Brunost: Norway’s Cheesy National Pride & Solbråsetra, the Birthplace of Brunost!
 Gålå in the Gudbrandsdalen valley, image courtesy of Visit Norway |
Tucked away in the scenic valley of Gudbrandsdalen lies Solbråsetra, a humble mountain farmstead and it is here that Norway’s beloved brunost (brown cheese) was born.
In the 1860s, a young dairymaid named Anne Hov worked at Solbråsetra during the summer milking season. Faced with the challenge of improving the farm's dairy income, she experimented by adding cream to the traditional whey used to make prim, a sweet, soft cheese. The mixture was boiled down into a firm, caramelized block that was rich in flavour, distinct and shelf-stable. This innovation was the beginning of Gudbrandsdalsost, the first and most famous version of brunost.
Anne’s creation was not just a culinary breakthrough, it was an economic lifeline for the local farmers given it's use of often discarded whey. Its success helped sustain rural communities and soon gained popularity across the country, eventually becoming a national symbol of resilience, resourcefulness, and Norwegian pride. Ann Hov's ingenuity elevated whey to a nostalgic national culinary icon and staple.
Brunost has a unique distinctive flavour and texture, and in reference to it's characteristic brown colour, it is called brunost which literally translates to "brown (brun) cheese (ost)".
The main ingredients used to make brunost are cow's milk, cream, and whey. The cheese gets its brown hue from the caramelization of the milk sugars during the cooking process. During production, the lactose in the whey is caramelized, giving brunost its sweet and slightly taffy taste. This process also contributes to its unique brown colour. There are different varieties of brunost, each with its own distinct flavour profile. The most common types include Gudbrandsdalsost, which has a sweet and slightly tangy taste, and Geitost, made with goat's milk, offering a more intense and caramelized flavour.
Norwegians typically enjoy brunost as a spread on bread or traditional Norwegian flatbread and crispbread. Used in various dishes such as sauces and desserts, brunost adds a sweet and savoury element. This much loved cheese is a staple (just like Vegemite is to us Aussies) in most Norwegian homes.
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Cows grazing in Norway whilst out hiking, image courtesy of HEIMELAGA |
Nestled in the rolling hills of Gudbrandsdalen lies Solbråsetra, the historic birthplace of brunost. Today, this charming seter (summer farm) has been lovingly transformed into a cheese museum that pays tribute to Anne Hov, the pioneering dairymaid who created Gudbrandsdalsost right here on this very farm!
The Solbråsetra Cheese Museum offers a delightful mix of history, storytelling, and hands-on experiences. Here are the must-do experiences at Solbråsetra:
Visit the Original Cheese Cabin
Step inside the rustic log cabin where Anne Hov first created brunost. The scent of old pine and the sight of traditional cookware make this a deeply atmospheric stop.
Explore the Cheese Museum
Learn how one woman’s innovation transformed Norway’s dairy industry. Interactive displays, storytelling, and vintage tools bring the 19th century to life.
Try Your Hand at Cheese Making
Join a seasonal hands-on demo and stir your own whey mixture over an open fire just like Anne Hov did.
Meet the Farm Animals
Say hello to grazing cows, goats, and sheep. A favourite for kids and a reminder of the seter’s farming roots.
Taste Local Delicacies
Enjoy brunost just like a local with brunost-topped waffles, sour cream porridge, and locally sourced coffee at the on-site café.
Take a Nature Walk
Wander the trails surrounding the seter, with wildflowers in summer and crisp air year-round.
Solbråsetra is located in Sør-Fron, about a 3.5-hour drive north of Oslo and is accessible by road or rail. Whichever way you travel, the route to Solbråsetra is rich with natural beauty, untouched wilderness and cultural landmarks. If you are looking you may even spot a moskus/musk ox up in the hills of Dovre!
Train, Oslo to Hundorp (via Vinstra)
Start at Oslo Central Station and take the Dovrebanen Line (F6) north toward Trondheim. Hop off at Vinstra Station, about 3.5 to 4.5 hours away, depending on the service. Both Vy and SJ Norge operate comfortable trains along this route, offering stunning views of lakes, forests, and the Gudbrandsdalen valley.
Since Hundorp doesn’t have its own train station, Vinstra is your best stop, just 7 km from Hundorp. From there taxis (tel +47 612 90440), are easily available outside the station. A quick 15–20 minute ride will take you directly to Solbråsetra. Local buses run between Vinstra and Hundorp (check schedules on Entur.no). From Hundorp, you can hike or arrange a lift to the Solbråsetra Cheese Museum.
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| An incredible sight - moskus/musk ox on the hills in Dovre, Image courtesy of Sven-Erik Knoff - Visit Norway |
If you prefer to drive from Oslo to Hundorp head north on E6 from Oslo toward Lillehammer and continue through the scenic Gudbrandsdalen valley. The drive takes around 3.5 hours depending on traffic and weather. Parking is available near Solbråsetra, especially during the museum’s open season.
Exploring Gudbrandsdalen by Bus from Oslo
Taking a bus from Oslo is a relaxed and budget-friendly option to travel to the scenic Gudbrandsdalen Valley. Nor-Way Bussekspress and Vy Bus4You operate daily departures from Oslo Bus Terminal to Vinstra. The journey takes around 3.5 to 4 hours. Tickets can be booked online or at the station. A quick 15–20 minute local taxi (tel +47 612 90440) ride will take you directly from Vinstra to Solbråsetra Cheese Museum.
Where to buy Brunost Whilst out Exploring Norway!
You can pick up a block of brunost at supermarkets like Coop, Rema 1000, or Meny, or from local farm shops. Given it's block shape and texture it's best to slice it thinly with a ostehøvel (cheese slicer).
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Tine is the most popular dairy brand in Norway, most refrigerated aisles in supermarkets are stacked high with brunost! Follow us on Instagram |