Annie and Sandra asked in the comment section about the Norwegian brown goat cheese so I decided to write about it. For many years, this was the ultimate topping for those open faced lunch sandwiches I talked about in yesterday's post about bread.
I don't know if it as popular still but my parents, as well as many of my friends, always have some in their fridge. The taste is caramelly and soft. In the US and Canada it can be bought in some supermarkets as "Ski Queen".
I am a little rushed so please forgive me for just using a Wikipedia quote (actually I have edited it because there were some mistakes):
Brunost is a brown Norwegian whey cheese. The Norwegian name brunost means 'brown cheese'. The two most popular varieties in Norway are Gudbrandsdalsost, which means 'cheese from the Gudbrandsdal' (made from goat's milk cow's milk), and the more traditional version geitost, which simply means 'goat cheese', and which is wholly made from goat's milk. There are also regional varieties, which vary both in colour and taste, depending on how much caramel they contain. Geitost has a strong, sweet, yet somewhat sharp flavor with notes of caramel and goat's milk, while Gudbrandsdalsost is similar but more mellow in taste.
A mixture of milk, cream and whey is boiled carefully for several hours so that the water evaporates. The heat turns the milk sugar into caramel which gives the cheese its characteristic taste. It is ready for consumption as soon as it is packed in suitable sized blocks.
The cheese is always cut with a cheese slicer, if you cut thicker slicer it is a little too overpowering. (BTW, the cheese slicer was a Norwegian invention! We often make fun of the fact that we had to be either very poor or very stingy to invent something that made sure you never got a nice big chunk of cheese!) Many people also put the cheese on waffles, but I don't like that! It does taste great on "Knekkebrød", though, like the Wasa crispbread that you can buy in the Americas as well.