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35-424: With a population of approximately 100 people and 500 goats, Undredal is famous for the brown goat cheese ( geitost ) that is still produced the traditional way. The production of cheese is important to the local economy as eight farms produce 10 to 12 short tons (9,100 to 10,900  kg ) of cheese each year. Goat sausage is also produced locally. Prior to 1988, Undredal was only accessible by boat, but since then

70-472: A lorry caught fire in the 3.5 km (2.2 mi) long Brattli tunnel in Tysfjord Municipality . The temperature of the burning lorry rose so high that the 27 tonnes (27 long tons; 30 short tons) of brunost it was carrying caught fire also. Its fats and sugars fueled the blaze and prevented firefighters from approaching it until four days later when most of it had burned out. The tunnel

105-528: A brown, cheesy spread (such as the Norwegian prim and Swedish messmör ) has been common in the Scandinavian countries for at least 2,500 years. An archeological find from September 2016 in central Jutland has determined that a cheese residue on pottery from circa 650 B.C.E. is a type of cheese, potentially similar to brunost . However, the creation of the modern, firm, fatty brunost

140-600: A market for the product in the capital, Oslo . He started exporting it to his business contacts in Oslo under the name Gudbrandsdalsost ( lit.   ' Gudbrandsdal Cheese ' ), and it became so successful that it contributed significantly to the economy of the region, thus helping Gudbrandsdalen out of recession. In 1933, at age 87, Hov received the King's Medal of Merit ( Kongens fortjenstmedalje ) for her contributions to Norwegian cuisine and economy. In modern times,

175-544: A road connection has been made by constructing two lengthy tunnels as part of the European route E16 highway. The Gudvanga Tunnel leads southwest to the village of Gudvangen and the Flenja Tunnel goes to the villages of Flåm and Aurlandsvangen to the northeast. There is a brief 700-metre (2,300 ft) long length of road between the tunnels that has an access road to Undredal 6.5 kilometres (4.0 mi) to

210-468: Is requeijão moreno , from the state of Minas Gerais in Brazil. It is produced in a similar way, by boiling cow's milk until it caramelises and darkens to a brown colour, hence the name moreno 'tanned, brown'. Requeijão has three varieties: branco 'white', de raspa 'with scrapes' (because of the streaks of caramelised milk scraped from the pan), and moreno . The flavour and texture of

245-423: Is " Vert , two wood saws argent bendwise " ( Norwegian : I grønt to skråstilte sølv tømmersager ). This means the arms have a green field (background) and the charge is two diagonal two-man saws . The charge has a tincture of argent which means it is commonly colored white, but if it is made out of metal, then silver is used. The design and color were chosen to symbolize the importance of forestry in

280-506: Is 1.1 inhabitants per square kilometre (2.8/sq mi) and its population has decreased by 13.6% over the previous 10-year period. The parish of Store Elvedalen was established as a municipality on 1 January 1838 (see formannskapsdistrikt law). During the 1960s, there were many municipal mergers across Norway due to the work of the Schei Committee . On 1 January 1965, the neighboring municipality of Sollia (population: 356)

315-546: Is a stub . You can help Misplaced Pages by expanding it . Brunost Brunost ( lit.   ' brown cheese ' ) is a common Norwegian name for mysost ( lit.   ' whey cheese ' ; Danish : myseost ; Swedish : mesost ; Finnish : mesjuusto ; Icelandic : mysuostur / mysingur ), a family of soft cheese -related foods made with whey , milk , and/or cream . The characteristic brown color and sweet taste result from milk sugars being caramelized after boiling. The term brunost

350-573: Is also the most popular internationally, and in the US it is commonly referred to just as gjetost . The second most popular variety is fløtemysost , which has a milder taste due to the lack of goat's milk. The third most popular type is ekte geitost . Related to brunost are prim (in Norwegian) or messmör (in Swedish), which is a soft, sweet spread commonly sold in tubes all across

385-408: Is beneficial. It also does not, as other cheeses do, contain salt. It used to contain significant amounts of iron because it was traditionally made in iron pots. In fact, when modern production methods with aluminium pans were introduced by the Norwegian dairy co-operative, the government was worried that it would significantly reduce iron intake in the general population, and ordered iron to be added to

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420-497: Is commonly attributed to the milkmaid Anne Hov from the rural valley of Gudbrandsdalen . In the second half of the 19th century, Gudbrandsdalen was suffering economically due to falling profits from grain and butter sales. While working at the Valseter mountain farm near Gålå in 1863, Anne Hov (sometimes spelled Anne Haav) came up with the idea of adding cream to the whey when boiling, and to boil it down in an iron pot until

