Since the appearance of The Omnivore's Hundred over at Very Good Taste, there have been several mentions of brown cheese on various blogs. Although I think the suggestion of paring it with a crisp fruit such as apples or pears is very inspired and most likely absolutely delicious, my fiancé is adamant that this, too, is not how it's done (who knows, he may only be speaking for his part of Norway, which is the south-west part). However, when I've been in Norway, the way I've seen it eaten is thinly sliced (it must be sliced with a cheese cutter, not with a knife, in order to achieve the correct thickness), on a wasa cracker, sometimes accompanied with strawberry jam. I have never seen it rolled, eaten on plain fruit, or cut thickly into chunks the way we in the US might snack on a brick of cheddar.
Brown cheese is surely not for everyone, it's almost sweet at first, and has an aftertaste sometimes described as "weird." Certainly it's a strong flavor, which is why it's sliced thinly, and its creamy consistency is a perfect match with the hearty wasa cracker, which really helps to cut some of the sweetness. In fact, my fiancé claims that brown cheese comes in its distinctive square shape specifically to fit on this type of cracker. Personally, I'm completely addicted and often find myself craving a little brown cheese treat. So if you're brave enough to try, try it the Norwegian way. Although I must admit that my next snack will probably include a strip of cheese, a wasa cracker, and a few thin apple slices. Even the classics, after all, can be improved.
UPDATE: Norwegian brown cheese is typically a goat cheese, in which the milk is boiled, along with the cream and the whey, until the water evaporates. The heat caramelizes the sugars in the milk which gives the cheese its characteristic color and flavor.
Do you know where I can buy the brown cheese in Paris?
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