{"id":1989,"date":"2021-09-23T05:55:00","date_gmt":"2021-09-23T04:55:00","guid":{"rendered":"http:\/\/91.98.205.163:8089\/?p=1989"},"modified":"2021-09-22T22:47:52","modified_gmt":"2021-09-22T21:47:52","slug":"5-2-brown-cheese","status":"publish","type":"post","link":"https:\/\/laernorsknaa.com\/es\/5-2-brown-cheese\/","title":{"rendered":"5.2 &#8211; Brown Cheese"},"content":{"rendered":"<p>23 september 2021 | 12  minutes<\/p>\n\n\n\t\t\t<style type=\"text\/css\">#pp-podcast-8010 a, .pp-modal-window .modal-8010 a, .pp-modal-window .aux-modal-8010 a, #pp-podcast-8010 .ppjs__more { color: #c8102e; } #pp-podcast-8010:not(.modern) .ppjs__audio .ppjs__button.ppjs__playpause-button button *, #pp-podcast-8010:not(.modern) .ppjs__audio .ppjs__button.ppjs__playpause-button button:hover *, #pp-podcast-8010:not(.modern) .ppjs__audio .ppjs__button.ppjs__playpause-button button:focus *, .pp-modal-window .modal-8010 .ppjs__audio .ppjs__button.ppjs__playpause-button button *, .pp-modal-window .modal-8010 .ppjs__audio .ppjs__button.ppjs__playpause-button button:hover *, .pp-modal-window .modal-8010 .ppjs__audio .ppjs__button.ppjs__playpause-button button:focus *, .pp-modal-window .aux-modal-8010 .pod-entry__play *, .pp-modal-window .aux-modal-8010 .pod-entry__play:hover * { color: #c8102e !important; 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} #pp-podcast-8010.modern:not(.wide-player) .ppjs__time-handle-content { border-color: #c8102e !important; } #pp-podcast-8010.modern:not(.wide-player) .ppjs__audio-time-rail { background-color: #c8102e !important; } #pp-podcast-8010, .modal-8010, .aux-modal-8010 { --pp-accent-color: #c8102e; }<\/style>\n\t\t\t<div id=\"pp-podcast-8010\" class=\"pp-podcast single-episode has-header header-hidden has-featured playerview media-audio\"  data-teaser=\"\" data-elength=\"25\" data-eunit=\"\" data-ppsdata=\"{&quot;ppe-8010-1&quot;:{&quot;title&quot;:&quot;5.2 &#8211; Brown Cheese&quot;,&quot;description&quot;:&quot;&lt;p&gt;Email: Laernorsknaa@gmail.com&lt;\\\/p&gt;\\n&lt;p&gt;Transcript: &lt;a href=\\&quot;https:\\\/\\\/laernorsknaa.com\\\/?p=1989https:\\\/\\\/laernorsknaa.com\\\/5-2-brown-cheese\\&quot; target=\\&quot;_blank\\&quot;&gt;https:\\\/\\\/laernorsknaa.com\\\/&lt;strong&gt;5-2-brown-cheese&lt;\\\/strong&gt;&lt;\\\/a&gt;\\n&lt;\\\/p&gt;\\n&lt;p&gt;&lt;strong&gt;Support me here &#8211;&gt;&lt;\\\/strong&gt;&lt;\\\/p&gt;\\n&lt;p&gt;Patreon:\\u00a0&lt;a href=\\&quot;https:\\\/\\\/www.patreon.com\\\/laernorsknaa\\&quot;&gt;\\u2060\\u2060\\u2060\\u2060https:\\\/\\\/www.patreon.com\\\/laernorsknaa\\u2060\\u2060\\u2060\\u2060&lt;\\\/a&gt;&lt;\\\/p&gt;\\n&lt;p&gt;Donasjon (Paypal):\\u00a0&lt;a href=\\&quot;https:\\\/\\\/www.paypal.com\\\/donate\\\/?hosted_button_id=KG22H9FPVG22N\\&quot;&gt;\\u2060\\u2060\\u2060\\u2060Doner (paypal.com)\\u2060\\u2060\\u2060&lt;\\\/a&gt;&lt;\\\/p&gt;\\n&lt;p&gt;&lt;\\\/p&gt;\\n&lt;p&gt;&lt;strong&gt;For more content to learn Norwegian &#8211;&gt;&lt;\\\/strong&gt;&lt;\\\/p&gt;\\n&lt;p&gt;YouTube:\\u00a0&lt;a href=\\&quot;https:\\\/\\\/www.youtube.com\\\/channel\\\/UCxdRJ5lW2QlUNRfff-ZoE-A\\&quot;&gt;\\u2060\\u2060\\u2060\\u2060\\u2060https:\\\/\\\/www.youtube.com\\\/channel\\\/UCxdRJ5lW2QlUNRfff-ZoE-A\\u2060\\u2060\\u2060&lt;\\\/a&gt;&lt;strong&gt;&lt;\\\/strong&gt;&lt;\\\/p&gt;\\n&lt;p&gt;&lt;\\\/p&gt;\\n&lt;p&gt;Brunost&lt;\\\/p&gt;\\n&lt;p&gt;Brunost er en veldig norsk &lt;strong&gt;matvare&lt;\\\/strong&gt;. Kanskje du har pr\\u00f8vd det i Norge? Den er brun og &lt;strong&gt;s\\u00f8t&lt;\\\/strong&gt;. &lt;strong&gt;Konsistensen&lt;\\\/strong&gt; er ganske tykk. Brunost er ikke som annen &lt;strong&gt;ost&lt;\\\/strong&gt;. Det er kanskje best \\u00e5 ikke tenke p\\u00e5 det som ost; det ligner kanskje mer p\\u00e5 &lt;strong&gt;karamell&lt;\\\/strong&gt;. Brunost passer veldig godt sammen med &lt;strong&gt;syltet\\u00f8y&lt;\\\/strong&gt;. Man kan bruke det i dessert eller bare p\\u00e5 &lt;strong&gt;skiva&lt;\\\/strong&gt;. Men hva er egentlig brunost?