An unusual, slowly cooked whey cheese made from a mixture of goat and cow’s milk. This cheese has a distinctively sweet caramel flavour, we suggest is best eaten in very thin slivers with crusty bread. It is great melted on toast or waffles with chopped bananas for an alternative breakfast. It has recently been re-branded and is now called Gudbrandsdalen, but is still most widely known as Norwegian brown cheese.
The individual cheese weighs 1kg.