Dairy Invention · Brown Cheese
Gudbrandsdalsost (Brunost)
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Norway's iconic brown cheese was invented by one specific dairymaid, Anne Hov, in 1863 — and she was awarded a royal medal for it seventy years later, at age 87.
Whey, milk, and cream are boiled down slowly until the milk sugars caramelize into a dense, fudge-like brown block. It's shaved paper-thin with a special cheese slicer and eaten on flatbread or waffles at markets and mountain dairies across Innlandet.
Why it's made this way: Anne Hov, working a mountain farm near Gålå, discovered that adding cream to leftover whey before boiling created a richer, firmer cheese than the older whey preparations — and the recipe spread from her farm across Norway.
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