Brunost Brunost is also popular on Norwegian waffles, and as an ingredient in cooking, particularly in sauces for game meat. To what extent brunost is healthy has been the subject of some controversy in Norway. Brunost contains high amounts of calcium, proteins and vitamin B, as well as Iodine, which is beneficial. It also does not, as other cheeses do, contain salt. It used to contain significant amounts of iron because it was traditionally made in iron pots. In fact, when modern production methods with aluminium pans were introduced by the Norwegian dairy co-operative, the government was worried that it would
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.