What is Norwegian brown cheese? What is it eaten with? Can I cook it at home? These and other questions will be answered by the article. We will talk about the beneficial properties of the product and contraindications to its use. So here we go.
What it is
Norwegian brown cheese is a cheese made from whey. It is caramelized because milk, cream and whey are boiled for a very long time.
As the name implies, cheese is produced in Norway, but the country is not a monopolist of this product. Brown cheese is made in Jämtland, Sweden.
Hotel travelers always have Norwegian brown cheese for breakfast. It is served in the form of a cube or circle, for its cutting there is a special tool - an ostekhel, they cut the cheese on top.
History
Since ancient times, whey has been brewed in Norway. The result was a soft brown cheese. But in the sixties of the nineteenth century, the Norwegian brown cheese that we know now turned out for the first time. The fact is that the time was difficult for the country as a whole, and for the Gudbrandsdal valley in particular, but thanks to this cheese, Gudbrandsdal was able to survive the crisis. This is because the wife of a farmer, her name was Annie Hof, added cream to the usual recipe for soft cheese.
What it looks and what it tastes like
Brown Norwegian cheese gudbrandsdalen is harder than classic cheeses, but nevertheless, it can be cut into ordinary cheese slicers. Many varieties of cheese are characterized by a general taste, but brown is distinguished by caramel notes, a delicate texture and a slight ductility. The finish is rather unexpected - a hint of sourness and piquancy of goat milk. Gudbrandsdalen - Brown Norwegian cheese, hard, but not so much that it could not be cut.
The cheese acquires a specific color after heat treatment.
With what to eat
This cheese is eaten with almost everything. Toasts, waffles, sandwiches are considered a traditional option.
Fondue is made from cheese and serves as a complement to sauces. As an independent snack, he is completely good. For example, it is very tasty to drink Norwegian brown cheese of brunost with champagne or tea.
Norwegians themselves consume it a lot every day. During the day, it is eaten separately and as part of other dishes. According to statistics, an ordinary Norwegian eats at least three and a half kilograms of cheese per year. For comparison, a Russian eats about the same amount of different cheeses per year.
Technology
Norwegian brown cheese is made from boiled cream, milk and whey. The mixture is boiled for at least several hours until the excess moisture evaporates.
After evaporation of moisture, the mixture begins to caramelize and acquires a brown tint. In order for the color to become saturated, a few more hours must pass.
The brown mixture is removed from the dishes where it was prepared, and stirred until it cools. When the cheese mass has cooled, it is kneaded and laid out in shapes.
And so it turns brown cheese from Norway. By the way, its distinctive feature is that this cheese does not ripen. You can feast on them the next morning, as soon as they get it out of shape.
Varieties of cheese
Norwegians are very fond of this cheese, so manufacturers have created several varieties. Each next one differs from the previous one in taste.
- Goodbrandsdalen will be the first on the list. We already wrote about him above, so we will describe briefly. It is a hard cheese that is easy to cut. It is eaten on sandwiches and in a bite with bread. Fondue and many sauces are made from cheese.
- Geytust. The cheese is prepared according to a traditional recipe, but differs from other varieties by the addition of goat milk - it is it that gives a great piquancy to the product. Due to the use of goat milk, in fact, its name translates as "goat milk". A geytust is added to a traditional juniper berry sauce. The dish in which this cheese is added acquires a sweetish taste.
- TINE Gudbrandsdal Lett. Cheese is produced in the regions, its distinguishing feature is that it has a lower calorie content compared to other varieties, but it does not affect the taste.
- Misvær. Norwegian cheese from whey of brunost is much lighter than other varieties, has a sweeter and milder taste.
- Heidal. Dark variety, which has a bright tart taste with pronounced sweetness. Goat's milk makes cheese tart.
- Flatemusust. The product is prepared according to standard technology, however, with the exception of one detail - goat milk is not added to it at all. It consists only of cream, whey and cow's milk.
Vitamins and minerals
Norwegian cheese made from whey without cream (or with cream) has a rather simple composition, but despite this, it has many useful substances, because everything that is useful in milk remains in whey.
