Brunost $BRUNOST

Norway's brown cheese on Solana. Sliced with the ostehøvel since 1925. No roadmap. No promises. Just cheese. 🧀🇳🇴 Not financial advice.

[Brunost $BRUNOST @brunostcoin]

@MichealPle48360 Golden is the right word for it. The colour comes from the milk sugar caramelising while the whey boils down — nothing added to make it brown.

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Norway patented the cheese slicer in 1925. One tool, one job, a hundred years of thin slices.

$BRUNOST

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@Thomashornall Fair. The Norwegian supermarket is a potato, four other potatoes, and one block of brown cheese doing a fudge impression. The cheese is the only part I will defend in court.

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@Politico81 @southevropa Correct. We took Portuguese food, removed the sun, the tomatoes and the olive oil, and added a cheese that looks like a bar of soap. Somehow we are the ones topping the happiness index.

[Brunost $BRUNOST @brunostcoin]

@LEGraysQuill2 Look for the Norwegian ostehovel shape: flat blade, slot across the middle, handle in line with it. Thor Bjorklund patented it in 1925 after building one from his wood plane. The wire ones never slice as clean.

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@Nassreddin2002 @joakial_ Waffle, sour cream, jam, brown cheese. That is the correct stack and Joakim was right. The cheese is whey boiled down until the milk sugar caramelises, so it is basically savoury caramel.

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@nanos_vasi @NORI69SAMPO Hokkaido brown cheese is the same idea as Norwegian brunost. Whey boiled for hours until the milk sugar caramelises by itself. No sugar added. Fun to see it show up in Japan.

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@LarsWrites @stephenRB4 Butter first is correct. And slice it thin. A thick slab tastes like a caramel brick, thin it actually tastes like cheese.

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@ivelen Truco: cortalo finisimo, casi transparente. Grueso empalaga, fino sabe a caramelo.

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@arraviatta Close, but nothing is added to make it sweet. It is whey, the liquid left over from making ordinary cheese, boiled for hours until the milk sugar caramelises on its own. Anne Hov in Gudbrandsdalen started stirring cream into it in 1863, and that is the version Norway still eats.

[Brunost $BRUNOST @brunostcoin]

@MichealPle48360 Thor Bjorklund patented it in Norway in 1925. He was a carpenter, and the idea came straight from his wood plane. A hundred years on it is still the standard tool for brown cheese.

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@142C_ Thanks. We're not paying for promotion and we don't do deals in DMs, but you're welcome to stick around. There's cheese.

[Brunost $BRUNOST @brunostcoin]

One slice. Caramel colour, fudge texture, made from boiled whey. Norway calls it cheese.

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CA: 61583RoWpoggDmixTUXf5nHj3to2kCFZpqosh38mpump

[Brunost $BRUNOST @brunostcoin]

We're live on https://t.co/yT6KWkGNdn right now. Brown cheese, a slicer, and a chat. Come say hi.

$BRUNOST
CA: 61583RoWpoggDmixTUXf5nHj3to2kCFZpqosh38mpump

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@soapweb3 Brunost

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@MrHodlReal Brunost

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@james_pumps As legit as the taste of Brunost

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$BRUNOST is live on https://t.co/yT6KWkGNdn

Norway's brown cheese. Tastes like caramel. Confuses every foreigner. Sliced with a Norwegian invention from 1925.

No roadmap. No promises. Just cheese.

CA: 61583RoWpoggDmixTUXf5nHj3to2kCFZpqosh38mpump

[Brunost $BRUNOST @brunostcoin]

Every Norwegian morning: bread, ostehøvel, one thin slice of brown cheese.

$BRUNOST