1 association assessed — none with dependable human evidence behind them yet. Strongest first.
A Norwegian brown cheese made by boiling whey, sometimes with added milk or cream, until the water evaporates and the lactose caramelises to a fudge-like block. It is a cheese by tradition rather than by technique — nothing is coagulated, and sugar rather than protein is its dominant nutrient.
Also known as Gjetost, Geitost, Norwegian brown cheese
What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.
Evidence is limited. Brunost carries whey minerals including calcium, but it has never been studied, and the sugar content makes it a poor route to a nutrient available in better forms elsewhere.
Insufficient evidence. Not enough human research to say anything useful yet.
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| Nutrient | Amount | % DV |
|---|---|---|
| Macronutrients | ||
| Calories | 466 kcal | 23% |
| Protein | 9.65 g | 19% |
| Total fat | 29.5 g | 38% |
| Carbohydrate | 42.6 g | 16% |
| Fibre | 0 g | 0% |
| Water | 13.4 g | — |
| Fats | ||
| Saturated fat | 19.2 g | 96% |
| Monounsaturated fat | 7.88 g | — |
| Polyunsaturated fat | 0.938 g | — |
| Cholesterol | 94 mg | 31% |
| Linoleic acid (omega-6) | 0.508 g | — |
| Vitamins | ||
| Vitamin A | 334 µg | 37% |
| Vitamin C | 0 mg | 0% |
| Thiamin (B1) | 0.315 mg | 26% |
| Riboflavin (B2) | 1.38 mg | 106% |
| Niacin (B3) | 0.813 mg | 5% |
| Pantothenic acid (B5) | 3.35 mg | 67% |
| Vitamin B6 | 0.271 mg | 16% |
| Folate | 5 µg | 1% |
| Vitamin B12 | 2.42 µg | 101% |
| Minerals | ||
| Calcium | 400 mg | 31% |
| Iron | 0.52 mg | 3% |
| Magnesium | 70 mg | 17% |
| Phosphorus | 444 mg | 36% |
| Potassium | 1409 mg | 30% |
| Sodium | 600 mg | 26% |
| Zinc | 1.14 mg | 10% |
| Copper | 0.08 mg | 9% |
| Manganese | 0.04 mg | 2% |
| Selenium | 14.5 µg | 26% |
| Other measured compounds | ||
| Ash | 4.75 g | — |
Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.
Source record: Cheese, gjetost (USDA FoodData Central, FDC ID 171240).
% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.
Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.
Prolonged boiling drives the Maillard reaction between lactose and whey protein, which produces the brown colour and caramel flavour and reduces available lysine. The lactose itself is concentrated rather than removed.
Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.
Too much
Boiling whey concentrates its lactose, and brunost ends up with a sugar content closer to a confection than to any other cheese. People reading it as a cheese will substantially misjudge what they are eating.
Worth knowing
Where most cheeses have had their lactose fermented away, brunost is built from concentrated whey and retains essentially all of it. It is the single worst choice on a cheeseboard for anyone with lactose intolerance.
Allergy
A major regulated allergen. Whey proteins are present in quantity, and traditional geitost made from goat whey cross-reacts with cow milk protein.
Too much
Concentrated sugar and concentrated milk fat together make this one of the more energy-dense things sold as cheese.