A Norwegian speciality, mysost is a firm, mild tasting whey cheese with a distinctive caramel-like aroma and a golden brown colour. It is made by boiling down whey with milk, cream and other ingredients until a thick brown mass is formed, which is then shaped into blocks of cheese. Mysost — “whey cheese” — is also called brunost — “brown cheese”. Myse is Norwegian for whey.

Mysost is very popular in Norway where it is eaten typically at breakfast, usually thinly sliced on toast, crispbread or hot waffles. It is also used in cooking, mixed in salads or to flavour various sweet and savoury sauces, dressings, fondues, dipping sauces and desserts.