How is Norwegian Brunost cheese made and eaten? Calorie content, content of useful components. The benefits of use and contraindications. Cheese recipes, interesting facts about it.
Brunost is a Norwegian cheese native to the Gudbrandsdalen Valley. One of the stages of its preparation is the boiling of the whey, as a result of which the sugar (lactose) contained in the milk is caramelized, giving the final product a characteristic light brown color and a spicy-sweet aftertaste, reminiscent of goat cheese and processed chocolate cheese taken together. At the moment, several Brunost varieties are produced in Norway, the most popular of which are the classic Gudbrandsdalen and its variations - Geytust, Fletemusust. The main difference is the types of milk used. Geytust is cooked with goat's milk, Fletemusust with cow's milk, and for Gudbrandsdalen they take both cow and goat's milk. Norwegian housewives use all Brunosta varieties primarily for making sandwiches - slices of sweet cheese are especially well combined with toast and crispy bread. However, cheese finds another, more interesting application.
Features of making Brunost cheese
The technology for making Norwegian cheese is quite simple. Milk whey is boiled and boiled down to a solid state. At the final stage, sour cream or heavy cream is added. About 300 grams of product is obtained from 3 liters of whey.
Brunost is considered a local product, it is practically not exported outside Norway, but remains a regional highlight. However, if you really want to try this cheese, you don't have to get ready for a trip. It is not difficult to cook Brunost cheese at home, no special tools are needed, but you have to be patient, since the whey is boiled down to the desired state for several hours.
The recipe for Brunost cheese is as follows:
- Pour whey into a saucepan. It must be very fresh - the maximum time that has elapsed from receipt to use should not exceed 3 hours. It is preferable to take the whey left over after making homemade cheese such as the Adyghe, the whey product from the cottage cheese will turn out to be sour.
- Bring to a boil, remove the formed foam with a slotted spoon and put it in the refrigerator.
- Reduce heat and simmer, stirring occasionally. The boiling time depends on the volume of whey and averages from 5 to 15 hours.
- When the whey begins to thicken, add the froth frozen in the refrigerator, and sour cream or heavy cream in a ratio of about 1: 1. That is, for 150 grams of whey, you need to put 150 grams of sour cream or cream. By the way, if there is no heavy cream, you can add low-fat and butter (for every 150 grams, about 2 tablespoons).
- Now cook the cheese, stirring constantly, until it is brown and thickens well. At this stage, try cheese - as a rule, no salt or sugar is added to Brunost, but if you think that it turned out to be bland, add one or another ingredient to your taste.
- Remove the pan from heat, whisk the contents with a blender, work it for 1-3 minutes.
- Return the cheese to the fire again, stirring the now homogeneous mass until it becomes a thick fudge.
- Turn off the heat and place the pan to cool, preferably in a container of cold water.
- When the cheese has cooled to about 40-50 degrees, transfer it to molds (it is convenient to use silicone muffin tins) and put it in the refrigerator to freeze for 10-12 hours.
Ready Brunost cheese should not be stored for a long time at room temperature - it is recommended to take it out immediately before use.
The shelf life of Brunost in the refrigerator is 1 month, but it can be stored in the freezer for up to six months.
See the peculiarities of making Chaurs cheese
Composition and calorie content of Brunost cheese
Norwegian cheese can hardly be called a dietary product - it is not only a high calorie content, but also a high fat content of animals.
The calorie content of Brunost cheese is 466 kcal per 100 grams, of which:
- Proteins - 9.7 g;
- Fat - 29.5 g;
- Carbohydrates - 42.7 g;
- Water - 13, 44 g.
However, for those who do not seek to lose weight, eating Brunost is not only possible, but also necessary, since it contains many biologically active components that are important for the life of the body.
Macronutrients per 100 g:
- Potassium - 1409 mg;
- Calcium - 400 mg;
- Magnesium - 70 mg;
- Sodium - 600 mg;
- Phosphorus - 444 mg
Microelements per 100 g:
- Iron - 0.52 mg;
- Manganese - 0.04 mg;
- Copper - 80 mcg;
- Selenium - 14.5 mcg;
- Zinc - 1, 14 mg.
