Fløtemysost
A mild brown cheese from Norway made with cow's milk and cream.
Fløtemysost is a Norwegian brown cheese produced from cow's milk and cream. It has a bright color and a gentle flavor that contrasts with the stronger taste of traditional goat whey cheeses. This creamy variety became popular after its creation in the twentieth century.
- Made from cow's milk and cream.
- Part of the Norwegian brunost family.
- Created by Anne Hov.
- Milder than traditional goat whey cheese.
What is Fløtemysost?
Fløtemysost belongs to the brunost family of brown cheeses native to Norway. It is crafted using cow's milk combined with cream. The result is a cheese with a bright hue and a firm texture. Its flavor profile is notably mild compared to other varieties in this category. This gentle taste has driven its widespread popularity among consumers who prefer less intense dairy products.
Where does Fløtemysost come from?
The history of brunost begins with farm-based production across Norway. Traditionally, makers boiled whey without adding any milk or cream. This process created a lean product rich in sugar. Fløtemysost emerged later when Anne Hov introduced cow cream to cow whey. This addition yielded a firmer and fattier cheese. She eventually incorporated goat milk into the mix, leading to the development of Gudbrandsdalsost.
What does Fløtemysost taste like?
This cheese offers a sweet and mild taste that distinguishes it from its counterparts. The inclusion of cream softens the sharpness often found in whey cheeses. Its bright color reflects its creamy composition. The flavor remains consistent and approachable, making it suitable for those who find traditional geitost too strong. The texture supports a smooth eating experience.
How Fløtemysost is made
Producers create fløtemysost by combining cow's milk with cream. The mixture is processed to form a brown cheese structure. This method differs from traditional brunost, which relies solely on boiled whey. The addition of cream increases the fat content and alters the consistency. The resulting product is denser and more cheese-like than the original lean whey versions.
Fløtemysost, drawn
How Fløtemysost is eaten and cooked
People typically enjoy fløtemysost as a snack due to its mild sweetness. The cheese slices easily and pairs well with bread. Its gentle flavor allows it to stand alone without needing strong accompaniments. It serves as a lighter alternative to stronger brown cheeses in everyday meals.
Fløtemysost in the world's kitchens
Norwegian cuisine embraces fløtemysost as a common dairy item. It sits alongside geitost, the goat milk version, in local pantries. While geitost provides a robust flavor, fløtemysost offers a softer option. Both cheeses represent the traditional whey-based heritage of the region.
At a glance: where it turns up
Custom and folk tradition
Farm traditions in Norway once centered on boiling whey to preserve nutrients. These early brunost varieties were lean and sugar-dense. The evolution toward cream-based cheeses like fløtemysost marked a shift in local production. Anne Hov's innovations expanded the range of textures available to farmers.
Questions people ask about Fløtemysost
What kind of milk is used in fløtemysost?
It is made exclusively from cow's milk and cream, unlike geitost which uses goat milk.
Where does this cheese come from?
Fløtemysost originates in Norway, where it is a popular variant of the traditional brown cheese.
How does the taste compare to other brown cheeses?
It has a mild and sweet flavor, which is gentler than the stronger taste found in traditional goat whey cheeses.
Good reading and sources
The facts on this page come from the Wikipedia article "Fløtemysost", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryCheese rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Recipes, ageing and customs differ from one dairy, valley or kitchen to the next. Folk beliefs are described as tradition, never as advice. If something is wrong, tell us. Last refreshed 2026-10-15.
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