Negli Stati Uniti abbiamo un tipo di formaggio marrone, lo Ski Queen brunost, che mangio da oltre 50 anni e che adoro. Voglio portarmene un po’ a casa ma sono curioso di provarne alcuni tipi diversi, soprattutto perché il tuo pacchetto più grande costa meno di quello piccolo che possiamo ottenere.
Qualcuno sarebbe così gentile da dirmi qual è la differenza tra tutti questi? Il negozio vicino al mio hotel a Bergen è molto più piccolo di questo a Rørvik ma avrà sicuramente alcune opzioni.
https://i.redd.it/35obd1mym86g1.jpeg
di wendellWI
22 commenti
They all taste a bit different.
Heidal’s ost #1
Fløtemysost is the easiest, smoothest one, but still a staple on norwegian breakfast tables
How is the Chili brunost? Sounds terrible to me, but I strangely want to try.
Among the ones from tine you have: Gudbrandsdalsost (the red one ) is the standard one made with a mixture of goat and cows milk, you also have fløtemysost(orange) made with cows milk which is milder.
For more seasoned people you have the blue geitost which is made with only goatmilk and has a much stronger and sharper taste.
There are some additional special varieties in brown that I am not very familiar with.
I am not so familiar with the Synnøve finden varieties but I think they are quite similar overall.
Rule of thumb is the darker the color of the cheese, the stronger the taste is. If you want something special get a strong one or two, they’ll be quite different from the Ski Queen variety.
Gudbrandsdslsost is a bit more complex in taste.
I’m not a brunosit aficionado, but I think the TINE Gudbrandsdalsost is identical to the one they market as Ski Queen classic abroad.
Fløtemysost basically has cream added back into the mixture so it’s more light and mild (and fatty, but many variant shave reduced fat now). Synnøve is just another manufacturer but they make more or less the same style of cheese. The ones in the darker packages basically regional variants, some are lighter or darker with some variation in sweetness, I could probably not tell the difference with most.
The blue ones are made with only goat milk (or more than the others at least) same as the blue Ski Queen variant.
I prefer the orange, milder one. There’s also a Christmas version, which has spices in it. I personally think this one is a bit too sweet.
I’ve never heard of Ski Queen and now I see it’s made by Tine? Wow! Anyway, I offer the light «orange» package to foreigners, the red one is the most popular in my family/friends, but if I feel fancy, I’ll buy the blue one.
I like the blue one, Geitost, from goat milk.
And to the right of that is Søst. Also caramelized milk as brunost, but more “wet”. Very good on waffles. Probably a higher likelihood of leak during transport, though.
Geitost is the best imo
Ski Queen is the same as Gudbrandsdalsost, the red one in the middle.
The brown to the left is milder, made from cow milk. I rarely eat that as the red taste better imo.
Ski Queen is produced by Tine, and they have two colors in the US – red and blue:
– The red one is what is called Gudbrandsdalsost (red here, too) in Norwegian, it’s the original brown cheese with goat milk and cow milk and cream in addition to whey
– The blue one is what we call Geitost (goat cheese) and it is made with only goat milk, goat cream and goat whey.
The brown ones are either sweeter OR cooked longer than the red ones. So they are generally stronger OR sweeter in taste. Some have added sugar (bestemorost), some are goat based, some are cow based. A lot of people swear by the cooked ones. I prefer the milder taste of the orange one. The orange ones are only cow milk, cow whey and cow cream.
So, red and blue – you already have them in the US (even if you say you only know of one of those, possibly the red one?). Orange and browns (and purple) are the ones you should try out, as they are different from what you’re used to. 🙂
I tried it once and it tasted like plastic to me.. whyyyy
The Christmas one from Tine is really good and only available around Christmas. My favourite is the goat cheese, it’s a bit sharper than the ones made with cows milk.
Make sure you get Tine Bestemorost, its richer and sweeter and really good.
The red ones are the same as Ski Queen in the US. It is called G35 or Gudbrandsdalsost and is the most commonly eaten version. It is made of a mix of goat and cow milk.
The blue, round one on the bottom right is pure goat’s cheese and has a stronger taste. Some might say it is the original brown cheese.
The yellow/orange on the left is a milder version. The rest are regional variations of brown cheese, I must admit I have never tried those.
Light coloured brown cheeses are more creamy, dark colored are sweeter and more intense, made from cows’ milk are milder and blander, from goats’ milk are goaty, more intense and have a hint of bitterness. All are tasty in their own way.
If you go for the full experience, check out Prim (spreadable brown cheese) and Hapå (a caramel milk spread) too. We sure love caramelized milk here.
Wow, you all are awesome, thanks for all the information! 🇧🇻❤️
Gudbrands – the most common, and the most similar to the Ski Queen.
Fløtemys – similar to Gudbrands, but lighter/milder in taste. Blue Fløtemye = lower fat.
Johaug — between Gudbrands and Fløte in terms of mildness and flavor
Misvær – never tasted, supposed to be milder and lighter than Gudbrands.
Innherred – darker, a bit drier and more flavor.
Bestemor – never tried. Supposedly quite like Innherred except sweeter.
Geitost – proper brown goat cheese. Way less sweet, much drier, and can be somewhat strong in flavor.
G40/Orange, G60/Red and G80/Blue are the staple. I’d take one of each atleast.