DESCRIPTION

Also known as Brunost, this cheese will literally blow your mind if you're not prepared for what's coming.  It's been compared to fudge and ricotta.  Pronounced "Yay Toast" in its native Norwegian, it is meant to be shaved off in thin slices (like a Tete de Moine) and served on fruit, crackers or melted on toast.  During its production the cow's milk is slowly cooked until the natural sugars carmelize, giving it a brown color and sweet flavor.

ORIGIN

Norway

MILK TYPE

Cow

RAW MILK OR PASTEURIZED?

Pasteurized

STORAGE TIPS

Refrigerate preferably in its own drawer close to where most of the produce is kept.  After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.  While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.

PEOPLE WHO PURCHASED THIS ALSO PURCHASED

• Cheese Plate - wouldn't use this for a cheese plate.
• Pairings - fresh fruit, toast or crackers but fruit is your best bet.

SUBSTITUTES

There really isn't one, this cheese is the true brainchild of some Norwegian mad scientist who really likes skiing.

INGREDIENTS

Sweet rennet whey, pasteurized goat milk, pasteurized cow cream, cow milk