&lt;\\\/p&gt;\\n&lt;p&gt;Vel, brunost er laget av &lt;strong&gt;myse&lt;\\\/strong&gt;. Myse er avfallet av osteproduksjonen. Myse er det som er igjen i melka etter at man har tatt ut ostestoffet. I vanlig ost bruker man ostestoffet i melka; det gj\\u00f8r man ikke i brunosten. S\\u00e5 brunost er veldig annerledes enn vanlig ost. De er laga av to helt forskjellige ting.&lt;\\\/p&gt;\\n&lt;p&gt;I Norge bruker vi ofte brunost som &lt;strong&gt;p\\u00e5legg&lt;\\\/strong&gt;. P\\u00e5legg er det man har opp\\u00e5 skiva. Man kan alts\\u00e5 ha det p\\u00e5 br\\u00f8d. Jeg hadde selv ei br\\u00f8dskive med brunost med syltet\\u00f8y p\\u00e5 skolen &lt;strong&gt;hver eneste dag&lt;\\\/strong&gt;. Det er ogs\\u00e5 vanlig \\u00e5 bruke brunost i desserter. For eksempel er det vanlig \\u00e5 ha brunost p\\u00e5 &lt;strong&gt;vaffelen&lt;\\\/strong&gt; i Norge. Da tar man gjerne litt sm\\u00f8r p\\u00e5 vaffelen og noen skiver med brunost.&lt;\\\/p&gt;\\n&lt;p&gt;Det finnes ulike typer brunost. Faktisk finnes det en &lt;strong&gt;flytende&lt;\\\/strong&gt; brunosttype som heter prim. Prim har over 30% vann. Det gj\\u00f8r at det er mulig \\u00e5 sm\\u00f8re prim p\\u00e5 skiva, akkurat som pean\\u00f8ttsm\\u00f8r. Ekte brunost har derimot mye mindre vann. Det gj\\u00f8r at de er &lt;strong&gt;faste&lt;\\\/strong&gt;. I Norge bruker vi &lt;strong&gt;osteh\\u00f8vel&lt;\\\/strong&gt; til \\u00e5 skj\\u00e6re brunosten i skiver. I tillegg til vannmengden er det forskjell p\\u00e5 hvor mye &lt;strong&gt;fl\\u00f8te&lt;\\\/strong&gt;brunosten har i seg. Fl\\u00f8te er veldig fettholdig melk. Fettinnholdet kan variere fra 7% til 28% i brunosten. Det kan alts\\u00e5 v\\u00e6re veldig mye &lt;strong&gt;fett&lt;\\\/strong&gt; i brunost.&lt;\\\/p&gt;\\n&lt;p&gt;Brunost har veldig lange tradisjoner. De f\\u00f8rste kildene som nevner brunost er fra 1400-tallet i Norge. Denne brunosten hadde mye mindre fett i seg enn dagens moderne brunost. Denne brunosten blei laga p\\u00e5 bondeg\\u00e5rder rundt omkring i Norge. Den moderne brunosten blei funnet opp p\\u00e5 1800-tallet. Anne Haav laga oppskrifta p\\u00e5 den f\\u00f8rste moderne brunosten p\\u00e5 1800-tallet. Hun bodde p\\u00e5 en g\\u00e5rd i Gudbrandsdalen p\\u00e5 \\u00d8stlandet. I 1908 begynte et &lt;strong&gt;meieri&lt;\\\/strong&gt; \\u00e5 masseprodusere brunosten til Anne Haav. Slik begynte den moderne brunosten \\u00e5 spre seg i hele Norge.&lt;\\\/p&gt;\\n&quot;,&quot;author&quot;:&quot;Marius Stangeland&quot;,&quot;date&quot;:&quot;23-09-2021&quot;,&quot;link&quot;:&quot;https:\\\/\\\/podcasters.spotify.com\\\/pod\\\/show\\\/marius-stangeland1\\\/episodes\\\/5-2---Brown-Cheese-e17onv1&quot;,&quot;src&quot;:&quot;https:\\\/\\\/anchor.fm\\\/s\\\/4adac90c\\\/podcast\\\/play\\\/40705441\\\/https%3A%2F%2Fd3ctxlq1ktw2nl.cloudfront.net%2Fstaging%2F2021-8-22%2F219996762-44100-2-4097f0e2df58f.m4a&quot;,&quot;featured&quot;:&quot;https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/12458523-1632347256281-08b4350fe831-768x768.jpg&quot;,&quot;featured_id&quot;:1994,&quot;mediatype&quot;:&quot;audio&quot;,&quot;season&quot;:5,&quot;categories&quot;:[],&quot;duration&quot;:&quot;11:35&quot;,&quot;episodetype&quot;:&quot;full&quot;,&quot;timestamp&quot;:1632373200,&quot;key&quot;:&quot;8b64d4faa73bc81a37ec8e01ac07fdf3&quot;,&quot;fset&quot;:&quot;https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/12458523-1632347256281-08b4350fe831-768x768.jpg 768w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/12458523-1632347256281-08b4350fe831-300x300.jpg 300w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/12458523-1632347256281-08b4350fe831-1024x1024.jpg 1024w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/12458523-1632347256281-08b4350fe831-150x150.jpg 150w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/12458523-1632347256281-08b4350fe831-1536x1536.jpg 1536w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/12458523-1632347256281-08b4350fe831-2048x2048.jpg 2048w, https:\\\/\\\/laernorsknaa.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/12458523-1632347256281-08b4350fe831-100x100.jpg 100w&quot;,&quot;fratio&quot;:1},&quot;load_info&quot;:{&quot;loaded&quot;:1,&quot;displayed&quot;:1,&quot;offset&quot;:0,&quot;maxItems&quot;:1,&quot;src&quot;:&quot;3ededa9a19390bfc730d953d0b77d32d&quot;,&quot;step&quot;:1,&quot;sortby&quot;:&quot;sort_date_desc&quot;,&quot;filterby&quot;:&quot;5.2 - Brown Cheese&quot;,&quot;fixed&quot;:&quot;&quot;,&quot;args&quot;:{&quot;imgurl&quot;:&quot;https:\\\/\\\/d3t3ozftmdmh3i.cloudfront.net\\\/production\\\/podcast_uploaded_nologo\\\/12458523\\\/12458523-1612293410160-23a9be9fbb4dc.jpg&quot;,&quot;imgset&quot;:&quot;&quot;,&quot;display&quot;:&quot;&quot;,&quot;hddesc&quot;:0,&quot;hdfeat&quot;:0,&quot;oricov&quot;:&quot;https:\\\/\\\/d3t3ozftmdmh3i.cloudfront.net\\\/production\\\/podcast_uploaded_nologo\\\/12458523\\\/12458523-1612293410160-23a9be9fbb4dc.jpg&quot;,&quot;elength&quot;:25}},&quot;rdata&quot;:{&quot;permalink&quot;:&quot;https:\\\/\\\/laernorsknaa.com\\\/es\\\/wp-json\\\/wp\\\/v2\\\/posts\\\/1989&quot;,&quot;fprint&quot;:&quot;3ededa9a19390bfc730d953d0b77d32d&quot;,&quot;from&quot;:&quot;feedurl&quot;,&quot;elen&quot;:25,&quot;eunit&quot;:&quot;&quot;,&quot;teaser&quot;:&quot;&quot;,&quot;title&quot;:&quot;Norsk for Beginners&quot;,&quot;autoplay&quot;:&quot;&quot;}}\"><div class=\"pp-podcast__wrapper\"><div class=\"pp-podcast__info pod-info\"><div class=\"pod-info__header pod-header\"><div class=\"pod-header__image\"><div class=\"pod-header__image-wrapper\"><img decoding=\"async\" class=\"podcast-cover-image\" src=\"https:\/\/d3t3ozftmdmh3i.cloudfront.net\/production\/podcast_uploaded_nologo\/12458523\/12458523-1612293410160-23a9be9fbb4dc.jpg\" srcset=\"\" sizes=\"(max-width: 640px) 100vw, 25vw\" alt=\"Norsk for Beginners\"><\/div><span class=\"pod-header__image-style\" style=\"display: block; width: 100%; padding-top: 100%\"><\/div><div class=\"pod-header__items pod-items\"><div class=\"pod-items__title\">Noruego hecho divertido<\/div><div class=\"pod-items__desc\"><p>Norsk for Beginners is a podcast aimed at beginners of Norwegian (A1-A2). The episodes are structured in two parts: One Norwegian speaking part and the second in English, explaining the Norwegian part and examining some Norwegian vocabulary used in the episode. I speak Norwegian in a clear, slow and deliberate manner, perfect for beginners. Get some listening practice by listening to &#8220;Norsk for Beginners&#8221;!