Myeost Gudbrandsdalen挪威棕色乳酪(焦糖)

口感層次：立方形或長方形，焦糖色，質地緻密且黏稠，口感滑順入口即化，味道如卡士達醬般，具有獨特如焦糖般的甜香。適合當成點心零嘴或乳酪盤享用。

賞味方式：刨片放在歐式麵包上直接吃，就是最簡單又美味的品嘗方式。也可以搭配咖啡，讓乳酪的甜味更凸顯。下午茶點心搭配餅乾、水果或是沙拉也是不錯的賞味方式。

保存方法：請低溫2°C ~6°C冷藏。開封後，吃多少切多少，尚未食用的乳酪，請用原廠防油紙包妥再放回原廠木盒中保鮮，雙重保護避免降低口感影響風味或是水氣潮濕造成腐壞。

Brunost (lit. 'brown cheese') is a common Norwegian name for mysost (lit. 'whey cheese'),is made by boiling a mixture of milk, cream, and whey carefully for several hours so that the water evaporates. The heat turns the milk sugars into caramel, which gives the cheese its characteristic brown colour and sweetness. It is ready for consumption as soon as it is packed and refrigerated. Low-fat varieties are made by increasing the proportion of whey to milk and cream.

Boiling down whey 10:1 to create a brown, cheesy spread (such as the Norwegian prim and Swedish messmör) has been common in the Scandinavian countries for at least 2,500 years. An archeological find from September 2016 in central Jutland has determined that a cheese residue on pottery from circa 650 B.C.E. is a type of cheese, potentially similar to brunost.

In modern times, the world's largest producer of brunost is the Norwegian dairy co-operative Tine, which markets a total of 13 varieties, as well as three types of prim and three types of pultost.

The second-largest is Norwegian dairy company Synnøve Finden, which markets two varieties of brunost, as well as two varieties of prim. There are also a number of smaller, artisanal producers, mainly in Norway and in the US.

Brunost is primarily produced in Norway and is popular there, and has spread to South Korea.It is regarded as one of Norway's most iconic foodstuffs, and is considered an important part of the country's gastronomical and cultural identity and heritage.