Brunost significantly reduce iron intake in the general population, and ordered iron to be added to the cheese. Modern brunost does not contain significant amounts of iron. However, the (natural) sugar content of Brunost is quite high, and also the fat content is significant, causing some to warn against it, and even likening it to milk chocolate. Some tests have shown major nutritional differences between different varieties of brunost. Also, it has been pointed out that the fat content of most brunost is significantly lower than in numerous other cheeses, such as soft cheeses. In January 2013, a lorry carrying 27
Brunost not adding milk or cream. Also, in Norway, pultost is traditionally made from byproducts of the brunost-making process, and has a very distinctive flavour. Brunost is mostly used as a topping for sandwiches, crispbread, and biscuits. It is very common in the traditional Norwegian matpakke (literally "food pack"), which is a common Norwegian lunch—sandwiches are packed in a lunch box in the morning, and carried to work for consumption in the 30 minute lunch break commonly afforded to Norwegian workers. One advantage of brunost for this purpose is that although its texture changes if not refrigerated, its taste does not.