Note that the Norwegian "brunost" (brown cheese), often called goat's cheese is made in the traditional manner but today I believe usually made contains cow's milk. It is quite different from the typical French goat's cheese.

none

Norwegian "geitost" is a whey cheese. It is made of boiled-down whey and has cream added to it while it is being made. Because of the high content of lactose (milk sugar), it has a rather sweet taste. It varies in colour from pale to dark chocolate brown and is often called "brunost" (brown cheese). Originally made of goats' milk, Norwegian whey cheese is now usually made of cows' milk or a mixture of goats' and cows' milk. It is sold in solid blocks of a kilo or half kilo size, and is a popular staple food item in Norway. It is best cut with a Norwegian ostehøvel (cheese plane), which was invented for this purpose by a Norwegian carpenter. Large amounts of brown whey cheese are exported each year to Japan, where it is used for sweetmaking. In addition to the brown whey cheese, white goats' cheese is available. This is made of the curds of goats' milk, has a distinctly goaty taste and is quite different from the brown cheese.

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Note added at 2002-05-04 15:23:38 (GMT)
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Brunost no igjæn?
Norwegian brown whey cheese is referred to by Norwegians as \"geitost\" or \"brunost\", regardless of whether it is made of goats’ or cows’ milk or a blend of the two.
Some years ago, it was still possible to buy many varieties of brown whey cheese, produced by small local dairies all over the country. These have now largely disappeared from the market.
The Norwegian dairy (Tine) produces three main types of brown whey cheese (all classified by the dairy as \"brunost\"):
· Ekte geitost, made from goats’ milk
· Fløtemysost, made from cows’ milk
· Gudbrandsdalsost, made from a blend of cows’ and goats’ milk

The origins of \"geitost\" are not, as many might think, lost in the mists of Norwegian antiquity. In fact, it was invented as recently as 1863 by Anne Hov, a dairymaid from Gudbrandsdal, by pouring milk or cream into boiling \"prim\", a traditional dairy product obtained by boiling down whey (the watery liquid that remains behind after the curds have been skimmed off). The brown colour of the cheese results from caramelization of lactose, the sugar naturally occurring in milk.
The Norwegian cheese slicer (ostehøvel), invented originally for slicing geitost, is frequently (and best) translated as \"cheese plane\".




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Note added at 2002-05-04 21:39:24 (GMT)
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Sorry elje - no offence intended. \"Brunost no igjæn\" is a quote from a children\'s radio show from some years ago about two little chaps who lived in a railway tunnel. and who were a little tired of getting this boring brown cheese on their sandwiches.

I didn't have much luck putting my comments under someone elses answer :-(

What I wanted to add is the fact that here in the USA you can buy the traditional geitost in many supermarkets. It is sold as Ski Queen cheese. Some specialty stores now also have the new cream cheese type goat cheese from Norway. It is sold under the name Snöfrisk. NOT with a line through the letter O.

Hope you can use this!