Also called geitost (literally goat cheese) or Gudbrandsdalost (as a lot of it is made in the Gudbrandsdal, Norway’s largest valley).

The cheese is made with a mix of whey* from cow’s milk and goat’s milk (sometimes goat’s milk only). This mixture is left to boil for several hours until all the water has evaporated. The cheese has a distinctive caramel taste, and is quite sweet, which probably explains its popularity with children.

It comes in various shades, ranging from light to dark, and the darker the cheese, the stronger the flavour. You can buy it in a block (it will keep longer) or pre-sliced (easier for picnics and the likes). TINE is the main producer of brown cheese in Norway, although smaller regional producers also make their own.

* Whey is a watery-looking, protein-rich by-product of cheese-making that is usually discarded.