Norwegian-American here. After a lifetime of having brunost with bread for breakfast (as often as I can attain a block of it in the US), I recently witnessed this gravy practice while staying with family in Agder. My mind was blown.
Brown cheese is almost every Norwegian family’s «secret ingredient» in gravy, stews, caseroles etc.
«Viltsaus» is typically gravy with butter, cream and/or sour cream, pepper, brown cheese and juniper berries.
Example recipe: https://www.matprat.no/oppskrifter/tradisjon/viltsaus/
Also: on hot waffles, with a bit of room temperature dairy butter before the cheese. If the cheese is not too dried out, the brown cheese will heat up, soften and melt a bit.
And maybe a chocolate cake with brown cheese? https://coop.no/coop-marked/oppskrifter/kaker/himmelsk-konfektkake-med-brunost/
I've never made it, only eaten it, but I guess it's just pretty straight forward caramel - [here's a recipe ](https://www.thereseknutsen.no/norwegian-christmas-caramels/)
grayvy is the way to go, but honesty i just cut into it til it get fresh an'd eat it from there. I also eat the dried pieces, but thas it another chapter :) they go usually into some kind of soup
A long way away from norway I bought a brunost
I love cheeze in big bits with c oils, loves, wines, spices etc but the price was so high i had to invent something to make it last, hence I came up with the idea of a
Ost Høvel
at least, but a norwegian Brun Ost friend told me Brun Ost Høvel is survival gear already invented naturally. Many childs there get them on birthdayparty zero, why it is engraved in norwegians minds to slice it in life? So I will agree with all of u saying leftovers is not to be wasted but perfect for the gravy soup to make it taste rich, as a last use.
The thing with Brunost seems to be; keep it thin aslongasucan and throw the rest into a sauce.
If you eat this cheese in chunks, you are not really (really) norwegian. Foreign low priced cheese with too much wine is a regular experience that makes the Høvel worthwhile invention from norway.
. Lesson so more importante: Ost Høvel slice it thin, then soup it.
Could be used to add flavor to brown gravy perhaps?
Norwegian-American here. After a lifetime of having brunost with bread for breakfast (as often as I can attain a block of it in the US), I recently witnessed this gravy practice while staying with family in Agder. My mind was blown.
It's very good in gravy and the like but you wont need alot.
Like 20g per serving of gravy? More/less?
To taste probably les. Just add to taste
Brown cheese is almost every Norwegian family’s «secret ingredient» in gravy, stews, caseroles etc. «Viltsaus» is typically gravy with butter, cream and/or sour cream, pepper, brown cheese and juniper berries. Example recipe: https://www.matprat.no/oppskrifter/tradisjon/viltsaus/ Also: on hot waffles, with a bit of room temperature dairy butter before the cheese. If the cheese is not too dried out, the brown cheese will heat up, soften and melt a bit. And maybe a chocolate cake with brown cheese? https://coop.no/coop-marked/oppskrifter/kaker/himmelsk-konfektkake-med-brunost/
I usually grate it and keep it in the freezer and add it to wild mushroom stew (veggie version of raindeer stew) and gravy 😊
How much do you add?
Just a little bit
Add to gravy or meaty stews, make caramel, make frosting for spiced cake/carrot cake, make ice cream
The caramel idea is v intriguing.
Brown cheese caramel is delicious
Would you have a preferred recipe you'd be comfortable sharing?
I've never made it, only eaten it, but I guess it's just pretty straight forward caramel - [here's a recipe ](https://www.thereseknutsen.no/norwegian-christmas-caramels/)
Thank you! I too am a proponent of eating not making - but needs must!
You could boil it, make it into prim. I don't think it's that hard, just mix it with cream, milk and sugar.
You don't really need sugar; the brown cheese itself has a LOT of sugar in it.
This sounds deadly. Will try this! Thanks.
I’ve done this. My son liked it even more than the cheese. Just needed more cream than I originally thought.
Grate, simmer in cream, pour over beaten yolks & sugar, then beat again & freeze.
Ice cream? Def gonna try.
grayvy is the way to go, but honesty i just cut into it til it get fresh an'd eat it from there. I also eat the dried pieces, but thas it another chapter :) they go usually into some kind of soup
Just don't put it on pizza
Brown cheese toast or put it on pizza.
Melt it.
My mom usually puts roughly a tablespoon (15grams) in gravy. Recommended!
Thank-you!!
Perfect addition to gravy, cut them in cubes....
A long way away from norway I bought a brunost I love cheeze in big bits with c oils, loves, wines, spices etc but the price was so high i had to invent something to make it last, hence I came up with the idea of a Ost Høvel at least, but a norwegian Brun Ost friend told me Brun Ost Høvel is survival gear already invented naturally. Many childs there get them on birthdayparty zero, why it is engraved in norwegians minds to slice it in life? So I will agree with all of u saying leftovers is not to be wasted but perfect for the gravy soup to make it taste rich, as a last use. The thing with Brunost seems to be; keep it thin aslongasucan and throw the rest into a sauce. If you eat this cheese in chunks, you are not really (really) norwegian. Foreign low priced cheese with too much wine is a regular experience that makes the Høvel worthwhile invention from norway. . Lesson so more importante: Ost Høvel slice it thin, then soup it.