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If you have ever browsed through a Nordic food forum will you will eventually come across some mysterious brown substance called brunost or brown cheese. It's sometimes also called gjetost, althoug h in Norway it's most commonly called brunost. Any trip to a Norwegian supermarket will tell you that brunost is exceptionally popular because entire cold cabinets are dedicated to it with a bewildering variety from mild creamy versions to more mature farm style brunost.
I first came across brunost about 20 years ago when my aunt introduced me to it. Back then the only place I could buy it was at a specialist cheesemonger at Liverpool Street station in London. What an odd place to find it, eh? And I would never have imagined that 20 years later I was enjoying daily. It was certainly an unusual flavour for the English palate even one like mine that was used to more exotic tastes, and not everyone likes it, at least not at first.