Brunost sweetness. Brunost is made by boiling a mixture of milk, cream, and whey carefully for several hours so that the water evaporates. The heat turns the milk sugars into caramel, which gives the cheese its characteristic brown colour and sweetness. It is ready for consumption as soon as it is packed and refrigerated. Low-fat varieties are made by increasing the proportion of whey to milk and cream. In Norway, Brunost is commonly divided into two types: those that contain only cow's cream and/or milk, and the ones that contain some proportion of goat's milk. The latter type is commonly called
Brunost otherwise specified, "Gudbrandsdalsost" will be provided. This variety is also the most popular internationally, and in the US it is commonly referred to just as "Gjetost". The second most popular variety is the "Fløtemysost", which has a milder taste due to the lack of goat's milk. The third most popular type is the "Ekte geitost". Related to brunost are "prim" (in Norwegian) or "messmör" (in Swedish), which is a soft, sweet spread commonly sold in tubes all across the Nordic countries. This is the original, ancient product made by boiling whey for a shorter period of time than brunost, and