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Brunost - Norwegian Brown Cheese
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(Continued from page 4)
factors influence the color, but a darker color indicates a more pronounced taste, and a larger risk of it getting burned. The next step is to cool the mass quickly to about 80°C while stirring vigorously so the sugar forms small crystals with an even distribution.
Even though no preservatives are added, Brunost can be kept in the fridge for about four months, and up to a year at -8°C. At lower temperatures the water freezes and ruins the 'cheese'.
Variations
Brunost is the generic name for lots of different products, but ask the average Norwegian and they will tell you either that their particular preference is the real Brunost, or that Brunost is a misnomer and that it's really Raudost (literally 'red cheese').
This entry will treat all the different types alike and not play favorites. Brunost's taste comes mainly from caramelized lactose and hence the product is sweet, with a hint of caramel, and tastes nothing like cheese at all. The use of goat's milk in some types adds another incomparable taste that takes a little getting used to. The texture of Brunost is cheese-like, but because of its high sugar content it is much stickier than real cheeses.
Types of brown cheese include:
Prim
With a water content above 30%, making it spreadable, Prim is almost a Brunost cousin. The taste is pure Brunost, however, and in some dialects Prim is the word for all Brunosts.
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Ekte Geitost
Ekte Geitost is made with whey, milk and cream from goats. It has the most pronounced taste of all the Brunosts. The name translates into real (or genuine) goat cheese. There is a small export of Ekte Geitost.
Gudbrandsdalsost
Gudbrandsdalsost is named after the valley in Norway where it was first produced for export outside the area. It uses whey, milk and cream from cows, and adds goat's milk. There is some production for export, and it is sold as Gudbrandsdalen in other Scandinavian countries, Norgold in Germany, and Ski Queen in UK, North America and Australia.
Ski Queen is one of the few varieties of brown cheese that includes preservatives in its manufacture.
Fløtemysost
Cream Whey Cheese is made from whey, milk and cream from cows. It has a milder taste than both Ekte Geitost and Gudbrandsdalsost.
Using Brunost
The main use of Brunost is on sandwiches, like the open-faced sandwich mentioned at the beginning. It is also used in sauces and as an accessory to lutefisk; but these are minor compared to the use on slices of bread, rolls and Norwegian waffles.
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Membership Breakfast May 8th
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The membership committee has a list of interested individuals who signed up on the internet through Sons of Norway International. Committee members have been busy contacting these people and hope to have a large crowd. Should you have someone who is interested in Sons of Norway, please inform your Membership Chairman, Carol Carlsen (847) 362-8030. We will contact that individual and invite them to the breakfast or send information packets to those who cannot come to the breakfast.
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2004 Heritage Fest Craft Tables
The 2004 Heritage Fest committee is contacting individuals outside the lodge to see if they want a table to display and demonstrate their craft. We want our lodge members to have that same opportunity.
In prior years, several lodge members have worked on Norwegian crafts throughout the year and presented them for sale at the heritage fest, with the proceeds going to Skjold lodge. If a group of you would like to do this for the 2004 fest, please let the fest committee know as soon as possible. If you make and donate knitted, har
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danger, rosemaled items, etc., and they are sold at the fest for the benefit of the lodge, you can count this as part of your optional activity in the appropriate cultural skill category. As an individual, if you would like to display, demonstrate, and sell any of your crafts, please let the committee know your intent.
We are working on our table layout now and need to know your table requests in advance!
Should you have any questions, please contact Jean Bowles at (847) 259-8723 or Carol Carlsen at (847) 362-8030.
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Do you need a table for Heritage Fest?
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