<\/p>\n<\/div><div class=\"pod-items__navi-menu\"><a href=\"https:\/\/podcasts.google.com\/feed\/aHR0cHM6Ly9hbmNob3IuZm0vcy80YWRhYzkwYy9wb2RjYXN0L3Jzcw==\" class=\"subscribe-item pp-badge google-sub\" target=\"_blank\"><svg class=\"icon icon-pp-google\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-google\" xlink:href=\"#icon-pp-google\"><\/use><\/svg><span class=\"sub-text\"><span class=\"sub-listen-text\">Esc\u00fachalo en:<\/span><span class=\"sub-item-text\"><span>Google <\/span><span style=\"font-weight: normal;\">P\u00f3dcast<\/span><\/span><\/span><\/a><a href=\"https:\/\/open.spotify.com\/show\/4SfBgxjXLwoVjtkHY1nCZb\" class=\"subscribe-item pp-badge spotify-sub\" target=\"_blank\"><span class=\"sub-text\"><span class=\"sub-listen-text\">Esc\u00fachalo en:<\/span><\/span><svg class=\"icon icon-pp-spotify\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-spotify\" xlink:href=\"#icon-pp-spotify\"><\/use><\/svg><span class=\"sub-text\"><span class=\"sub-item-text\">Spotify<\/span><\/span><\/a><\/div><\/div><\/div><\/div><div class=\"pp-podcast__content pod-content\"><div class=\"pp-podcast__single\"><div class=\"pp-podcast__player\"><div class=\"pp-player-episode\"><audio id=\"pp-podcast-8010-player\" preload=\"none\" class=\"pp-podcast-episode\" style=\"width: 100%;\" controls=\"controls\"><source type=\"audio\/mpeg\" src=\"https:\/\/anchor.fm\/s\/4adac90c\/podcast\/play\/40705441\/https%3A%2F%2Fd3ctxlq1ktw2nl.cloudfront.net%2Fstaging%2F2021-8-22%2F219996762-44100-2-4097f0e2df58f.m4a\" \/><\/audio><\/div><\/div><div class=\"pod-content__episode episode-single\"><button class=\"episode-single__close\" aria-expanded=\"false\" aria-label=\"Cerrar el episodio individual\"><span class=\"btn-icon-wrap\"><svg class=\"icon icon-pp-x\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-x\" xlink:href=\"#icon-pp-x\"><\/use><\/svg><\/span><\/button><div class=\"episode-single__wrapper\"><div class=\"episode-single__header\"><div class=\"episode-single__title\">5.2 &#8211; Brown Cheese<\/div><div class=\"episode-single__author\"><span class=\"byname\">por<\/span><span class=\"single-author\">Marius Stangeland<\/span><\/div><\/div><div class=\"episode-single__description\"><p>Email: Laernorsknaa@gmail.com<\/p><p>Transcript: <a href=\"https:\/\/laernorsknaa.com\/es\/?p=1989https:\/\/laernorsknaa.com\/5-2-brown-cheese\" target=\"_blank\">https:\/\/laernorsknaa.com\/<strong>5-2-brown-cheese<\/strong><\/a><\/p><p><strong>Support me here &#8211;&gt;<\/strong><\/p><p>Patreon:\u00a0<a href=\"https:\/\/www.patreon.com\/laernorsknaa\">\u2060\u2060\u2060\u2060https:\/\/www.patreon.com\/laernorsknaa\u2060\u2060\u2060\u2060<\/a><\/p><p>Donasjon (Paypal):\u00a0<a href=\"https:\/\/www.paypal.com\/donate\/?hosted_button_id=KG22H9FPVG22N\">\u2060\u2060\u2060\u2060Doner (paypal.com)\u2060\u2060\u2060<\/a><\/p><p><\/p><p><strong>For more content to learn Norwegian &#8211;&gt;<\/strong><\/p><p>YouTube:\u00a0<a href=\"https:\/\/www.youtube.com\/channel\/UCxdRJ5lW2QlUNRfff-ZoE-A\">\u2060\u2060\u2060\u2060\u2060https:\/\/www.youtube.com\/channel\/UCxdRJ5lW2QlUNRfff-ZoE-A\u2060\u2060\u2060<\/a><strong><\/strong><\/p><p><\/p><p>Brunost<\/p><p>Brunost er en veldig norsk <strong>matvare<\/strong>. Kanskje du har pr\u00f8vd det i Norge? Den er brun og <strong>s\u00f8t<\/strong>. <strong>Konsistensen<\/strong> er ganske tykk. Brunost er ikke som annen <strong>ost<\/strong>. Det er kanskje best \u00e5 ikke tenke p\u00e5 det som ost; det ligner kanskje mer p\u00e5 <strong>karamell<\/strong>. Brunost passer veldig godt sammen med <strong>syltet\u00f8y<\/strong>. Man kan bruke det i dessert eller bare p\u00e5 <strong>skiva<\/strong>. Men hva er egentlig brunost?<\/p><p>Vel, brunost er laget av <strong>myse<\/strong>. Myse er avfallet av osteproduksjonen. Myse er det som er igjen i melka etter at man har tatt ut ostestoffet. I vanlig ost bruker man ostestoffet i melka; det gj\u00f8r man ikke i brunosten. S\u00e5 brunost er veldig annerledes enn vanlig ost. De er laga av to helt forskjellige ting.<\/p><p>I Norge bruker vi ofte brunost som <strong>p\u00e5legg<\/strong>. P\u00e5legg er det man har opp\u00e5 skiva. Man kan alts\u00e5 ha det p\u00e5 br\u00f8d. Jeg hadde selv ei br\u00f8dskive med brunost med syltet\u00f8y p\u00e5 skolen <strong>hver eneste dag<\/strong>. Det er ogs\u00e5 vanlig \u00e5 bruke brunost i desserter. For eksempel er det vanlig \u00e5 ha brunost p\u00e5 <strong>vaffelen<\/strong> i Norge. Da tar man gjerne litt sm\u00f8r p\u00e5 vaffelen og noen skiver med brunost.<\/p><p>Det finnes ulike typer brunost. Faktisk finnes det en <strong>flytende<\/strong> brunosttype som heter prim. Prim har over 30% vann. Det gj\u00f8r at det er mulig \u00e5 sm\u00f8re prim p\u00e5 skiva, akkurat som pean\u00f8ttsm\u00f8r. Ekte brunost har derimot mye mindre vann. Det gj\u00f8r at de er <strong>faste<\/strong>. I Norge bruker vi <strong>osteh\u00f8vel<\/strong> til \u00e5 skj\u00e6re brunosten i skiver. I tillegg til vannmengden er det forskjell p\u00e5 hvor mye <strong>fl\u00f8te<\/strong>brunosten har i seg. Fl\u00f8te er veldig fettholdig melk. Fettinnholdet kan variere fra 7% til 28% i brunosten. Det kan alts\u00e5 v\u00e6re veldig mye <strong>fett<\/strong> i brunost.<\/p><p>Brunost har veldig lange tradisjoner. De f\u00f8rste kildene som nevner brunost er fra 1400-tallet i Norge. Denne brunosten hadde mye mindre fett i seg enn dagens moderne brunost. Denne brunosten blei laga p\u00e5 bondeg\u00e5rder rundt omkring i Norge. Den moderne brunosten blei funnet opp p\u00e5 1800-tallet. Anne Haav laga oppskrifta p\u00e5 den f\u00f8rste moderne brunosten p\u00e5 1800-tallet. Hun bodde p\u00e5 en g\u00e5rd i Gudbrandsdalen p\u00e5 \u00d8stlandet. I 1908 begynte et <strong>meieri<\/strong> \u00e5 masseprodusere brunosten til Anne Haav. Slik begynte den moderne brunosten \u00e5 spre seg i hele Norge.<\/p><\/div><\/div><div class=\"ppjs__img-wrapper\"><div class=\"ppjs__img-btn-cover\"><img decoding=\"async\" class=\"ppjs__img-btn\" src=\"https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/09\/12458523-1632347256281-08b4350fe831-768x768.jpg\" srcset=\"https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/09\/12458523-1632347256281-08b4350fe831-768x768.jpg 768w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/09\/12458523-1632347256281-08b4350fe831-300x300.jpg 300w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/09\/12458523-1632347256281-08b4350fe831-1024x1024.jpg 1024w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/09\/12458523-1632347256281-08b4350fe831-150x150.jpg 150w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/09\/12458523-1632347256281-08b4350fe831-1536x1536.jpg 1536w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/09\/12458523-1632347256281-08b4350fe831-2048x2048.jpg 2048w, https:\/\/laernorsknaa.com\/wp-content\/uploads\/2021\/09\/12458523-1632347256281-08b4350fe831-100x100.jpg 100w\" sizes=\"(max-width: 640px) 100vw, 