Discovering Brunost Cheese from Norway
Norway’s Brunost, or ‘brown cheese,’ is multilayered with a truly unique savor that distinguishes it from all its cheese counterparts […]
Discovering Brunost Cheese from Norway Read More »
Cheese Of Gudbrandsdal
Definition and Scope
Gudbrandsdal cheese is a traditional Norwegian brunost, or brown cheese, originating from the Gudbrands Valley. It belongs to the category of whey cheeses, made primarily from cow’s milk, goat’s milk, or a blend. This cheese is distinguished by its caramelization process, which gives it a characteristic brown color and sweet flavor.
Unlike most cheeses, Gudbrandsdal cheese contains no rennet and is not aged. Its production focuses on boiling whey until lactose caramelizes, resulting in a firm, fudge-like texture. The cheese is typically sold in rectangular blocks and has a long shelf life due to its low moisture content.
Production Process
The production begins with fresh whey leftover from conventional cheese making. This whey is slowly simmered for several hours to evaporate water and concentrate milk sugars. Cream or milk is often added to adjust fat content and enrich flavor during the boiling stage.
Constant stirring prevents burning as the mixture thickens and turns brown. Once the desired consistency is reached, the hot mass is poured into molds to cool and solidify. The entire process relies on precise temperature control to achieve the correct caramelization without bitterness.
Sensory Profile
Gudbrandsdal cheese offers a unique sweet-and-salty taste with pronounced caramel and butterscotch notes. Its aroma is mild and milky, with hints of cooked sugar. The texture is firm yet smooth, similar to firm fudge, and it melts easily when heated.
Color ranges from light to dark brown, depending on cooking time and milk types used. Goat’s milk versions may have a slightly tangier undertone. There is no rind, and the cheese lacks the sharpness or mold characteristics of aged varieties.
Culinary Uses
This cheese is most commonly sliced thinly and served on bread, crackers, or waffles. It can be grated over warm dishes like porridge or melted into sauces for a sweet-savory accent. In Norway, it is a staple breakfast and snack item.
Gudbrandsdal cheese pairs well with fruits like apples and pears, and it complements strong coffee. It is not typically used in cooking that requires prolonged heating, as it can become overly sticky. Modern applications include dessert garnishes and cheese board inclusions.
Regional Examples
The original Gudbrandsdal cheese, or Gudbrandsdalsost, is protected under Norwegian culinary heritage. It is produced by dairies throughout the Gudbrands Valley region, such as Tine and Synnøve Finden. These producers adhere to traditional methods passed down through generations.
Variations include Ekte Geitost, made with pure goat’s milk, and Fløtemysost, which uses cream for a richer product. While similar whey cheeses exist in other Nordic countries, Gudbrandsdal cheese remains uniquely tied to its Norwegian origins and cultural identity.