This is a unique production of Norwegian brown goat cheese made from whey.
It starts with fresh goat milk and a production of white cheese. Anna Karina Marstein is a cheese maker, and she tells about the production of goat cheeses.
Undredal is a village located along the Sognefjord, Norway’s longest and deepest fjord, where there is an ancient tradition to produce goat cheese milk. According to the Slow Ark Taste the “Artisanal Geitost” has been made on mountain farms for about 500 years.
The brown cheese “Brimost” (myseost) is made from the whey that is a left over from the production of white cheese.
To make this sweet and unique cheese a little whole milk or cream is added to fresh whey immediately after draining it during the making of white cheese. This mixture is boiled for 8-10 hours. During cooking, the lactose sugar in the milk reacts and turns brown. The solid mass that forms from the cooked whey is then left to cool. It solidifies as it cools, and once it is solid yet still malleable it is kneaded and pressed into cubic wooden molds. It is enjoyed fresh and sliced thin and put on top of buttered bread.
I grew up with this cheese as a part of my food culture and after many years with industrialized versions this original one brings me back to the idea of the real quality of the goat cheese production with no left overs.
That is for sure one of a reason that this cheese is on the Slow Foods list of food that should not disappear. Unfortunately, this cheese is in danger of disappearing and we have to protect good produce by our way of eating.
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