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Cheese from Norway
Whey left from cheesemaking is boiled down with milk and cream until the water is gone enough for a firm, sliceable paste, and its milk sugar browns to a sweet, caramel-tasting colour. It is cooled under control so the milk-sugar crystals stay small, then set in moulds. It is a boundary entry, not a ferment; heat, not microbes, makes it.
| Whey | Whey of cow's or goat's milk[ntnu-1998][codex-whey] |
| Milk and cream | Of cow, goat or a mix. Cream makes the taste milder and rounder, goat milk or cream sharper[tine-slik][osmet-2026] |
| Sugarsoptional | Codex allows sugars in whey cheese made by concentration[codex-whey] |
| Starter | none; not fermented |
Total time across the recorded steps: 1.5 h
What changes: Milk and cream go into the whey as it is boiled or steamed down
Output: enriched whey.
Microbes at work in this step
Not documented for this step.
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
Whey left from cheesemaking is boiled down with milk and cream until the water is gone enough for a firm, sliceable paste, and its milk sugar browns to a sweet, caramel-tasting colour. It is cooled under control so the milk-sugar crystals stay small, then set in moulds. It is a boundary entry, not a ferment; heat, not microbes, makes it. Made in 5 steps over 1.5 h. The longest step, boil down until it browns, takes up to 1.5 h (TINE).
| Main step | up to 1.5 hReported[tine-slik] | Boil down until it browns |
|---|
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 to yellowish and low in lactose. Codex allows starter cultures only in the coagulated type, not in the concentrated type that brunost belongs to.
Not a ferment. It is made by long boiling and concentration. True brunost holds under 25 % water, prim over 30 %. In Norway iron was added to brunost from 1972 and the addition was banned from 1 September 2001, after iron status improved and hemochromatosis turned out to be more common than thought.
Every number is labelled with how it is known. How this atlas is made
Petter Dass wrote of products of boiled whey, which the NTNU article takes as proof that whey was boiled in 1674. Ole Evenstad's 1805 article on uses of whey won a silver medal from the Landhusholdningsselskap in Copenhagen. In 1863 the dairymaid Anne Hov at Solbråsetra in Gudbrandsdalen asked her father for cream to put in the whey, after tasting a neighbour's goat-milk whey cheese; the result was the forerunner of Gudbrandsdalsost. She received the King's Medal of Merit in 1933. The first industrial steam dairy for brunost was built at Tretten in 1908. From 1972 Norway added iron to brunost; the addition was banned from 1 September 2001.