Vitamins per 100 g:
- Vitamin A, RE - 334 mcg;
- Retinol - 0.334 mg;
- Vitamin B1 - 0.315 mg;
- Vitamin B2 - 1, 382 mg;
- Vitamin B5 - 3.351 mg;
- Vitamin B6 - 0.271 mg;
- Vitamin B9 - 5 mcg;
- Vitamin B12 - 2, 42 mg;
- Vitamin PP, NE - 0.813 mg.
Essential amino acids per 100 g:
- Arginine - 0.33 g;
- Valine - 0.765 g;
- Histidine - 0.293 g;
- Isoleucine - 0.519 g;
- Leucine - 0, 992 g;
- Lysine - 0.814 g;
- Methionine - 0, 318 g;
- Threonine - 0, 393 g;
- Tryptophan - 0.15 g;
- Phenylalanine - 0.54 g.
Fatty acids per 100 g:
- Saturated - 19, 16 g;
- Monounsaturated - 7, 89 g;
- Polyunsaturated - 0.938 g.
Among the fatty acids Omega-3 and Omega-6, their content is about 0.5 grams per 100 grams of the product.
See the composition and calorie content of Saint Necter cheese
Useful properties of Brunost cheese
The benefits of Brunost cheese are, first of all, whey protein, which has a good amino acid rate, that is, using this product, the body receives 20 amino acids at once: 8 essential and 12 non-essential.
In addition, this cheese is a real salvation for those who love dairy products, but suffer from a mild form of lactase deficiency. The protein of Norwegian Brunost cheese is better absorbed than the protein of whole milk, especially when it comes to varieties that are made with goat's milk.
Due to the presence of a large amount of vitamins and minerals in the composition of Brunost cheese, it has the following beneficial effects on the body:
- Cardiovascular Support … Brunost contains a large amount of potassium - an essential element for the regulation of the heart. With insufficient intake of this mineral in the body, the heart rate goes down, jumps in blood pressure are observed.
- Regulation of water-salt balance … Another important function of potassium. The mineral controls fluid balance, balances it if necessary, monitors the normal ratio of alkalis and acids in the body, and regulates kidney function.
- Saturation with easily digestible calcium … This is especially important for children during the development of the bone skeleton and for post-climatic women who are at an increased risk of osteoporosis.
- Enamel protection … Brunost is a good product for teeth. Due to the high content of minerals, especially phosphorus, when eating cheese, a special protective film is created around the enamel.
- Strengthening the nervous system … Brunost has a good effect on the nervous system and cognitive abilities. Thanks to the amino acid tryptophan, the production of the hormone of good mood, seratonin, is enhanced, which not only helps to fight depression, but also prevents insomnia. Other beneficial ingredients found in Brunost improve brain function and strengthen memory.
- Saturation with beneficial bacteria … Any high-quality cheese is a conductor of good bacteria for the digestive tract, which has a beneficial effect on the body's defenses. In a recent experiment, it was found that this property is especially good for the immune system of the elderly.
- Saturation with vitamin A … Retinol is responsible for many important functions in the body - it protects vision and mucous membranes, actively participates in the formation of immunity, the construction of cell membranes, etc. This vitamin is one of the most important for our body, it should be present in the daily diet of every person.
Note! If you do not cook Brunost yourself, but buy a finished product, carefully read the composition on the label. All sorts of additives, flavors and colors can negate the benefits of the product.
Brunost Sauce Recipes
A real Norwegian breakfast with Brunost requires the presence of the following products on the table - thin slices of cheese, salty crackers, berry jam, coffee. A slice of cheese is placed on a cracker, and a thin layer of jam is spread on top, and this exquisite coffee sandwich is washed down. It is in this form that you can fully taste Brunost.
Brown cheese is also used to make a sauce and add it to fondue to create original notes. Brunost will perfectly decorate a cheese plate served with wine, but if most cheeses are recommended to be dipped in honey, in the case of Brunost it is better to use berry jam.
To make a sauce from Brunost, you need:
- Grate a block of cheese (100 grams) on a coarse grater - you need to start rubbing as soon as the product is removed from the refrigerator, Brunost refers to semi-hard cheeses and acquires a soft consistency that is difficult to cut and rub.
