Brunost appears as a signature dish in 1 Norway cities. See each city's local variant and where to eat it.
Brunost · Oslo
Brown cheese made from whey, milk and cream, boiled until the sugars caramelise. Sliced thin with a cheese plane onto crispbread, waffles or a sourdough loaf.
Brunost dates to 1863 when dairymaid Anne Hov first added cream to the whey in Gudbrandsdalen; it has been Norway's most iconic food export ever since.
Where to eat in Oslo:
- Mathallen Oslo
- Bondens marked Birkelunden
- Kaffistova