Artisan Geitost has been made on mountain farms in Norway for about 500 years. Today there are only a few true handmade producers remaining. The 'brown' cheese is made from the whey drained out of curdled milk (like Ricotta), with cream added and then cooked on low heat for eight to ten hours. The cheese turns brown due to the lactose sugar, which caramelises under the right circumstances. Pressed into square moulds, the sweet cheese is then thinly sliced and traditionally served on bread. Unique and indelible.