Mysost

Mysost, also spelled myseost, is a Norwegian brown cheese in the brunost family. It is typically made from whey, often mixed with a small amount of skim milk or cream, and is produced by cooking the mixture for several hours until it thickens and takes on a caramel-colored appearance. The process concentrates lactose and milk sugars, which caramelize during heating and give the cheese its characteristic sweetness and flavor.

The resulting cheese is dense and sliceable, with a texture that can range from semi-soft to fairly firm depending on the recipe and aging. Flavors are sweet and slightly salty, with a pronounced caramel character. The color can vary from light brown to dark brown, and the rind is usually smooth.

Mysost exists in several regional variants. The standard cow’s-milk mysost is the most common. Fløtemysost or cream brown cheese includes added cream for a richer, creamier texture. Geitost refers to a goat-milk brunost, which has a distinct tang and lighter color. Primost is a related, often redder and somewhat sweeter brown cheese used for sandwiches and snacks.

In culinary use, mysost is typically sliced and served on bread, crispbread, or waffles. It is sometimes enjoyed with coffee, jams, or fruits. The cheese is a traditional staple in Norwegian breakfasts and snacks and is commonly found in grocery stores and specialty shops in Norway and parts of Scandinavia.