Finding this Norwegian brown cheese at the local cheesemonger means that I finally get to break 90% with the omnivore’s hundred list. Cue applause here. If you’ve been living under a foodblog-free rock the past month or so, you can find the original list at Very Good Taste. I’m probably only 1 of 3 people who bothers to update my list, getting a rush whenever another item gets marked off, but it’s all in good clean fun.
Luckily, for people with a propensity to bite into brown cubes with reckless abandon, Ski Queen® Cheese comes wrapped with directions and a visual aid for serving.
Note that the use of a cheese plane is recommended instead of a cheese knife or a cheese wire cutter, presumably to get the attractive brown curls illustrated on the wrapper.
Ski Queen® is made with a mix of whey from cow’s milk and goat’s milk, although other brands may exclusively contain either one. Unwrapping reveals a molded semi-firm block that looks like caramel, because, well, that’s essentially what it is. Milk is evaporated over low heat to concentrate and caramelize the sugars, resulting in a browned and slightly sweetened product.
Once evaporated to the proper consistency, Brunost is molded into blocks and undergoes no aging before finding its way to your grocery shelf. The distinctive taste of fresh goat’s milk is still somewhat noticeable.
Don’t mind the fingerprint.
The thick but almost spreadable consistency of Brunost lends itself well to anything crisp and crunchy, be it crackers, toasted bread, or thinly sliced apples and pears.
Related Links for Brunost / Gjetost Cheese: