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View SEC adopts proxy access rules (PDF)

What you need to know

New proxy access rules effective in the 2011 proxy season will make it easier for long-term shareholders to utilize a company’s proxy statement to propose nominees for election to the board.

What you need to do

Public companies need to engage with shareholders now to anticipate potential director nominees and possible proposals regarding procedures for including shareholder nominees in company proxy materials.

The SEC has adopted proxy access rules that will enable qualifying public company shareholders to nominate directors for election at shareholder meetings directly utilizing the company’s proxy statement. These new rules, which will be effective for most companies in the 2011 proxy season, are a dramatic change from the status quo. Prior to the adoption of these rules, shareholder nominees were not required to be included in the company’s proxy statement, and a proposing shareholder had to separately, and at the shareholder’s cost, solicit votes in favor of the nominee.

Highlights of the new proxy access rules

Who may use the new rules:

  • Holders of at least 3% of a company’s voting securities during the last continuous three years may nominate candidates for inclusion in the company’s proxy statement. This 3%, three-year rule is a change from the SEC’s original proxy access proposals that had a tiered ownership requirement based on the size of the company and required only a one-year holding period.
  • The 3% ownership level may be satisfied by an individual shareholder or a group of shareholders and may include shares that have been lent to third parties (provided the shares may be called back); in addition, the calculation may not include borrowed shares and is determined net of short positions.
  • Nominating shareholders must give the company notice of nominations by publicly filing a newly-created Schedule 14N no earlier than 150 days and no later than 120 days before the anniversary of the date of mailing of the company’s proxy statement in the prior year. Nominating shareholders must make specified disclosures, including their intent to hold the securities through the date of the meeting, the absence of intent to change control of the company or to elect a number of directors beyond what is permitted under the new rules, and whether the nominee satisfies the director qualifications in the company’s governing documents.

Which public companies are covered:

  • The new rules apply to all companies with equity securities registered under the Securities Exchange Act of 1934. Companies may not opt out of the new rules.
  • The new rules will not apply to “smaller reporting companies” (those with a public float of $75 million or less) until three years after the effective date of the rules.

Nominee criteria:

  • Shareholders may nominate up to 25% of the entire board (or one director, if greater) under the new rules. In the case of companies with a staggered or classified board, previously-elected shareholder nominees count towards the 25% maximum in future years to the extent the term of office of a previously elected nominee extends past the date of the pending shareholder meeting.
  • In the event that there are a greater number of shareholder nominees proposed for election under the new rules than are required to be included under the new rules, preference is given to the nominees of the largest shareholders. This is a change from the SEC’s proposed rules that provided for a “first to file” concept.
  • Nominees must meet the objective independence standards of the applicable stock exchange, but need not satisfy the corporate governance standards that a company may have adopted.

Impact on prior rules:

  • The new proxy access rules do not limit or replace the existing proxy contest rules. The new rules are in addition to these prior rules. As a result, a company could face in any year both a shareholder nominee under the new proxy access rules and a separate, traditional shareholder-funded proxy fight.
  • In passing the new rules, the SEC also amended the existing shareholder proposal rule, Rule 14a-8, such that companies will no longer be able to exclude a shareholder proposal seeking to establish a procedure in a company’s governing documents for the inclusion of shareholder nominees for director in the company’s proxy materials.

Practical implications of the new proxy access rules

The new proxy access rules will enable an easier means for long-term shareholders in a company to have board nominees elected. Small and mid-cap companies will be particularly vulnerable to the risk of shareholder-nominated director candidates because their market capitalization makes it more likely that they will have one or more qualifying 3% shareholders. Regardless of size, all companies will need to be engaged with their shareholders in advance of proxy season regarding possible director nominees or shareholder proposals relating to the procedure for the inclusion of shareholder nominees in the company’s proxy materials.


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Body of Research Scientist Found in Vehicle

Professor Adnan Khashman

The body of Professor Adnan Khashman (51) was found in his vehicle by the seaside at Karaoğlanoğlu at noon.

Initial examinations of the scene and the vehicle show no indications of violence or obvious signs of injury to the body.

An autopsy will be carried out on Professor Khashman’s body. Meanwhile police will continue their investigation into the incident.

Professor Khashman was the Founder and Director of the European Centre for Research and Academic Affairs (ECRAA) in Nicosia from 2015.

Additionally, he was a professor at the Faculty of Engineering at Final International University in Kyrenia. His most recent research interests included brain modeling, image processing, pattern recognition, emotional neural modeling and intelligent systems.

Yeniduzen, Researchgate

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In this post, Dal explains how to get the most of office hours, and gives you five pro-tips to help you start off the fall 2018 term on the right foot!


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Ho Ho, dear reader, they are obviously in transit. Even the post office takes time these days to deliver on such promises. Trust me, they are really great-looking bird stamps. Birds, and lots of ‘em. Hey, look out the window: there’s a Liberian pterodactyl attacking that space monster in the park! WOW, did you see that? Incredible.Tributes

Bird Land: The beautiful birds and stamps of Liberia

By Dag W. Walker

My mother was a status-conscious woman back in the old days when working class people had aspirations of climbing the social ladder into the dizzying heights of the middle class. My mother, realizing she would never be the high-achieving being she longed to be, determined that I would be her surrogate, that shining social success she failed to become. Success, mine and hers, depend on me to rise, according to my mother’s limited understanding of success, to the professional heights as a doctor or a lawyer, I was in my forties before I realized that “a doctor or a lawyer” wasn’t one word.

