Английская Википедия:Brunost

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Шаблон:Lang (Шаблон:Lit.) is a common Norwegian name for Шаблон:Lang (Шаблон:Lit.; Шаблон:Lang-da; Шаблон:Lang-sv; Шаблон:Lang-fi; Шаблон:Lang-is/Шаблон:Lang), a family of cheese-related foods made with whey, milk, and/or cream. The term is often used to refer to Шаблон:Lang or Шаблон:Lang ('Gudbrandsdal cheese'), which are the most popular varieties. Шаблон:Lang is primarily produced in Norway and is popular there, and has spread to South Korea. It is regarded as one of the country's most iconic foodstuffs, and is considered an important part of Norwegian gastronomical and cultural identity and heritage.

History

Boiling down whey 10:1 to create a brown, cheesy spread (such as the Norwegian Шаблон:Lang and Swedish Шаблон:Lang) 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 Шаблон:Lang.

However, the creation of the modern, firm, fatty Шаблон:Lang is commonly attributed to the milkmaid Anne Hov from the rural valley of Gudbrandsdalen. In the second half of the 19th century, Gudbrandsdalen was suffering economically due to falling profits from grain and butter sales. While working at the Valseter mountain farm near Gålå in 1863, Anne Hov (sometimes spelled Anne Haav) came up with the idea of adding cream to the whey when boiling, and to boil it down in an iron pot until the fluid content was reduced to less than 80 percent, creating a firmer, fattier, more cheese-like product. She originally called it Шаблон:Lang ('fat cheese'). The name later changed into Шаблон:Lang ('cream whey cheese'). The product immediately caught on, and was soon commonly produced and consumed in the area. This variety is currently the second most popular type in Norway. In 1805, Ole Olsen Evenstad from Stor-Elvdal wrote his cheese manuscript, Шаблон:Lang, but Evenstad does not mention goat's milk or cream as an additive.

When Hov married and moved to Rusthågå farm in Nord-Fron, she started larger-scale production and invented a variety where she added goat's milk to the mix for a more pronounced taste. The local trader Ole Kongsli liked it so much he thought there might be a market for the product in the capital, Oslo. He started exporting it to his business contacts in Oslo under the name Шаблон:Lang ('Gudbrand Valley Cheese'), and it became so successful that it contributed significantly to the economy of the region, thus helping Gudbrandsdalen out of recession. In 1933, at age 87, Hov received the King's Medal of Merit (Шаблон:Lang) for her contributions to Norwegian cuisine and economy.

In modern times, the world's largest producer of Шаблон:Lang is the Norwegian dairy co-operative Tine, which markets a total of 13 varieties, as well as three types of Шаблон:Lang and three types of Шаблон:Lang. The second-largest is Norwegian dairy company Synnøve Finden, which market two varieties of Шаблон:Lang, as well as two varieties of Шаблон:Lang. There are also a number of smaller, artisanal producers, mainly in Norway and in the US.

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Шаблон:Lang with crispbread and cheese slicer

Description

Шаблон:Lang is a family of cheese-related foods made with whey and milk and/or cream. The main ingredient, whey, is a byproduct of the cheese making process, it is what is left when the cheese is removed from the milk. Therefore, Шаблон:Lang is not technically cheese. However, it is produced by cheese makers, and is sold, handled and consumed in the same way as cheese. Therefore, it is generally regarded as a cheese. The texture is firm, but slightly softer than Gouda cheese, for example, and lends itself well to cutting and shaping. It does not crumble like hard cheeses. The taste is sweet, and best described as caramel-like, but with a tang that is more noticeable in the variants that contain goat's milk. The variant Шаблон:Lang ('true goat's cheese') contains only whey and goat's milk, and has an intense, chèvre-like taste that cuts the sweetness.

Production

Шаблон:Lang 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.

Varieties

Шаблон:See also In Norway, Шаблон:Lang is commonly divided into two types: those that contain only cow's cream and/or milk, and the ones that contain some proportion of goat's milk. The latter type is commonly called Шаблон:Lang or Шаблон:Lang ('goat cheese'). Varieties that do not contain any cow's milk are called Шаблон:Lang ('true goat cheese'). Technically, the name 'true goat cheese' is misleading, since goat cheese (such as the French chèvre) is relatively uncommon in Norway, and is commonly called Шаблон:Lang ('white goat cheese') to avoid confusion.

