Comments on: Introducing Brunost: Norwegian Brown Cheese /the-norwegian-phenomenon-of-brown-cheese/ All Things Norway, In English Sun, 23 Nov 2025 00:08:09 +0000 hourly 1 By: Judith Twitchell /the-norwegian-phenomenon-of-brown-cheese/#comment-1041482 Sun, 23 Nov 2025 00:08:09 +0000 /?p=1671#comment-1041482 In reply to Oleg.

I learned to make caramel by heating an unopened can of Eagle Brand condensed milk in a covered pot of water for a long time. Probably not so safe, but I never had any issues. Waited for the can to cool before I opened it. Tastes just like Mexican dulce de leche.

]]> By: Ted Gabrielsen /the-norwegian-phenomenon-of-brown-cheese/#comment-1022417 Tue, 01 Oct 2024 02:49:47 +0000 /?p=1671#comment-1022417 When you speak of gjetost you also need to talk about the slicer designed by a Norwegian carpenter who developed the Norwegian cheese knife and probably got the idea from his wood planner. His name was Bjorklund. Of Norwegian descent, I’ve been eating gjetost since I was born 90 years ago.

]]> By: Gill Holway /the-norwegian-phenomenon-of-brown-cheese/#comment-1021886 Wed, 11 Sep 2024 15:16:51 +0000 /?p=1671#comment-1021886 In reply to Bente N Schmidt.

Have another trip there and bring back as much as you can carry!!

]]> By: Elly /the-norwegian-phenomenon-of-brown-cheese/#comment-1021656 Mon, 02 Sep 2024 11:37:29 +0000 /?p=1671#comment-1021656 I was not very keen on it when I first tried back in 2010.
Lived in Bergen 4 years until 2014, and gradually I started to like it more and more.
While living in the UK for 8 years, until end of 2021, I kept bringing back from Norway or ordered online.
Now back in Norway again, and I am absolutely an addict, love love brunost 🙂

]]> By: Barbara Douglas /the-norwegian-phenomenon-of-brown-cheese/#comment-1019971 Sun, 07 Jul 2024 07:39:57 +0000 /?p=1671#comment-1019971 thank you for your article. i was curious how it was made after eating a slice on an IKEA waffle with loganberry jam. its the perfect snack. in the US it’s available in speciality cheese stores. I’m a fan of this cheese
though i don’t buy it often.

]]> By: Bonnie Willey /the-norwegian-phenomenon-of-brown-cheese/#comment-1015650 Sun, 03 Mar 2024 02:08:41 +0000 /?p=1671#comment-1015650 My Mom was pure Norwegian, as were my grandparents of course. She was born a Larson, her dad changed their name to Haglund. They lived all across the north, mostly Montana, Minnesota, and Wisconsin, before heading to Maryland when Mom was about 15. She was born in 1921 in Madison. Grandmom, and mom, always kept us full of delicious Norwegian goodies. Grandmom even let us eat dessert before the meal at Christmas, Thanksgiving, Easter, and such, to make sure we had room for it! lol Love that woman! AND we grew up on Ski Queen, the only brand you can get here in the USA. It comes in through Connecticut, then distributed from there. I contacted Norway for this info. The store I had been getting it from burned down, so I was asking for the next closet place to get it, I was told about 150 miles from me! YUCK! So my sis & I started ordering it online, not cheap, but worth it. We just slice it off thinly & let it MELT on the tongue…, this is the best cheese ever!

]]> By: Fiona Haig /the-norwegian-phenomenon-of-brown-cheese/#comment-1008778 Fri, 28 Jul 2023 16:21:55 +0000 /?p=1671#comment-1008778 Heaven has come to south Manchester, UK, where a little cheese shop stocks Gudbrandsdalen ost

]]> By: maxine hayes /the-norwegian-phenomenon-of-brown-cheese/#comment-1008575 Sun, 23 Jul 2023 07:11:02 +0000 /?p=1671#comment-1008575 Tried two different types this morning with my breakfast. I thought before reading the ingredients and process that it reminded me of Caramac. So a savoury squishy Caramac makes sense!

]]> By: Fiona Haig /the-norwegian-phenomenon-of-brown-cheese/#comment-1007769 Mon, 26 Jun 2023 15:20:45 +0000 /?p=1671#comment-1007769 Gudbrandsdalen ost… mmm … first encountered 50 yeaars ago, always stocked up on Norwegian jaunts, and NOW available in south Manchester UK. My old age is content !

]]> By: Cindy Butcher /the-norwegian-phenomenon-of-brown-cheese/#comment-1007751 Mon, 26 Jun 2023 03:50:44 +0000 /?p=1671#comment-1007751 I tried it after my sister brought some back from her Norwegian cruise. I liked it. It was interestingly savory and sweet, you taste it for awhile because it sticks in your teeth. I would eat it again.

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