300px\" alt=\"5.2 &#8211; Brown Cheese\"><\/div><span class=\"ppjs__img-btn-style\" style=\"display: block; width: 100%; padding-top: 100%\"><\/div><\/div><\/div><\/div><\/div><div class=\"pod-content__launcher pod-launch\"><button class=\"pod-launch__button pod-launch__info pod-button\" aria-expanded=\"false\"><span class=\"ppjs__offscreen\">Mostrar la informaci\u00f3n del p\u00f3dcast<\/span><span class=\"btn-icon-wrap\"><svg class=\"icon icon-pp-podcast\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-podcast\" xlink:href=\"#icon-pp-podcast\"><\/use><\/svg><svg class=\"icon icon-pp-x\" aria-hidden=\"true\" role=\"img\" focusable=\"false\"><use href=\"#icon-pp-x\" xlink:href=\"#icon-pp-x\"><\/use><\/svg><\/span><\/button><\/div><\/div>\n\n\n<h2 class=\"wp-block-heading\"><strong>Transcripci\u00f3n<\/strong><\/h2>\n\n\n\n<div class=\"wp-block-group transcript has-background\" style=\"background-color:#eff8ff\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<p id=\"viewer-ah1pe\">Heihei! Just a heads up before we start. I have a cold, so my voice is a bit different, but I will try to record this episode anyways. In this episode, we will look at one of the most Norwegian food items there are: The brown cheese. Before we start: You can support the podcast on Patreon.ref]<a href=\"https:\/\/www.patreon.com\/laernorsknaa\">https:\/\/www.patreon.com\/laernorsknaa<\/a>[\/ref]. There is a link in the description. The transcript for the episode is available at the website, a link to which can be found in the description. Now, let\u2019s talk about brown cheese.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">Brunost<\/h1>\n\n\n\n<p>Brunost er en veldig norsk <strong>matvare<\/strong>. Kanskje du har pr\u00f8vd det i Norge? Den er brun og <strong>s\u00f8t<\/strong>. <strong>Konsistensen<\/strong> er ganske tykk. Brunost er ikke som annen <strong>ost<\/strong>. Det er kanskje best \u00e5 ikke tenke p\u00e5 det som ost; det ligner kanskje mer p\u00e5 <strong>karamell<\/strong>. Brunost passer veldig godt sammen med <strong>syltet\u00f8y<\/strong>. Man kan bruke det i dessert eller bare p\u00e5 <strong>skiva<\/strong>. Men hva er egentlig brunost?<\/p>\n\n\n\n<p>Vel, brunost er laget av <strong>myse<\/strong>. Myse er avfallet av osteproduksjonen. Myse er det som er igjen i melka etter at man har tatt ut ostestoffet. I vanlig ost bruker man ostestoffet i melka; det gj\u00f8r man ikke i brunosten. S\u00e5 brunost er veldig annerledes enn vanlig ost. De er laga av to helt forskjellige ting.<\/p>\n\n\n\n<p>I Norge bruker vi ofte brunost som <strong>p\u00e5legg<\/strong>. P\u00e5legg er det man har opp\u00e5 skiva. Man kan alts\u00e5 ha det p\u00e5 br\u00f8d. Jeg hadde selv ei br\u00f8dskive med brunost med syltet\u00f8y p\u00e5 skolen <strong>hver eneste dag<\/strong>. Det er ogs\u00e5 vanlig \u00e5 bruke brunost i desserter. For eksempel er det vanlig \u00e5 ha brunost p\u00e5 <strong>vaffelen<\/strong> i Norge. Da tar man gjerne litt sm\u00f8r p\u00e5 vaffelen og noen skiver med brunost.<\/p>\n\n\n\n<p>Det finnes ulike typer brunost. Faktisk finnes det en <strong>flytende<\/strong> brunosttype som heter prim. Prim har over 30% vann. Det gj\u00f8r at det er mulig \u00e5 sm\u00f8re prim p\u00e5 skiva, akkurat som pean\u00f8ttsm\u00f8r. Ekte brunost har derimot mye mindre vann. Det gj\u00f8r at de er <strong>faste<\/strong>. I Norge bruker vi <strong>osteh\u00f8vel<\/strong> til \u00e5 skj\u00e6re brunosten i skiver. I tillegg til vannmengden er det forskjell p\u00e5 hvor mye <strong>fl\u00f8te<\/strong> brunosten har i seg. Fl\u00f8te er veldig fettholdig melk. Fettinnholdet kan variere fra 7% til 28% i brunosten. Det kan alts\u00e5 v\u00e6re veldig mye <strong>fett<\/strong> i brunost.