By far the most popular variety is Шаблон:Lang, which contains a mixture of cow and goat milk, cream, and whey. Heidal cheese is a type of Шаблон:Lang. In Norway it is so common that it is simply referred to as Шаблон:Lang or Шаблон:Lang, assuming that unless otherwise specified, Шаблон:Lang will be provided. This variety is also the most popular internationally, and in the US it is commonly referred to just as Шаблон:Lang. The second most popular variety is Шаблон:Lang, which has a milder taste due to the lack of goat's milk. The third most popular type is Шаблон:Lang.

Related to Шаблон:Lang are Шаблон:Lang (in Norwegian) or Шаблон:Lang (in Swedish), which is a soft, sweet spread commonly sold in tubes all across the Nordic countries. This is the original, ancient product made by boiling whey for a shorter period of time than Шаблон:Lang, and not adding milk or cream. Also, in Norway, Шаблон:Lang is traditionally made from byproducts of the Шаблон:Lang-making process, and has a very distinctive flavour.

Very similar to full cow's milk Шаблон:Lang, but unrelated to it (probably developed independently) is Шаблон:Lang, from the state of Minas Gerais in Brazil. It is produced in a similar way, by boiling cow's milk until it caramelises and darkens to a brown colour, hence the name Шаблон:Lang 'tanned, brown'. Шаблон:Lang has three varieties: Шаблон:Lang 'white', Шаблон:Lang 'with scrapes' (because of the streaks of caramelised milk scraped from the pan), and Шаблон:Lang. The flavour and texture of the latter have a remarkable resemblance to brunost.Шаблон:Cn

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Шаблон:Lang

Use

Шаблон:Lang is mostly used as a topping for sandwiches, crispbread, and biscuits. It is very common in the traditional Norwegian Шаблон:Lang (Шаблон:Lit), which is a common Norwegian lunch—sandwiches are packed in a lunch box in the morning, and carried to work for consumption in the 30-minute lunch break commonly afforded to Norwegian workers. One advantage of Шаблон:Lang for this purpose is that although its texture changes if not refrigerated, its taste does not. Шаблон:Lang is also popular on Norwegian waffles, and as an ingredient in cooking, particularly in gravy for game meat.

Nutrition

To what extent Шаблон:Lang is healthy has been the subject of some controversy in Norway. Шаблон:Lang contains high amounts of calcium, proteins and vitamin B, as well as iodine, which is beneficial. It also does not, as other cheeses do, contain salt. It used to contain significant amounts of iron because it was traditionally made in iron pots. In fact, when modern production methods with aluminium pans were introduced by the Norwegian dairy co-operative, the government was worried that it would significantly reduce iron intake in the general population, and ordered iron to be added to the cheese. On 1 September 2001, however, a ban on the addition of iron to Шаблон:Lang was introduced. A few years later, exceptions to the ban were introduced after health authorities identified an increasing incidence of iron deficiency in younger age groups.. Modern Шаблон:Lang does not contain significant amounts of iron.

However, the (natural) sugar content of Шаблон:Lang is quite high, and also the fat content is significant, causing some to warn against it, and even likening it to milk chocolate. Some tests have shown major nutritional differences between different varieties of Шаблон:Lang. Also, it has been pointed out by nutrition experts that the fat content of most Шаблон:Lang is significantly lower than in numerous other cheeses, such as soft cheeses.

Brattli tunnel fire

In January 2013, a lorry caught fire in the Шаблон:Convert long Brattli tunnel in Tysfjord. The temperature of the burning lorry rose so high that the 27 tonnes of Шаблон:Lang it was carrying caught fire also, its fats and sugars fuelling the blaze and preventing firefighters from approaching it until four days later, when most of it had burned out. The tunnel was severely damaged, and was closed for repair for several months afterward. The accident was widely publicized in international media, and was dubbed "the goat cheese fire". It was likened to the 1999 Mont Blanc tunnel fire, when a truck carrying margarine and flour caught fire.

Further reading

• Шаблон:Cite book

External links

• Preben S. Ottesen, "Brunost", Store norske leksikon Шаблон:In lang