Brown cheese contains:
- Whey protein. Very valuable due to the unique amino acids in the composition. Protein is involved in the formation of blood plasma and hemoglobin. In addition, whey protein is known to help restore liver proteins.
- Albumen. Contains valuable tryptophan (amino acid). It is important for the body, it does not have alternative substitutes.
- Globulin. It is a carrier of immune bodies that are necessary to strengthen immunity.
- Whey Protein. It has an immunostimulating function, that is, strengthens the immune system in a natural way.
- Lactose. A useful carbohydrate that normalizes the functioning of the stomach and is quickly excreted from the body. Another advantage of lactose is that it does not turn into fat. Thanks to lactose, all putrefactive processes in the body cease, and beneficial substances are better absorbed. The cardiovascular and nervous system of lactose also provides invaluable benefits.
- Natural peptides. Substances whose function is the proper functioning of cells. If the latter work as they should, the person is sick less, and the body copes with the disease faster. The process can be compared with the restoration of parts of the body or organ. True, a prerequisite is well-established cellular work. In addition, peptides restore protein synthesis in the body. If a person is constantly sick, prematurely aging, or leads an unhealthy lifestyle, then peptides activate the work of proteins, which are the main building material of cells.
Who is allowed to consume
Norwegian brown goat cheese, like any product, has its beneficial properties and contraindications. What is useful in it?
- First of all, it is useful for people with diseases of the gastrointestinal tract. This is because whey protein contains protein compounds that stimulate the production of pancreatic hormones. Cholecystokinin (this is the pancreatic hormone) suppresses appetite, is responsible for the feeling of satiety, makes the gall bladder contract. In addition, it develops intestinal motility, helps cleanse the stomach, and releases pancreatic enzymes. Serum protein will help relieve intestinal inflammation. By the way, albumin is used for abdominal operations. All whey proteins have a beneficial effect on the skin, which suffers from improper functioning of the stomach, intestines, liver or kidneys. The skin becomes noticeably cleaner, and problems such as oiliness, allergies, diathesis, etc. are less of a concern.
- People with kidney dysfunction and impaired liver function. In serum, there is cysteine (an amino acid) that the body needs in order to produce glutathione. It is this antioxidant that protects against viruses, diseases, removes toxins and harmful substances from our body. It protects against electromagnetic radiation and poor ecology. If the body contains glutathione in low quantities, then a person begins to have serious health problems. Among them are oncology, atherosclerosis, AIDS, Alzheimer's disease, cataracts, Parkinson's disease, multiple sclerosis. The possibility of the development of mental illness, impaired coordination and balance is not ruled out. A reduced level of antioxidant is also observed in patients with hepatitis C, since the liver first suffers from a lack of this element. Glutathione is involved in carbohydrate metabolism and helps prevent early aging. In addition, he removes heavy metals and toxins from the body, working as a kind of "orderly".
- Helps people suffering from diseases of the cardiovascular system. There is whey in the Norwegian brown cheese recipe, which means a protein that normalizes cholesterol and lipoproteins. Magnesium and potassium also have beneficial effects on the system. For example, they dilute blood and prevent blood clots from forming, have a supporting function, so that the vascular walls remain elastic. In addition, all trace elements contained in cheese inhibit the growth of atherosclerotic plaques.
- Suffering from endocrine dysfunction. Whey protein, among other things, helps maintain proper blood sugar levels. This is especially true for people with diabetes. It is especially useful to eat cheese before the main meal, so that blood sugar does not rise.
- Depression. Serum proteins block the production of cortisol, but stimulate the production of serotonin. The last hormone is responsible for the psychological mood of a person, healthy sleep, sensation of pain, and more. Potassium, which is present in cheese, helps to cope with fatigue, concentrate attention and improve memory.
- The immune and nervous systems are also not deprived of attention. About immunity they have already said that it is affected by the antioxidant glutathione. Let's talk about the properties of tryptophan. He is able to relieve stress, improve sleep and help calm down. Its important property is the neutralization of nicotine, that is, the body suffers to a lesser extent. It can also reduce the effects of alcohol and inhibit the development of alcohol dependence. Cheese is also valuable in that it contains this amino acid in sufficient quantities, although it is quite rare in foods.
