Traditional Norwegian whey cheese made with whatever milk is to hand! This one is a mixture of cow and goat. It has a sweet toffee flavour created by boiling milk, cream and whey for several hours so that the water evaporates. The heat turns the milk sugar into caramel. The cheese is traditionally served in thin slices pared from the block. Often called Brunost (brown cheese) Norwegian families eat it for breakfast or make a fondue which is served with Game. Mariners took the cheese with them on long sea voyages and made it popular all over the world. Made with pasteurised milk and vegetarian rennet
