How is caramel cheese made?

TINE® Brunost™ is made by only using Norwegian sweet whey, milk and cream.

During the cheese making process, the first step is to separate the curd used to make traditional white cheese and save the whey.

Then, the whey is heated and a mixture of milk and cream is added, forming the Brunost™ cheese base. TINE® Brunost™ Mild is made by cow's milk and cream, while TINE® Brunost™ Original has a share of goat’s milk added to the mixture.

The next step is to mix and heat the above raw materials to break down and caramelize the natural milk sugars. At this time, the warm semi-finished product has roughly the texture of caramel, and the taste is sweeter and richer than other cheeses. The longer the heating time, the darker the color and richer the taste of the Brunost™ will be.

Next, the semi-finished caramel cheese is usually filled into square portion bags and allowed to gently cool down to crystalize the natural milk sugar. This step is carried out under strict supervision to ensure the fine quality and smooth consistency of the final product.

Once cooled and wrapped the caramel cheese is ready to be enjoyed, with no need for further maturation.

Also visit