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  • Made from pasteurized or unpasteurized cow's and goat's milk

  • Country of origin: Denmark, Finland, Germany, Iceland, Norway and Sweden

  • Type: semi-soft, whey

  • Fat content: 27 g/100g

  • Calcium content: 360 mg/100g

  • Texture: dense

  • Rind: natural

  • Colour: brown

  • Flavour: caramel, sweet

  • Synonyms: mysost, mesost, meesjuusto, mysuostur, myseost, Braunkäse, geitost, Ekte Geitost, Gudbrandsdalsost

Brunost is also known as mysost (Norwegian), mesost (Swedish), meesjuusto (Finnish), mysuostur (Icelandic), myseost (Danish) and Braunkäse (German).

The Norwegian and German names mean brown cheese, while other names mean 'whey cheese', made with whey, milk and/or cream. The most commonly exported varieties are Brunost and Geitost, which are made with a mixture of goat's and cow's milk and whey, Ekte Geitost made with goat's milk and whey.

Brunost is a sweet, dense, caramelized brown Scandinavian whey cheese produced in many countries. The cheese gets its brown colour and fudge-like texture from the slow simmering process, which allows the milk sugars to caramelize. A low-fat variant is made by increasing the proportion of whey in milk and cream.

Brunost is served thinly sliced on rye toast or crisp bread. It is considered healthy because it contains iron, calcium and B vitamins.

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