This Norwegian cheese, also known as Brunost or “whey cheese”, is made by heating whey for up to 12 hours until the milk sugars caramelize, then cream is added. Norwegians spread thinly on bread topped with raspberry jam and they add it to game-based stews. Taste: Caramel sweet; texture like fudge. Pairings: Coffee, Stouts or Porters. Made with pasteurized goat's milk and vegetarian rennet.