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Cheese from Norway
Whey left from cheesemaking is mixed with milk and cream and boiled down until most of the water is gone and the milk sugar browns into a sweet, caramel-tasting paste. It is cooled while stirred and set in blocks. It is a boundary entry, not a ferment; heat, not microbes, makes it. Made in 5 steps over 15 min. The longest step, boil down until it browns, takes 15 min (Ottesen P.S 2025) and runs at 100 °C (Ottesen P.S 2025).
| Main step | 15 minReported[snl-brunost] | Boil down until it browns |
|---|---|---|
| Temperature | 100 °CReported[snl-brunost] | Boil down until it browns |
| Whey · Cow whey, goat whey, or both[snl-brunost][codex-whey] |
| Milk and cream · Added to raise fat and protein; the amount sets the fat class[snl-brunost] |
| Sugars (optional) · Codex allows sugars in whey cheese made by concentration[codex-whey] |
| Starter: none; not fermented |
Total time across the recorded steps: 15 min
What changes: Fresh milk and cream are stirred into the whey
Output: enriched whey.
Microbes at work in this step
none
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Brunost is a whey cheese made by boiling whey down, not by curdling it. Ricotta-type whey cheeses instead heat the whey until its proteins flocculate, so they are white and low in lactose. No microbes take part in brunost.
Not a ferment. The paste is boiled close to 100 °C and packed hot at about 70 °C. Sliceable brunost holds under 25 % water.
Every number is labelled with how it is known. How this atlas is made
Brunost products appear in sources from the 1400s. In the 1860s Anne Solbrå (later Hov) of Gudbrandsdalen made a richer primost with added cream; from 1908 the Tretten dairy made it to her recipe, the origin of Gudbrandsdalsost. Added iron was banned from 2001.
