Fløtemysost vs Heidal cheese
Fløtemysost
Facts
- Milk
- Cow
- Texture
- Semi-hard
- Type
- Whey
- Rind
- No rind
- Country
- Norway
Fløtemysost is a Norwegian brown whey cheese made from cow's milk. The name points to cream and whey, and that is the heart of the recipe. Whey is boiled with milk and cream until the milk sugar darkens and the mass turns brown and sweet. The result is a firm block, not a wheel with a rind. It belongs with brunost, but it contains no goat's milk, so the taste stays milder than goat brown cheeses.
Heidal cheese
Facts
- Milk
- Mixed milk
- Texture
- Semi-hard
- Type
- Whey
- Rind
- No rind
- Country
- Norway
Heidal cheese is a Norwegian brunost, a brown whey cheese also known as Heidalsost. It is made from cow's milk and goat's milk, together with whey and cream, so the milk is mixed. The kettle is boiled until the milk sugar turns a deep brown and the mass can set into a firm block. The taste is sweet and caramel-like, with a light tang from the goat's milk. Norwegians slice it for bread rather than grate it over pasta.