<\/p>\n\n\n\n<p>Brunost har veldig lange tradisjoner. De f\u00f8rste kildene som nevner brunost er fra 1400-tallet i Norge. Denne brunosten hadde mye mindre fett i seg enn dagens moderne brunost. Denne brunosten blei laga p\u00e5 bondeg\u00e5rder rundt omkring i Norge. Den moderne brunosten blei funnet opp p\u00e5 1800-tallet. Anne Haav laga oppskrifta p\u00e5 den f\u00f8rste moderne brunosten p\u00e5 1800-tallet. Hun bodde p\u00e5 en g\u00e5rd i Gudbrandsdalen p\u00e5 \u00d8stlandet. I 1908 begynte et <strong>meieri<\/strong> \u00e5 masseprodusere brunosten til Anne Haav. Slik begynte den moderne brunosten \u00e5 spre seg i hele Norge.<\/p>\n\n\n\n<p>Brunost er stort i Norge, men ikke s\u00e5 stort i andre land. Likevel er det faktisk mulig \u00e5 kj\u00f8pe brunost noen steder i USA. I tillegg har Norge begynt \u00e5 eksportere brunost til S\u00f8r-Korea <strong>i det siste<\/strong>. S\u00f8r-Korea har begynt \u00e5 kj\u00f8pe brunost fra Norge. I S\u00f8r-Korea bruker de brunosten litt som i Norge, for eksempel ved \u00e5 ta den p\u00e5 vafler. Men de bruker ogs\u00e5 brunosten litt annerledes. For eksempel bruker de brunost p\u00e5 pizza. Det gj\u00f8r man ikke i Norge.<\/p>\n\n\n\n<p>Nordmenn er virkelig <strong>stolte<\/strong> av brunosten, s\u00e5 om du ikke liker brunost, s\u00e5 b\u00f8r du ikke si det h\u00f8yt til en nordmann! Brunost er en norsk delikatesse som dere m\u00e5 pr\u00f8ve om dere ikke allerede har gjort det.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">Brown Cheese<\/h1>\n\n\n\n<p>Brown cheese is a very Norwegian food item. It is brown, sweet, and with a thick texture. It is very different from normal cheese. In many ways, it is much closer to caramel than to cheese. It tastes great with jam, and it can be used both in desserts and on a slice of bread for lunch. But what is brown cheese?<\/p>\n\n\n\n<p>It is made with whey. Whey is what is left in the milk after having removed the casein. Brown cheese and normal cheese are therefore made in quite distinct ways with different products. &nbsp;<\/p>\n\n\n\n<p>In Norway, we often use brown cheese with bread. I myself had brown cheese and jam throughout my 13 years in school. We do not only use brown cheese on bread, but also for desserts. For instance, it is very common to use brown cheese on waffles in Norway.<\/p>\n\n\n\n<p>There are different types of brown cheese. In fact, you can even get it in liquid form called primost or simply prim. This feels similar to peanut butter. Real brown cheese, however, has much less water in it. There is also a difference in the amount of cream in the different types of brown cheeses. The amount of cream decides how much fat it has. The amount of fat can vary from 7% to 28%.<\/p>\n\n\n\n<p>The Brown cheese has long traditions in Norway, and the first sources we have that mention brown cheese are from the 15<sup>th<\/sup> century. This brown cheese had much less fat than the modern brown cheese and was made on farms all around the country. The modern brown cheese was first made by Anne Haav on a farm in Gudbrandsdalen which lies in the eastern part of the country. This was in the 19<sup>th<\/sup> century, but it was first popularized in 1908 when a diary decided to mass produce it. From here, the modern brown cheese spread to the whole country.