There is no cheese in Norway more famous and recognisable than Brunost. Translating literally to “brown cheese,” it is made by slowly cooking cow and goats’ whey – sometimes with the addition of cream – until it caramelises, before cooling it and cutting it into blocks. The region most known for Brunost is the area of Gudbrandsdal. Within, between the mountainous National Parks of Jotunheimen and Rondale lies the valley and village of Heidal. There, this traditional Brunost has been made for over a century, with steamed whey and cream from local mountain herds of cows and goats. Hand-pressed into wooden moulds handmade by a local woodcarver, the Heidal cheese sports the traditional shape of an acanthus flower. Dense and fudgy, it has a particularly rich texture with flavours of caramel and buttermilk, with a lingering cream finish. It is best served when cut into thin slices, melting either over hot waffles or in your mouth.
