A caramelized brown Norwegian whey cheese. Brunost (brown cheese) is commonly used instead of mysost (whey cheese). It is regarded as one of
Norway's most iconic foodstuffs, and is considered an important part of Norwegian gastronomical and cultural identity and heritage.
Brunost /
Mysost – 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.
Fløtemysost – a type of brunost or brown cheese made from cow's milk.
Normanna - a solid blue cheese, the taste is aromatic and powerful. Normanna is sliceable with a razor when it is cold, and spreadable when it is temperate.
Norvegia - a cow's milk cheese similar to
Gouda, it has a mild taste and melts easily.
Norzola [
no] - a blue cheese with a supple, almost buttery consistency and aromatic and full-bodied.
Nøkkelost - a semi-hard, yellow cheese flavoured with cumin and cloves. It is made from cow's milk, in the shape of wheels or blocks, with a maturation period of three months.
Snøfrisk - a goat cheese soft enough to be used as a spread. It comes in several flavours, including original, juniper berry, dill and forest mushrooms.
Søst - has a semi-solid and easily cuttable consistency. The taste is round, sweet and caramel-like.