The Norwegian delicacy for over 150 years
All Norwegians know brunost. Wherever in the world you may travel, there is no taste on the globe quite like it.
Read moreAll Norwegians know brunost. Wherever in the world you may travel, there is no taste on the globe quite like it.
Read moreA cosy wool sweater and a slice of bread with Brunost is what defines a Norwegian. A wool sweater with a pattern derived from the Brunost wrapping is just about as Norwegian as things can get.
Get the knitting pattern hereIt all started with Anne Hov in 1863, the inventor of Norway’s national cheese.
Read moreA 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. TINE Gudbrandsdalen is suitable for vegetarians.
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.
250 g, 1 kg
TINE 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. Ekte Geitost is suitable for vegetarians
Sweet rennet goat’s whey, pasteurized goat’s cream and pasteurized goat’s milk.
Store at 0 °C - 4 °C. Best sliced when cool.
500 g