Talk:Brunost

message: Geitost is a sub-genre of brunost. Why is brunost redirected here? The english word for :nn:Geitost is Chèvre cheese, which has little to do with brunost. This article is about brunost, not geitost. --Tannkremen 00:01, 16 February 2007 (UTC)
replies: text: I agree Acidburn24m 01:42, 16 February 2007 (UTC)
replies: text: Yup, I definitely agree too, brunost (brown cheese) is the superior category, while geitost is a type of brunost. Who came up with this nonsense? I hope no Norwegian? Anyway, the article should be called either brunost or brown cheese. Oh and by the way, comparing this article to the Norwegian one I find lots of inconsistencies and what I'm guessing are plain errors too. Someone should take a look at the Norwegian article and clean up the English one. Jonmagne 04:34, 19 February 2007 (UTC)
replies: text: I fixed it --Acidburn24m 11:41, 19 February 2007 (UTC)
thread_title: Geitost??

message: I used to read roald dahl a lot as a kid, and specifically remember him mentioning the tall, brown rather sweetish cheese at every norwegian table called gjetost (which redirects to this article). Think it's worth a mention? He's a pretty widely read author and he mentioned it a few times in his autobiographies as well as in some of his short stories.
Squiggle 17:47, 29 August 2007 (UTC)
replies: text: No, I don't so. Then we'd have to add all the other popular culture references... and there are a lot. Roald Dahl was norwegian, and brunost is one of the most norwegian things out there; same with skis and nisser. Him making a reference to such a traditional thing is trivial imo. --85.166.51.162 (talk) 19:43, 8 October 2008 (UTC)
thread_title:  Roald Dahl? 

message: When I went to a reception hosted by the Norsk embassy yesterday, there was brunost on toast to sample (and it got eaten pretty fast, as well as the other good stuff), so I got talking about it with the cultural attaché who spoke German really well but mentioned that the English term is "ski queen cheese". When searching for the term, I didn't find an explanation (what female ski ace does it refer to? the only ski cracks I can dig up are men though they are plentiful) but this term indeed seems to be used as the (or one of the) English translation(s) for geitost.
I'm not a native speaker and what's more, the discussion appears to be a bit loaded, so I'll leave it to others to decide this. Enjoy --WernR (talk) 12:47, 10 November 2012 (UTC)
replies: text: The packaging I've found in American supermarkets calls it "Gjetost cheese" (goat cheese cheese).  Ski Queen appears to be a brand name, and it looks like it's a product of TINE.  See http://www.thekitchn.com/closest-cheese-to-fudge-gjetos-139961 or http://www.amazon.com/Queen-Gjetost-Original-Goat-Cheese/dp/B002XWZH1U for images of the packaging.  Sommerfeld (talk) 20:32, 22 January 2013 (UTC)
thread_title:  Ski queen cheese? 

message: This edit removed both the assertion by a "controversial" writer on nutrition (word used in the source I found; his statement had previously been placed as if it was undisputed, and tagged as unreferenced) that brunost is comparable nutritionally to milk chocolate and thus that Norwegians should eat less of it, and the preceding statement that it has usually been thought of as containing valuable nutrients. I don't think the removal of both statements should pass without comment: the article should say something about nutritional value, and the statement that it is unhealthy caused a stir so there is a good argument that the article should reflect this. Of course, overall the article is under-referenced; my preference would be for adding a lot more references, including one to a less controversial view of the nutritional value, and then re-adding the criticism would not be open to being called undue weight. Yngvadottir (talk) 19:37, 23 January 2013 (UTC)
thread_title:  Nutritional value 

message: If Norwegians, et al, are unable to find a native that has a palate and (English) vocabulary adequate to describe the (typical) taste of this material (range of tastes), a French chef can surely be found.
I understand that unlike wine there are no standardized meaning attributed to descriptors for this (or are there?), never the less, it is clear to me that some effort should be made to describe its taste (or possibly compare it to some mainstream food tastes (of major English speaking population groups)).  Oh, my sarcastic way to say that not even making an attempt to describe the taste is really just inadequate. I note that the word "sweet" doesn't even appear in the article! (If it is so?)  I came here to see a description of the product, it doesn't take a rocket scientist to understand that description of a 'simple' food product should attempt to include taste.216.96.77.254 (talk) 19:10, 24 January 2013 (UTC)
replies: text: To be fair, the article did make clear that the whey turns into caramel, giving it its characteristic taste. That's what the descriptions I could find all said. I added one that seemed suitably reliably sourced. Yngvadottir (talk) 22:21, 24 January 2013 (UTC)
thread_title:  Taste?