Gjetost and brunost are both Norwegian brown cheeses, but the terms aren't interchangeable. Here's how they relate and differ.
Norway's caramel-colored brown cheese confuses many newcomers, partly because it goes by several names — brunost, gjetost, geitost, mysost. Are they all the same thing? Not quite. Understanding how these terms relate clears up the confusion and helps you choose the right one.
The Umbrella Term: Brunost
Brunost literally means "brown cheese" and is the general Norwegian term for the whole family of sweet, caramel-colored whey cheeses. All of these cheeses are made by boiling down whey (often with milk and cream) for hours until the milk sugars caramelize, producing the characteristic brown color and sweet, fudgy flavor. So brunost is the broad category, and the other names are specific types within it.
Gjetost (Geitost): The Goat Version
Gjetost (also spelled geitost) means "goat cheese," and the name signals that goat's milk whey is involved. Ekte geitost ("genuine goat cheese") is made entirely from goat's whey and is the strongest and tangiest of the brown cheeses, with a sharp, pronounced bite alongside the sweetness. Many popular brown cheeses are made from a blend of goat's and cow's whey, which balances the goat tang with cow's-milk mildness. Confusingly, "gjetost" is sometimes used loosely abroad for any brown cheese, even cow's-milk ones, but strictly it refers to the goat versions.
Mysost: The Cow Version
Mysost means "whey cheese" and refers to brown cheese made from cow's milk whey. It's milder, sweeter, and less tangy than the goat versions, with a gentle caramel flavor and none of the sharpness that goat's milk brings. Fløtemysost is a richer version made with added cream. These cow's-milk brown cheeses are the mildest and most widely eaten.
How They Compare
The simplest way to keep them straight: brunost is the family name; mysost is the milder cow's-milk type; and gjetost/geitost is the tangier goat (or goat-blend) type. The more goat's whey, the sharper and more pronounced the flavor; the more cow's milk and cream, the milder and sweeter. All share the signature brown color and caramel taste.
Flavor and Texture
All these brown cheeses are dense, smooth, and firm enough to slice like fudge, with a deep caramel-brown color and a sweet, rich, milky flavor. The goat versions add a tangy, sharp dimension that the cow versions lack. They're unlike any other cheese, sitting between cheese and confection, and they're a beloved part of Norwegian food culture.
How to Eat Them
The classic way is to shave thin slices with a cheese slicer onto bread, crispbread, toast, or waffles, often with jam, especially at breakfast. The milder mysost suits those new to brown cheese, while the tangier gjetost appeals to those who want more punch. Both can also enrich savory sauces for game dishes.
Frequently Asked Questions
Are gjetost and brunost the same thing?
Not exactly. Brunost is the general term for Norwegian brown cheese; gjetost (or geitost) specifically refers to the goat's-milk versions, which are tangier.
What's the difference between gjetost and mysost?
Gjetost is made with goat's whey and is sharper and tangier; mysost is made with cow's whey and is milder and sweeter.
Why are these cheeses brown and sweet?
They're made by boiling whey for hours, which caramelizes the natural milk sugars, giving them their brown color and sweet, fudgy flavor.