455-404: Is commonly divided into two types: those that contain only cow's cream and/or milk, and the ones that contain some proportion of goat's milk. The latter type is commonly called geitost or gjetost ('goat cheese'). Varieties that do not contain any cow's milk are called ekte geitost ('true goat cheese'). Technically, the name 'true goat cheese ' is misleading, since goat cheese (such as

490-473: Is generally regarded as a cheese. The texture is firm, but slightly softer than Gouda cheese , for example, and lends itself well to cutting and shaping. It does not crumble like hard cheeses. The taste is sweet, and best described as caramel-like, but with a tang that is more noticeable in the variants that contain goat's milk. The variant ekte geitost ('true goat's cheese') contains only whey and goat's milk, and has an intense, chèvre -like taste that cuts

525-490: Is governed by a municipal council of directly elected representatives. The mayor is indirectly elected by a vote of the municipal council. The municipality is under the jurisdiction of the Østre Innlandet District Court and the Eidsivating Court of Appeal . The municipal council (Kommunestyre) of Stor-Elvdal is made up of 17 representatives that are elected to four year terms. The tables below show

560-537: Is now Stor-Elvdal Municipality , wrote his cheese manuscript, Om Brug af Myse og dens Indkogning til Myssmør , but Evenstad does not mention goat's milk or cream as an additive. When Hov married and moved to Rusthågå farm in Nord-Fron Municipality , she started larger-scale production and invented a variety where she added goat's milk to the mix for a more pronounced taste. The local trader Ole Kongsli liked it so much he thought there might be

595-488: Is often used to refer to fløtemysost or Gudbrandsdalsost (' Gudbrandsdal cheese'), which are the most popular varieties. Brunost is primarily produced in Norway and is popular there, and has spread to South Korea. It is regarded as one of Norway's most iconic foodstuffs, and is considered an important part of the country's gastronomical and cultural identity and heritage. Boiling down whey 10:1 to create

630-417: Is that although its texture changes if not refrigerated, its taste does not. Brunost is also popular on Norwegian waffles , and as an ingredient in cooking, particularly in gravy for game meat. To what extent brunost is healthy has been the subject of some controversy in Norway. On the one hand, brunost contains high amounts of calcium , proteins and vitamin B , as well as iodine , which

665-460: The traditional district of Østerdalen . The administrative centre of the municipality is the village of Koppang . Other villages in the municipality include Atna , Evenstad , and Sollia . The 2,166-square-kilometre (836 sq mi) municipality is the 28th largest by area out of the 356 municipalities in Norway. Stor-Elvdal is the 263rd most populous municipality in Norway with a population of 2,281. The municipality's population density

700-554: The French chèvre ) is relatively uncommon in Norway, and is commonly called hvit geitost ('white goat cheese') to avoid confusion. By far the most popular variety is Gudbrandsdalsost , which contains a mixture of cow and goat milk, cream, and whey. Heidal cheese is a type of Gudbrandsdalsost . In Norway it is so common that it is simply referred to as brunost or geitost , assuming that unless otherwise specified, Gudbrandsdalsost will be provided. This variety

735-456: The Nordic countries. This is the original, ancient product made by boiling whey for a shorter period of time than brunost , and not adding milk or cream. Also, in Norway, pultost is traditionally made from byproducts of the brunost -making process, and has a very distinctive flavour. Very similar to full cow's milk brunost , but unrelated to it (probably developed independently)

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770-406: The US. Mysost is a family of cheese-related foods made with whey and milk and/or cream . The main ingredient, whey, is a byproduct of the cheese making process; it is what is left when the cheese is removed from the milk. Therefore, brunost is not technically cheese. However, it is produced by cheese makers, and is sold, handled and consumed in the same way as cheese. Therefore, it

805-420: The cheese. On 1 September 2001, however, a ban on the addition of iron to brunost was introduced. A few years later, exceptions to the ban were introduced after health authorities identified an increasing incidence of iron deficiency in younger age groups. Modern brunost does not contain significant amounts of iron. On the other hand, the (natural) sugar content of brunost is quite high, and also

