~280 cal · 14g protein · 1g carbs · 25g fat (estimated, per serving)
🍽️
Thin brown cheese slices on rye crispbread
🇳🇴 Vestland (Bergen)
Brunost — Norway's caramel-brown whey cheese with its distinctive sweet-savory, fudgy flavor — is a national treasure, shaved thin with a cheese slicer onto crisp knekkebrød (rye crispbread). Simple and iconic, it is the taste of a Norwegian breakfast, packed lunch, and mountain-hut morning alike.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 2 —
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4 pieces knekkebrød (rye crispbread)
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4 oz brunost (brown cheese)
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1 tbsp butter
Instructions
1
Spread the crispbread lightly with butter (or plant butter).
2
Use a cheese slicer to shave thin slices of brunost.
3
Lay the cheese over the crispbread.
4
Serve with coffee — no toasting needed.
5
Repeat, because one is never enough.
Vestland tradition.
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🌏 While it simmers — know your destination
📍
Vestland (Bergen). Bergen’s fish market has fed the fjords for 800 years.
🗺️
Norway. Fjord kitchens where fish soup is a birthright.
🌍
Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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