I Finally Tried Norway’s Brown Cheese and It Completely Confused Me
I’ve eaten plenty of unusual foods over the years, but I don’t think anything has confused me quite like Norwegian brown cheese.
Known as Brunost, it’s one of Norway’s best-loved foods and has developed something of a cult following online. Described as sweet, creamy and caramelised, I couldn’t resist ordering a block to find out what all the fuss was about.
Armed with toasted sourdough, crispy bacon, crackers and fresh apples, I was fully expecting to discover my new favourite cheese.
Instead, I spent the next twenty minutes wondering what on earth I was eating.
For this review, I tried TINE Gudbrandsdalen, one of Norway’s best-known brown cheeses. Made with goat’s milk and cow’s cream to an original recipe dating back to 1863, it’s considered the classic introduction to Brunost.
First Things First… Is It Actually Cheese?
Technically, yes.
Brunost is made by slowly simmering whey until the natural milk sugars caramelise, before adding cream and goat’s milk to create its distinctive brown colour and smooth texture.
It looks like a wedge of caramel fudge.
It slices like cheddar – if it’s cold.
But that’s pretty much where any resemblance to ordinary cheese ends.
So… What Does It Taste Like?
The closest comparison I could come up with?
Imagine someone took an old-school Caramac bar, melted a little goat’s cheese into it, let it set, and then told you to put it on toast.
That’s Brunost.
It’s sweet.
Really sweet.
Not “slightly sweeter than cheddar” sweet.
More “should this actually be on the dessert menu?” sweet.
Then, just as your brain decides it’s eating caramel, along comes that unmistakable tang of cheese to completely throw you off again.
It’s honestly one of the strangest flavour combinations I’ve ever experienced.
My Brain Couldn’t Work It Out
Every bite seemed to start an internal argument.
“That’s actually quite nice.”
“No… hang on.”
“Oh… now it’s cheese.”
“Wait… now it’s caramel again.”
I’ve never had a food that confused my taste buds quite so much.
It isn’t unpleasant.
It’s just… weird.
Does It Work with Anything?
Surprisingly…
Yes.
Toast
Warm sourdough softens the Brunost into an almost spreadable consistency.
It reminded me more of spreading thick caramel than slicing cheese, which took some getting used to.
Bacon
This was easily my favourite combination.
The salty, smoky bacon cuts through the sweetness and suddenly everything starts to make a bit more sense.
If I were buying Brunost again, bacon would absolutely be involved.
Apple
Fresh apple works brilliantly too.
The sharpness balances the sweetness and somehow makes the whole thing feel more like a cheeseboard than a pudding.
Would I Serve It on a Cheeseboard?
Actually… yes.
Despite my initial confusion, it works surprisingly well alongside crackers, toasted bread, fresh apple, dried apricots and mixed nuts.
Because it’s so different from every other cheese, it becomes a real talking point.
I can imagine putting it out when friends come round purely to watch their reactions.
Would I Buy It Again?
Here’s the thing…
I’m still not entirely sure.
Part of me thinks it’s absolutely bonkers.
The other part keeps wandering back to the fridge for another slice.
It’s unlike anything I’ve ever tasted, and perhaps that’s exactly why people love it.
Would I swap it for a good mature Cheddar?
Not a chance.
Would I happily put it on a cheeseboard as a conversation starter?
Absolutely.
The Verdict
Norwegian brown cheese isn’t bad.
It isn’t amazing either.
It’s simply one of the weirdest foods I’ve ever eaten.
If you grew up eating Caramac bars, imagine one somehow crossed with mild goat’s cheese, then served on toast.
It shouldn’t work.
Sometimes it doesn’t.
Yet somehow… I still found myself going back for another bite.
Maybe that’s the magic of Brunost.
Or maybe I was just trying to work out whether I liked it.
I’m still not entirely convinced I’ve decided.
Crave Verdict
⭐⭐⭐⭐☆ (4/5)
Would I recommend trying it? Absolutely.
Would I replace Cheddar with it? Never.
Would I buy it again? Probably… if only to see the look on someone else’s face when they try it for the first time.
Joanne Brook-Smith is a writer and editor with two decades of publishing experience. She launched Crave Magazine during the Covid period to create a fresh, inspiring space for food, travel and lifestyle content.
Explore more with Crave, your lifestyle magazine in the UK for food, wellbeing and travel inspiration.