- Fold the cheese into a small saucepan, pour in heavy cream (150 ml) - at least 20%.
- Put the mixture on low heat and, as soon as the cheese melts, remove from heat.
- With a whisk, achieve a homogeneous mixture of cream and cheese.
You can diversify the taste of the sauce by adding your favorite seasonings, and you can serve it with a variety of dishes - meat, fish, vegetarian:
- Pumpkin pancakes with Norwegian cheese sauce … Grate potatoes (2 pieces) and pumpkin (quarter Butternut) on a coarse grater, chop garlic (1 clove) in a press. Mix the prepared foods after squeezing out the potato juice. Add finely chopped green onions (small bunch), egg (1), pre-beaten in a separate cup, corn flour (4 tablespoons), baking soda (on the tip of a knife), salt, pepper and other favorite seasonings to taste. Form pancakes from the resulting dough and fry in a hot skillet. Serve with Brunost sauce.
- Chicken breast baked in copper and ginger sauce … Cut chicken breast (500 grams) into portions, put in a bowl. Add olive oil (3 tablespoons), honey (2 tablespoons), soy sauce (2 tablespoons), and ginger (1 teaspoon). Wrap the breast in foil, bake for 30 minutes, then unfold and leave in the oven for another 10-15 minutes until a delicious crust forms. Serve the breast with Norwegian cheese sauce, lingonberry sauce and jacket potatoes.
- Lamb Norwegian … Cut the lamb (500 grams) into thin slices - to make the process easier, cut the meat frozen. Fry the meat in portions over high heat, do not put everything at once, otherwise you will get a stew, not a roast. Transfer the fried lamb to a saucepan. Now fry the chanterelles (250 grams) in a pan, then add them to the meat. Finally, pour the wine (100 ml) into the same skillet, evaporate and pour into the pan. Also add sour cream (300 grams) and lingonberries (100 grams). Bring to a boil and simmer for 10-15 minutes, season with salt, add thyme to taste and serve with Brunost sauce, potatoes and broccoli.
See also recipes for dishes with Caciotta cheese.
Interesting facts about Brunost cheese
Brunost cheese was created not by a famous Norwegian chef, but by the most ordinary farmer, whose name, nevertheless, forever remained in the history of the country thanks to the simplest trick. Milkmaid Anna Hov decided to add sour cream to another famous cheese in Norway - "prim", which is a product of boiling and boiling whey. The resulting new type of cheese quickly gained popularity and, thanks to unprecedented demand, saved the Gudbrandsdalen Valley from impoverishment in 1880. Until now, the most popular variety of Brunost is called this valley.
The Norwegian company TINE is currently the leading producer of Brunost, it produces its varieties in various "colors". Most notable are the dark Heidal with a tart sweet taste, the low calorie Lett and the light beige Misvaer with a pure sweet taste.
Norwegian brown cheese is often served with another typically Norwegian and controversial dish - lutefisk. It is fish dried and then soaked first in caustic soda and then in water. The result is a rather unusual, both in taste and in appearance, jelly-like dish, which few can leave indifferent, though not in the good sense of the word.
Brunost is a real Norwegian national cheese, it is practically not exported, however, if you try, you can find it in large supermarkets in Europe, the USA and Australia.
To meet demand in Norway, about 12 million kilograms of cheese are produced per year, in terms of per person, it turns out that each inhabitant of the country eats about 4 kilograms per year.
Brunost is highly flammable - in 2013, firefighters extinguished a truck carrying 27 tons of brown cheese for several hours. The problem was aggravated by the fact that the fire took place in the tunnel, and the reasons for it were not found out. There were no more major accidents related to the flammability of cheese.
How to make Brunost - watch the video:
Brunost cheese is a Norwegian cheese of unusual color and taste. The only way to try it in Russia is to cook it yourself. It is best eaten with crispy crackers or crisp bread and berry jam, but it can also be used to make a delicious sauce that will make any dish original. Brunost is not only tasty, but also healthy - it is a good source of complete protein and many vitamins and minerals. However, before you eat it, be sure to read the contraindications.
