What is brunost, and why do we Norwegians eat caramel cheese on everything?

“Is it cheese? Is it fudge? Why is it brown? And why are Norwegians obsessed with it?”

If you’ve ever asked yourself these questions? Welcome — you’re in good company.

Brunost (literally “brown cheese”) is one of the most beloved — and most misunderstood — foods in Norway. It’s caramel-colored, slightly sweet, and slices like butter. Foreigners often think it’s a dessert. Norwegians? We eat it for breakfast. And lunch. And sometimes after skiing, just because.

But here’s the kicker: brunost isn’t technically cheese. It’s made by boiling down whey, milk, and cream until the natural sugars caramelize. The result? A sweet, slightly tangy, fudge-like block of Nordic magic.

Why we love it (even if no one else gets it)

To Norwegians, brunost isn’t just food — it’s culture. It reminds us of cabin trips, school lunches wrapped in wax paper, and watching steam rise from waffles after a winter walk.

We grew up on it. It was in our matpakke. It was on the table at grandma’s. It’s comfort food — with a side of identity.

How to eat brunost (Without offending the locals)

If you’re new to brunost, start with the classic combo:

• Waffles + brunost = Classic

• Bread + brunost + orange jam = I know, but we love it!

• Knekkebrød + butter + thin slice of brunost = everyday magic

• Or: melt it into sauces for wild game — yes, really.

Pro tip: Use a cheese slicer (oste-høvel). Cutting brunost with a knife is illegal.*

(*Not really, but we will judge you.)

Where to find it (if you’re not in Norway)

If you’re abroad, you can often find brunost in specialty shops, Scandinavian delis, or online under brands like:

• TINE Gudbrandsdalsost – the classic

• Ekte Geitost – stronger goat flavor

• Synnøve Finden – a personal favorite in many households

Final thoughts: Sweet, strange, and so Norwegian

Brunost is weird. We know. But it’s ours. And once you try it on a hot waffle, fresh from a snow-covered cabin — you’ll get it too. Or on a ferry, in a svele, far up the north.

So go ahead: slice it thin, slap it on something warm, and embrace the caramel-colored chaos.

⸻

Coming Next:

How to Make Norwegian Svele (So Good, You’ll Want to Eat Them Outside in the Snow)