Brunost vs Gamalost
Brunost
Facts
- Texture
- Semi-hard
- Type
- Whey
- Rind
- No rind
- Country
- Norway
Brunost is the brown whey cheese of Norway. Cooks make it by reducing whey until the milk sugar browns and the paste turns sweet. The finished food is a firm block without a rind, closer to caramel fudge than to a salty table cheese. Norwegian dairies sell several styles under the same name, and the sweetness and tang change with the recipe. Breakfast tables across the country treat a few thin slices as an ordinary food.
Gamalost
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Rind
- Natural rind
- Country
- Norway
Gamalost is a traditional cow's milk cheese from Norway, and the paste is firm, moist, and coarse. The name means old cheese, which fits a food kept until mold has done its work. Makers sour skimmed milk, warm the curd, and press it, then ripen the round with a surface mold. The color shifts toward brownish yellow as that mold moves inward. It is a sharp cheese for bread, not a mild wheel for a quiet snack.