Brunost also known as mysost (Norwegian), mesost (Swedish), meesjuusto (Finnish), mysuostur (Icelandic), myseost (Danish), Braunkäse (German).
The Norwegian and German names mean brown cheese while others translated simply mean ‘whey cheese’. The most commonly exported varieties of Brunost are Geitost which is made with a mixture of goats and cow's milk, Ekte Geitost made with goat’s milk only, and Gudbrandsdalsost.
Brunost is a sweet, dense caramelized brown Scandinavian whey cheese produced under different names in various countries. The cheese gets its brown colour and fudge like texture from the slow simmering process which allows the milk sugars to caramelize. A low-fat variant is made by increasing the proportion of whey to milk and cream.
Brunost is served thinly sliced on rye toast or crisp bread. It is considered healthy because of its high content of iron, calcium and B vitamins.

Brunost

Tine

Norvegia, a golden Gouda-style cheese, is the best-selling cheese in Norway by Tine, the makers of Jarlsberg® Cheese and Ski Queen Gjetost. Considered the "people's favorite," Norvegia is a semi-hard, matured cheese, with a mild, sweet taste that ends with a slightly salty, savory finish. Norvegia has relatively few, small, even, round holes. It is pliable and can be easily cut with a knife or cheese slicer. This cheese is perfect for serving as part of a traditional smorgasbord, or just sliced up for sandwiches or snacks. Tine, a cooperative owned by more than 15.000 Norwegian dairy farmers, is Norway's largest producer, distributor and exporter of dairy products. Their goal is to provide consumers with traditional cheeses that provide a healthier and positive eating experience.

Norvegia

Semi hard white cheese made. from premium Norwegian goat milk. Bronze Award World Cheese 2017-2018

Snøfrisk

Chevre Naturell

Norvegia Ekstra Vellagret

Blå Selbu

TINE Julebrunost brown cheese is a sweet and spicy cream cheese with a taste of cardamom. It tastes great on yeast baking and waffles, and just as well on regular bread and crisp bread.

Julebrunost

Originally a swedish cheese, Grädd can be translated as Cream in English. the first recipe originates from 1952 in Sweden, while this Norwegian equivalent was first made in 1960. It is usually stored for four-five weeks. 

Gräddost

Gammelost, also spelt as Gamalost or Gammalost, is a distinctive Norwegian cheese made from skimmed cow's milk. Since its production is an extremely laborious process, the cheese that was once the staple of a Norwegian diet, is today not made in mass quantities. It is extremely rare to find it outside Norway. Like many other Norwegian products like flat bread and stockfish, Gammelost can be stored for a long duration without refrigeration.A semisoft, blue cheese, Gammelost imparts a sharp and aromatic flavour. Ripened using Mucor, Rhizopus, and Pencillium molds, the crust of the cheese is brownish while the pate is brownish-yellow with a hue of blue and green. Texturally, the cheese is firm, dense, moist and usually granular. It is rich in protein with low fat content of 0.5 to 1.0 %.Every year, a Gamalost festival (Gamalostfestivalen) is held in Vik in Sogn at the advent of summer.

Gammelost

TINE is Norway's largest producer, distributor and exporter of dairy products with 11,400 members (owners) and 9,000 cooperative farms. Their goal being to provide the consumers with food that provides a healthier and positive food experience.