| | |  | This is the Conversation Forum for Brunost - Norwegian Brown Cheese
Peer Review: A823024 - Brunost - Norwegian Brown Cheese >> | |
| | | Subject: Brunost
Posted Oct 25, 2002 by Raindawn - Keeper of Bookshelves that Defy the Laws of Physics
| | Posting
1
 | | Hiya 
I think your entry looks positively fabulous so far, dear NAITA  But as your *lovely editor*, I'll give you some suggestions before you submit it to peer review:
This sentence in the first paragraph under History needs a bit of tweaking:
By mixing in cream, using goats milk or a combination of goat and cow and/or by leaving more water in the mix all of todays brown cheeses came into existence.
Some commas between items in the list and some apostrophes ought to do the trick:
By mixing in cream, using goat's milk or a combination of goat's and cow's milk, and/or by leaving more water in the mix, all of today's brown cheeses came into existence.
This sentence needs a little clarification too:
Brunosts consists mostly of caramelised lactose and fat and hence are sweet, with a hint of caramell and taste nothing like cheese at all.
I think it just needs another comma, a spelling change and an 's' taken off:
Brunosts consist mostly of caramelised lactose and fat and hence are sweet, with a hint of caramel, and taste nothing like cheese at all.
(The sentence after that needs an apostrophe on goat's, too.)
And finally, this one might need some rearranging or something. I'd recommend moving the part about being spreadable closer to the 30% comment. It took me a couple readings to understand.
With a water content above 30%, unlike the firm ones that have a water content of 25% and less, making it spreadable Prim is almost a Brunost cousin.
Well, these are my humble suggestions. All in all, it's readable, informative, and entertaining, following in the fine tradition of your other entries  After tweaking these few sentences, I think it's definitely ready for peer review!
Cheers! 
Your *lovely editor*,
Raindawn
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| | | Subject: Brunost
Posted Apr 2, 2006 by microfanch
This is a reply to this Posting
| | Posting
2
 | | Hello Hello!!
The problem with Brunost is that you can only find it in Norway.
I lived overthere during 3 months about 6 years ago and I developped an complete addiction to this cheese. It has been years now since I've been eating some... But I still miss it.
I would like to known if it is possible to order some by Internet. I suppose it is! Can anybody help??! Do you have any address???
I live in France, by the way.
I wait for your answers!
Thank you!
P.S: Have you ever tasted it on pasta??? Mmmm....
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