- Losing weight. Lactose, which is present in cheese, helps break down fat. Whey protein has a saturating effect, which means there is no desire for long. Metabolism improves, which means that excess in the form of fat is not deposited.
- Muscle growth. A recipe for Norwegian cheese from whey indicates the presence of a large amount of protein. The latter is a building material for muscles. And this applies not only to athletes: over the years, muscle mass becomes smaller, which leads to the replacement of muscles with fat. Such castling can lead to serious problems, but everything can be fixed. It is enough to adhere to proper nutrition, combining it with physical activity.
It turns out that the benefits of this cheese are quite tangible, so you need to try it at least once in your life. Even if you don’t like the taste, then at least it will turn out to be charged with vitamins and minerals. There are many recipes for brunost at home. It is prepared in every possible way, there is even a recipe for Norwegian cheese from whey in a slow cooker. But we will consider more traditional cooking methods.
Homemade Cheese Recipe
In order to cook cheese, you will need:
- whey - 1.5 l;
- thirty percent cream - 250 ml.
If there is no such a high percentage of cream, then they can be replaced with ten percent, but then you will need to add two tablespoons of butter.
We start cooking.
The recipe for Norwegian brown cheese is simple, but there are nuances. For example, whey should be freshest - this will reduce the acidity in the cheese. Usually, after boiling, the amount of whey is reduced by three times, so do not be surprised.
So, the serum must be poured into a pan and boiled until half a liter remains. In time it takes about an hour. During boiling, stir the mass with a wooden spatula so that nothing burns to the bottom.
After an hour, cream is poured (all 250 milliliters). How to increase the fat content of the cream is written above, so it is not necessary to look for thirty percent. Of course, the most delicious cheese is obtained from natural village cream, but high-quality store ones are also suitable.
Together with cream, the mass is boiled to a thick state, after which it is mixed with a nibbler to grind the lumps. According to traditional technology, the creamy mixture is passed through a hair sieve, but in modern realities it will be easier and faster to break through a blender.
You can adjust the consistency and color of the product. The less cheese is cooked, the softer it becomes. The color is affected by the caramelization time and the amount of cream added.
After the mixture has become homogeneous, it is placed in a frying pan and heated again. You need to interfere without stopping for five minutes. As soon as the mass begins to gather in a lump, it is laid out in a mold. Allow to cool for some time and refrigerate.
The shape may be of any material.
Cheese is stored wrapped in plastic wrap in an airtight container. It can be stored in the “correct” packaging for up to two weeks. You can eat cheese the next morning, that is, there is no need to wait until it ripens.
Cream Cheese Recipe
You can cook not only according to well-known recipes, but also create new ones. As an experiment, add more cream to the Norwegian brown cheese recipe and see what happens.
Ingredients:
- whey - 1.5 liters;
- ten percent cream - 1 liter.
Cooking.
With such a ratio of products, mass must be interfered at the very beginning. As soon as the mass becomes similar in color to baked milk, it must be actively stirred, without ceasing. When a bottom appears from under the whisk or spoon, begin to interfere very quickly. The cheese mass quickly darkens, so as soon as the first signs of a color change appear, you need to immediately transfer it to the dishes with a thick bottom. If the consistency of the mass suits, you can stop.
Then everything goes according to the standard recipe: the cheese is laid out in a mold, rammed and cooled. This cheese is more like a dough, so you need to cool it at room temperature.
It should be in the refrigerator for at least twelve hours, only then it can be eaten. With proper storage in a sealed package, the cheese will be suitable for food in four weeks, and if it is frozen, then in six months.
The cheese is lighter in color and has a taste that is somewhat reminiscent of fermented baked milk.
How to choose ready-made cheese
How to choose brown cheese from Norway? In order to buy a delicious cheese, special skills are not needed. It is usually sold in sealed packaging, so it is not always possible to consider what is inside. It is worth noting that cheese producers value their reputation and the title of national product, which means that you can safely take any package. Cheese will be of high quality everywhere.