Brunost

Do you remember this horrible medicine with the exceptionally fake strawberry taste that as a child, who respected yourself, made your mum's life difficult to take down this poor spoon of it, waiting patiently in front of your mouth for ages, but after a while you got so addicted that you were going in secret to find out where she had stored it in order to get another sip?

That's pretty much my story with brunost! First time I tried it I completely and ultimately hated it, only to make my Norwegian friends, who so proudly offered it to me, feel disappointed and now there is always  in my fridge...

Funnily enough the people who actually convinced me to try again were a German colleague in a Friday waffle session at work (a post will come soon about this fantastic habit) and a Turkish friend making a Norwegian recipe! So afterwards I experimented with the different types and found which one I liked...
Well, I have to admit that I widen a bit my definition of cheese so that it could fit. You see, feta and brunost are REALLY different but it ended up to be a success story!

My suggestion to anyone who wants to offer it is to present it properly. One of the reason that people dislike it is that they experience a completely different thing than what they expect ( yes, yes once again...)!

So my advice consists of a few rules:

1. Avoid by all means any reference to the word 'cheese', not at the beginning at least. The most common concept of cheese involves a very milky and often salty taste.
2. Please describe in advance the sticky properties of it (code word: teeth)
3. Inform for the sweet taste as well
4. Do the trick with the waffle!!! It works as a charm! : )
5. Offer more than one type. With the second trial people are already starting to get used to it!

Good luck from a former brunost sceptical and a current brunost lover!!