Brunost.

Brunost ('brown cheese') is a Norwegian whey cheese that predates modern Norway as a distinct culinary tradition. Its production is documented to the 13th century, when Norwegian farmers, seeking to use whey that would otherwise be discarded, began boiling it until the milk sugars caramelized and the mixture solidified.

The modern cream-enriched form, 'Gudbrandsdalsost', is credited to Gudbrandsdal farmwoman Anne Hov, who added cream to the boiling whey around 1863. Norwegian dairy giant TINE dominates modern production and exports the product globally. Brunost is a uniquely Norwegian food product — widely consumed at breakfast on knekkebrød or waffles — and is considered part of the national food identity.