840-423: The current and historical composition of the council by political party . The mayors ( Norwegian : ordfører ) of Stor-Elvdal: Stor-Elvdal is bordered on the north by the municipalities of Folldal and Alvdal , on the east by Rendalen , in the south by Åmot and Ringsaker , in the west by Øyer and Ringebu , and in the northwest by Sør-Fron . The lake Atnsjøen is located in the northwestern part of

875-400: The fat content is significant, causing some to warn against it, and even likening it to milk chocolate . Some tests have shown major nutritional differences between different varieties of brunost . Also, it has been pointed out by nutrition experts that the fat content of most brunost is significantly lower than that of numerous other cheeses, such as soft cheeses. In January 2013,

910-429: The fluid content was reduced to less than 80 percent, creating a firmer, fattier, more cheese-like product. She originally called it feitost ('fat cheese'). The name later changed into fløtemysost ('cream whey cheese'). The product immediately caught on, and was soon commonly produced and consumed in the area. This variety is currently the second most popular type in Norway. In 1805, Ole Olsen Evenstad, from what

945-484: The latter have a remarkable resemblance to brunost. Brunost is mostly used as a topping for sandwiches , crispbread , and biscuits . It is very common in the traditional Norwegian matpakke ( lit.   ' food pack ' ), which is a common Norwegian lunch—sandwiches are packed in a lunch box in the morning, and carried to work for consumption in the 30-minute lunch break commonly afforded to Norwegian workers. One advantage of brunost for this purpose

980-686: The municipality. The arms were designed by Even Jarl Skoglund. The municipal flag has the same design as the coat of arms. The Church of Norway has four parishes ( sokn ) within the municipality of Stor-Elvdal. It is part of the Sør-Østerdal prosti ( deanery ) in the Diocese of Hamar . Stor-Elvdal Municipality is responsible for primary education (through 10th grade), outpatient health services , senior citizen services, welfare and other social services , zoning , economic development , and municipal roads and utilities. The municipality

1015-718: The north. This little village was mentioned in Rick Steves ' show about Norway. Historically, Undredal was first mentioned when the Bishop of Bjørgvin ( Bergen ) placed Pål Bårdson , a known scholar, there as a representative of the church. Pål Bårdson was the Chancellor to the court of King Magnus , and he later was the Archbishop of Nidaros ( Trondheim ) from 1333 until 1346. The Undredal Stave Church can be dated back to 1147. This Vestland location article

1050-442: The sweetness. Brunost is made by boiling a mixture of milk , cream , and whey carefully for several hours so that the water evaporates. The heat turns the milk sugars into caramel , which gives the cheese its characteristic brown colour and sweetness. It is ready for consumption as soon as it is packed and refrigerated. Low-fat varieties are made by increasing the proportion of whey to milk and cream. In Norway, brunost

1085-421: The valley. The last element is dalr which means " valley " or "dale". Thus this word means "river valley". The name also includes the prefix stor which means "big". This prefix was added to the old name "Elvdalen" to distinguish it from the nearby municipality of Lille Elvdalen ("little Elvdalen", later the name was shortened to Alvdal ). In the late Middle Ages the two areas were distinguished using

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1120-426: The words Ytre Elvdalen (meaning "outer" Elvdalen) and Øvre Elvdalen (meaning "upper" Elvdalen). Historically, the name of the municipality was spelled Store Elvdalen or Stor-Elvedalen . On 3 November 1917, a royal resolution changed the spelling of the name of the municipality to Stor-Elvdal , removing the definite form ending -en . The coat of arms was granted on 12 February 1988. The official blazon

1155-402: The world's largest producer of brunost is the Norwegian dairy co-operative Tine , which markets a total of 13 varieties, as well as three types of prim . The second-largest is Norwegian dairy company Synnøve Finden , which markets two varieties of brunost , as well as two varieties of prim . There are also a number of smaller, artisanal producers, mainly in Norway and in

1190-420: Was merged with Stor-Elvdal (population: 3,808) to form a new, larger municipality of Stor-Elvdal. The municipality (originally the parish ) is named Stor-Elvdal after the large Elvdalen valley ( Old Norse : Elfardalr ) which was the historical name for the whole area. The first element is the genitive case of the word elfr which means " river ", referring to the river Glomma which flows through

1225-465: Was severely damaged, and was closed for repair for several months afterward. The accident was widely publicized in international media, and was dubbed "the goat cheese fire". It was likened to the 1999 Mont Blanc tunnel fire , when a truck carrying margarine and flour caught fire. Stor-Elvdal Municipality Stor-Elvdal is a municipality in Innlandet county, Norway . It is located in

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