How to make Norwegian Brown Cheese?

Making a Norwegian brown cheese / goat cheese is a process that takes a fair amount of knowledge and work hours. To make one you would need the following ingredients and tools:

  • Milk from cow or goat

  • Rennet

  • A big pot with an automatic or manual (you) stirring mechanism

  • A cooking plate to put the pot on

  • Molds to put the brown cheese in

You might also like: what is a Norwegian brown cheese?

 

Cheese maker Lars at Solliaysteriet in Norway

Cheese maker Lars at Solliaysteriet in Norway

Step by step guide to making brown cheese / goat cheese

  1. Heat up the milk so that it separates into cream and skimmed milk

  2. Add rennet into the skimmed milk to separate out the whey

  3. Cook the whey for about 1 hour

  4. Add the cream to the cooked whey

  5. Let it cook until it gets the right texture. Use a spatula, and when it falls off “in chuncks” it’s ready

  6. Add the brown cheese to a mold and let it cool of

  7. Eat and enjoy!

Brown cheese with the right texture

Brown cheese with the right texture

For seeing this process in motion, check out the video below that I made from an Ysteri (cheese maker) in Norway. (captions are available in English).

Good luck on making some brunost / brown cheese
Pål

You might also like: what is a Norwegian brown cheese?

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Hei Hei! I’m Pål. Your travel guide to Norway.

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norwaywithpal

norwaywithpal

Tour guide, travel writer & YouTuber. Passionate about sailing, hiking, history, food, art and travel.

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3 Comments

  1. Wow….dette var kjempe moro å se/lære. Å få kjøpt Tine brun ost på den canadiske vestkysten blitt vanskeligere med årene og dyrere. En delikatesse her i huset. Takk for denne videoen

  2. Wow….dette var kjempe moro å se/lære. Å få kjøpt Tine brun ost på den canadiske vestkysten blitt vanskeligere med årene og dyrere. En delikatesse her i huset. Takk for denne videoen

    1. Heisann! Artig å høre at du likte videoen. Synd det skal være så vanskelig å få tak i brunost på den canadiske vestkysten, men da blir det sikkert enda mer spesielt når man først får tak i det 🙂

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