread the bread lightly with butter if using.
- Using a cheese slicer, shave thin, even slices of brunost.
- Layer the slices over the bread.
- Serve immediately.
Introduction: Thin slices of caramel-brown whey cheese served on crisp bread, one of Norway's most distinctive and beloved breakfast foods.
Cultural Background: Brunost, a caramelised brown cheese made from whey, is a proudly Norwegian invention found on nearly every breakfast table, its sweet, fudge-like flavour instantly recognisable and deeply nostalgic for Norwegians.
Tips: A traditional Norwegian cheese slicer (osthøvel) gives the thinnest, most even slices, which is key to enjoying brunost properly. Brunost is quite rich and sweet, so thin slices are traditional rather than thick chunks.
Variations: Pair with a slice of cucumber for a savoury-sweet contrast, a popular combination. Try it melted slightly on warm waffles for a classic Norwegian treat.
Storage: Brunost keeps well refrigerated, wrapped, for several weeks; assemble the bread fresh before eating.
Reheating: Not applicable — this is a cold, freshly assembled dish.
FAQs:
Q: What is brunost made from?
A: A whey-based cheese, slowly caramelised to develop its distinctive brown colour and sweet, fudge-like flavour.
Q: Is brunost sweet or savoury?
A: It has a distinctly sweet, caramel-like flavour, unusual among cheeses and uniquely Norwegian.
- Crispbread or bread — 4 slices
- Brunost (Norwegian brown cheese), thinly sliced — 100 g (3.5 oz)
- Butter, for spreading (optional)
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