A short guide to Norway’s caramel-coloured cheese — what it is, how to eat it, and where to taste and buy it in central Bergen.
If you have seen a block of fudge-coloured cheese in a Norwegian fridge and wondered whether it is cheese or candy, you have met brunost — Norwegian brown cheese. It is one of the most Norwegian things you can put on a slice of bread, and once you understand it, it is hard to leave the country without a block in your bag.
Here is what brunost actually is, how Norwegians eat it, and where you can taste it and pick some up while you are in Bergen.
What is brunost, exactly?
Brunost (literally “brown cheese”) is not made the way most cheese is. Instead of throwing away the whey left over from cheesemaking, Norwegians boil it down for hours until the milk sugars caramelise. That slow caramelising is where the colour, the soft fudge texture, and the sweet-savoury taste all come from.
So it sits somewhere between a cheese and a caramel: dense, smooth, faintly tangy, with a sweetness closer to toffee than to cheddar. The flavour surprises most first-timers — and then quietly wins them over.
Brunost, gjetost, brunost varieties — what’s the difference?
A few names you will see:
- Brunost — the umbrella term for all Norwegian brown cheese.
- Gjetost / Geitost — made with goat’s milk (or a goat-cow blend), sharper and tangier. This is the name most often seen abroad.
- Fløtemysost — a milder, creamier version made with cow’s milk and added cream. The gentle one to start with.
- Ekte geitost — “real goat cheese,” the strongest and most traditional.
If it is your first block, start mild (fløtemysost) and work your way up.
How do Norwegians eat brunost?
The cardinal rule: use a cheese slicer (ostehøvel), not a knife. Norwegians eat brunost in thin shavings, never thick slabs — a thin curl is sweet and balanced, a thick slice is overwhelming.
The classic ways:
- On bread or crispbread for breakfast, often with a thin layer of butter underneath.
- On a warm waffle, sometimes with a spoon of sour-cream and jam — the Norwegian café staple.
- In sauces — a few shavings melted into a brown game or meatball sauce add depth and a soft sweetness. This is the Norwegian secret most visitors never hear about.
Skip the thick-slice-on-its-own approach. Thin and on something warm is how it is meant to be.
Where to taste and buy brunost in central Bergen
Brunost is everywhere in Norway, but if you are in Bergen and want to try a few varieties side by side — and get a tip on which to take home — come and find us.
Lerøy Mat is inside Galleriet, the shopping centre on Torgallmenningen, Bergen’s main square. You will find us on the lower level of Galleriet, with the centre’s main entrance at Torgallmenningen 8, 5014 Bergen — a short walk from the cruise port, Bryggen, and the Fish Market. Do not look for a shop window on the open square: step inside Galleriet and head down to the lower floor.
How to find us:
- From the cruise terminal / Bryggen: walk along the harbour toward the city centre and continue up to Torgallmenningen, the big open square. Enter Galleriet (Torgallmenningen 8) and take the escalator or stairs down to the lower level — about a 5–10 minute walk in all.
- From the Fish Market (Fisketorget): head up into Torgallmenningen, step into Galleriet, and go down one level — we are just a couple of minutes away.
Opening hours:
- Mon–Fri: 07:30–21:00
- Sat: 09:00–18:00
- Sun: Closed
Find the cheese counter (ostedisken) on the lower level — we are happy to let you taste before you choose, and to point you to the variety that travels best. (See our cheese counter, opening hours, and how to reach us.)
What actually travels home
Of all the Norwegian foods visitors fall for, brunost is the easiest to bring home: it is sold sealed and shelf-stable, it does not need refrigeration for the trip, and it survives a suitcase well. That makes it the natural souvenir.
A few other Norwegian goods that travel just as easily:
- Brunost — sealed blocks, ambient, sturdy. The obvious one.
- Crispbread (knekkebrød) — light, dry, and the natural partner to the cheese.
- Jams and berry preserves (cloudberry, lingonberry) — sealed jars.
- Aquavit — Norway’s caraway spirit, sealed (mind your duty-free allowance).
- Norwegian chocolate and brown-cheese caramels — small, sealed, easy gifts.
One note before you pack: every country has its own customs rules on bringing food across borders. Sealed, shelf-stable goods like brunost are usually the simplest — but always check your home country’s import rules before you travel.
We can help you put together a small “taste of Norway” selection at the counter, built around what actually survives the journey.
FAQ
What is brown cheese made of?
Whey left over from cheesemaking, slowly boiled until the milk sugars caramelise. Some varieties add goat’s milk or cream. The caramelising gives it the brown colour and the sweet, fudge-like taste.
What does brunost taste like?
Sweet and savoury at the same time — closer to toffee or caramel than to a sharp cheese, with a soft, dense, fudge-like texture and a faint tang.
How do you eat Norwegian brown cheese?
In thin shavings cut with a cheese slicer, on bread, crispbread, or a warm waffle. Norwegians also melt a little into brown sauces. Thin slices on something warm — never a thick slab on its own.
Can you bring brown cheese home on a plane?
Usually yes — brunost is sold sealed and shelf-stable, so it travels well in a suitcase or carry-on (subject to liquid rules it is solid, not a liquid). Always check your home country’s rules on importing dairy before you travel; sealed, factory-packaged cheese is generally the easiest case.
Is brunost actually cheese?
Technically it is a whey product rather than a traditional curd cheese, which is why it behaves more like a caramel. Norwegians call it cheese and eat it like one — so for all practical purposes, yes.
More from our kitchen on the Lerøy Mat blog — see all our guides, or read what’s in season right now.
