You guys!!! Why am I only now discovering that brunost is the BEST in baked goods?! I have always been a bit confused by whether I like it or not, but I’m moving to Norway in a couple of months and was gifted two blocks when I visited so I’ve been trying different ways to have it. These white choc & brunost cookies are incredible. Is it common to bake with brunost in Norway or is it mostly with the cheese slicer (invented in Norway) on waffles with jam and butter?

by Pointy_in_Time

8 comments

  1. I like home made bread / quality bread, with butter and brunost. Unbeatable 🐐

  2. I use it for everything. Baking, cooking, wiping my dirty windows, charging my electric car and also on top of my bread

  3. It’s very common to put brown cheese on sweet bread (or black bread) as a topping. We also add it to savoury dishes like venison stew.

    I’ve never heard of anyone adding it to cookies. You may have invented something.

  4. We use brunost in sauces as well. If you make a roux, and cook it until it’s dark brown before adding stock, you’ll have a brown sauce which you can add brown cheese to balance the flavour. It’s traditional to serve this sauce with meatballs and potatoes, or to the christmas pork ribs. Brown cheese is also used in pepper sauce.

  5. I know its blowing up for desserts in Korea, while Norwegians shake their heads and chew their sliced whole-grain bread with brunost.

  6. I am speechless, and very fascinated. I would like to try the recipe. Brunost on waffles is childhood, and I used to love baked rolls with brunost as a filling.

  7. I love brunost in stews and brown sauces, on waffle and ofc on freshly baked oatmeal cookies

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