About the Cheese
A modern interpretation of Norway’s beloved brunost (brown cheese), this version is softer, spoonable and wonderfully versatile. Made by gently cooking cow and goat whey with cream, it develops that unmistakable caramelised depth – sweet, milky and faintly tangy.
The texture is smooth and spreadable, with flavours of creamy caramel and buttermilk balanced by a delicate piquant note from the goat’s milk.
Delicious on warm toast, it can also be lightly tempered and drizzled over pancakes or ice cream for a Nordic twist on dessert. A comforting, indulgent taste of Norway that proves cheese can be both nostalgic and quietly surprising.
About the producer
This traditional Brunost comes from Heidal, a village in the Gudbrandsdal valley nestled between Jotunheimen and Rondane National Parks.
Made for over a century, the cheese is crafted using steamed whey and cream from local mountain herds of cows and goats.
Each block is hand-pressed into wooden moulds, carved by a local artisan into the classic acanthus flower shape, preserving generations of Norwegian cheesemaking heritage.
250g.
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