Brunost ("brown cheese"), the family also known as mysost ("whey cheese"), is the Norwegian caramelized whey cheese made by boiling down milk whey until its milk sugars brown and thicken into a sweet, fudgy, tan-to-mahogany block. Dense, faintly grainy and intensely sweet, it tastes of caramel, toffee and dulce de leche over a savoury dairy tang, and is planed into tissue-thin curls onto bread, crispbread and waffles at the Norwegian breakfast table.