We have teamed up with Nevada Berg of North Wild Kitchen. This means that each month throughout the year, Nevada will share a recipe featuring Brunost - everything from sweet to savory dishes.
Get to know Nevada
All Norwegians know brunost. Wherever in the world you may travel, there is no taste on the globe quite like it.
Read more
It all started with Anne Hov in 1863, the inventor of Norway’s national cheese.
Read moreTINE Ekte Geitost is a traditional Norwegian cheese made from the finest Norwegian goat’s milk and cream. It has a strong salty-sweet, slightly tangy caramel fudge taste, with hints of sweetness from the caramelized milk. TINE Ekte Geitost is suitable for use on bread, crispbread and waffles. It gives a sweet ‘n’ sour taste when used in cooking, and can, for example, be added to sauces and other dishes for flavouring.
Sweet rennet goat’s whey, pasteurized goat’s cream and pasteurized goat’s milk.
Store at 0 °C - 4 °C. Best sliced when cool.
250g, 500g
A well-known and beloved brunost (brown cheese) with long-standing traditions and the most popular of our brunosts. Made from a unique blend of the finest Norwegian cow’s and goat’s milk as well as cow’s cream, it has a rich caramel taste with a slight hint of sharpness. TINE Gudbrandsdalen is well suited for use on bread, crispbread and waffles. It is also perfect in cooking, for example, in an apple pie, muffins, cookies or in an ice cream sauce.
Sweet rennet whey, pasteurized goat’s milk (144 g in 100 g cheese), cream and pasteurized cow’s milk.
Store at 0 °C - 4 °C. Best sliced when cool.
250g, 500g, 1kg
TINE Caramore® is a brown whey cheese made according to an old traditional recipe from the mountains of Norway. It is rich and smooth in texture with a sweet caramel flavour. Made from a special blend of cow’s cream and goat’s milk. TINE Caramore® is suitable for use on crackers and bread, and also for baking, e.g. buns and cookies.
Sweet rennet cow’s whey, pasteurized goat’s milk (103 g in 100 g cheese), cream, 18 % sugar, pasteurized cow’s milk and acidifying agent (lactic acid).
Store at 0 °C - 4 °C. Best sliced when cool.
250g, 500g
.jpg?quality=60)