<\/p>\n\n\n\n<p>Recently, the brown cheese has also been introduced to other parts of the world. For example, you can buy brown cheese in certain places in the United States. Recently, Norway has also started to export brown cheese to South Korea where the brown cheese is used in various ways, some quite distinct from the Norwegian way of using it. For instance, they can use it on pizza, an unheard-of blasphemy that we would never do in Norway.<\/p>\n\n\n\n<p>We are very proud of the brown cheese here in Norway, so do not tell anyone if you do not like it. If you have not tried it yet, you really should! It is a Norwegian delicacy.<\/p>\n\n\n\n<h1 class=\"wp-block-heading\">Vocabulary:<\/h1>\n\n\n\n<p>Matvare \u2013 Food item<\/p>\n\n\n\n<p>S\u00f8t \u2013 Sweet<\/p>\n\n\n\n<p>Konsistens \u2013 Texture<\/p>\n\n\n\n<p>Ost \u2013 Cheese<\/p>\n\n\n\n<p>Karamell \u2013 Caramel<\/p>\n\n\n\n<p>Syltet\u00f8y \u2013 Jam<\/p>\n\n\n\n<p>Skive \u2013 Piece of bread<\/p>\n\n\n\n<p>&nbsp;Myse \u2013 Whey<\/p>\n\n\n\n<p>P\u00e5legg \u2013 Sandwich spread<\/p>\n\n\n\n<p>Hver eneste dag \u2013 Every single day<\/p>\n\n\n\n<p>Vaffel \u2013 Waffle<\/p>\n\n\n\n<p>Flytende \u2013 Liquid<\/p>\n\n\n\n<p>Fast \u2013 Solid<\/p>\n\n\n\n<p>Osteh\u00f8vel \u2013 Cheese slicer<\/p>\n\n\n\n<p>Fl\u00f8te \u2013 Cream<\/p>\n\n\n\n<p>Fett \u2013 Fat<\/p>\n\n\n\n<p>Meieri \u2013 Dairy (as a business enterprise)<\/p>\n\n\n\n<p>I det siste \u2013 Lately<\/p>\n\n\n\n<p>Stolt \u2013 Proud<\/p>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Brunost er en veldig norsk matvare. Kanskje du har pr\u00f8vd det i Norge? Den er brun og s\u00f8t. Konsistensen er ganske tykk. Brunost er ikke som annen ost. Det er kanskje best \u00e5 ikke tenke p\u00e5 det som ost; det ligner kanskje mer p\u00e5 karamell. Brunost passer veldig godt sammen med syltet\u00f8y. Man kan bruke det i dessert eller bare p\u00e5 skiva. Men hva er egentlig brunost?<\/p>","protected":false},"author":2,"featured_media":1992,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[249],"tags":[689,471,690,20,688,474],"class_list":["post-1989","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-norsk-for-beginners","tag-anne-haav","tag-brunost","tag-delikatesse","tag-mat","tag-myse","tag-norsk-mat"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>5.2 - Brown Cheese &#8211; L\u00e6r norsk n\u00e5<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/91.98.205.163:8089\/5-2-brown-cheese\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"5.2 - Brown Cheese &#8211; L\u00e6r norsk n\u00e5\" \/>\n<meta property=\"og:description\" content=\"Brunost er en veldig norsk matvare. Kanskje du har pr\u00f8vd det i Norge? Den er brun og s\u00f8t. Konsistensen er ganske tykk. Brunost er ikke som annen ost. Det er kanskje best \u00e5 ikke tenke p\u00e5 det som ost; det ligner kanskje mer p\u00e5 karamell. Brunost passer veldig godt sammen med syltet\u00f8y. Man kan bruke det i dessert eller bare p\u00e5 skiva. 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Kanskje du har pr\u00f8vd det i Norge? Den er brun og s\u00f8t. Konsistensen er ganske tykk. Brunost er ikke som annen ost. Det er kanskje best \u00e5 ikke tenke p\u00e5 det som ost; det ligner kanskje mer p\u00e5 karamell. Brunost passer veldig godt sammen med syltet\u00f8y. Man kan bruke det i dessert eller bare p\u00e5 skiva. 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