Heidal Brunhost 250g

Traditional Norwegian whey cheese made with whatever milk is to hand! This one is a mixture of cow and goat. It has a sweet toffee flavour created by boiling milk, cream and whey for several hours so that the water evaporates. The heat turns the milk sugar into caramel.  Brunost (brown cheese) is eaten for breakfast by Norwegian families or made into a fondue which is served with Game. Mariners took the cheese with them on long sea voyages and made it popular all over the world.  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. It makes a very special and beautiful addition to any festive cheeseboard or breakfast table.

Made with pasteurised milk and vegetarian rennet