Yet another afternoon, my mother was drilling into my mind that I had to be something important, “a doctor or a lawyer!” What did I want to be when I grew up? For me, the answer was dead simple. When my mother asked one day, I told her, “I want to be an ornithologist.”

As I realised she was charging across the room to beat me senseless, I hurriedly corrected myself, crying out, “NO, I meant that I want to be a philatelist.” One would think this helped my cause, but, sadly, no, it did not. If you look closely you can see the scar right here. Such was but one horribly horrific incident in my tragically pathetic childhood.

Of course, when I taunted my mother I had no inclinations whatsoever to be either an ornithologist or a philatelist. But, can life be ironically strange! Over the long decades lived hard as a wandering scribbler, I have sent many a postcard from distant realms, some of which were attached to the most strikingly beautiful stamps of exotic birds. One such far away place has stamps of the most colourful birds on earth, Liberia, Bird stamps. Who knew?

Liberia Stamps Printed by Format International Security Printers Ltd.  Between 1976 and 1980
Golowes Collector Stamps

In the 1930s there was a travelling journalist named Gordon Sinclair who ventured to Liberia to write about the nation and its people. He visited a penal colony in French Guiana, where he wrote about Devil’s Island, (Loose Among Devils, 1935) and from there went on to Liberia. While in Monrovia he visited the post office, which he found did not have any stamps. Of course not. What good are stamps if they sit in an office collecting dust? Stamps must fly– like birds. Or swim– like fish, if they are to be useful to letters and postcards. Who needs them in an old building in Monrovia? Ha. But he did miss out on finding some of the best bird stamps in history.

Liberia is renowned for many interesting things, perhaps the nifties thing about the nation being it’s excellent postage stamps. The Liberian bird stamps are the finest of the lot. One may state this position knowing of the depth of feelings many stamp collectors have for the Liberian butterfly stamps. Happily, this is a book, and there will be no fighting in the aisles this time.

As most scientists are sure to know, birds have been around for ages. They have been around even longer than postage stamps. “A schoolmaster from England, Sir Rowland Hill, invented the adhesive postage stamp in 1837, an act for which he was knighted. Through his efforts, the first stamp in the world was issued in England in 1840.” This was a common thing for roughly 150 years; with this new age of email, soon we will have to explain to the young what a postage stamp is and what it was meant for. Surely they will laugh into their cell phones.

The young today will find much of the previous world difficult to believe. “Before adhesive paper stamps came along, letters were hand-stamped or postmarked with ink. Postmarks were invented by Henry Bishop and were at first called “Bishop mark.” Bishop marks were first used in 1661 at the London General Post Office. They marked the day and month the letter was mailed.”

Things change, but now so quickly that yesterday is a lost era. There was a time when one could expect a letter in the mail at some point. Now, it is instant; and fairly often, it is of no interest. To wait by the post at the sidewalk for the mail to come with news from the far away, that used to be a time of wondrous excitement or terrible anxiety. The mail. As  the English poet Henry Wadsworth Longfellow wrote, “The mills of God grind slow but exceeding fine.” The mail is no longer slow, and the use of stamps is dying. Coarseness, it reigns.

“The first issued postage stamp began with Great Britain’s Penny Post. On May 6, 1840, the British Penny Black stamp was released. The Penny Black engraved the profile of Queen Victoria’s head, who remained on all British stamps for the next 60 years.”

The world's first postage stamp - The British Library
World first postage Stamp /British Library

Even with the advent of email, one can’t claim it has improved writing skills, as we see above, that Penny Black, probably a fine woman, if we turn our heads away and giggle, somehow wrestled Queen Victoria to the ground and engraved Her Highness’s head on the side of the monarch’s face. Or something. The point being, speed is not valuable if the message is written by an idiot. Previously, the saving grace of an illiterate letter was a sometimes beautiful stamp on the envelope.

“The first stamps of Liberia were issued in 1860, depicting a sitting Liberty with a sailing vessel in the background.”

But, the best Liberian stamps are those of birds.

Liberia was a bit late to the stamp game. The nation made up for that slow start by issuing bird stamps that are the ultimate electric thrill of every bird-watching stamp collector I know. Take old Homer back home, for example, who, when he wasn’t on his bicycle delivering the mail, was probably at home dreaming of Liberian bird stamps. Prob’ly so.

Yeah, the selection above is pretty thin. The gentle reader is left asking just where are the images of these excellent Liberian bird stamps I’ve been going on about so much here? Let me think. Yes, I have it.

Ho Ho, dear reader, they are obviously in transit. Even the post office takes time these days to deliver on such promises. Trust me, they are really great-looking bird stamps. Birds, and lots of ‘em. Hey, look out the window: there’s a Liberian pterodactyl attacking that space monster in the park! WOW, did you see that? Incredible.

Stamp Auction - Liberia general issues - Auction #1809- ARGENTINA +  WORLDWIDE: End-of-Summer General Auction!, lot 920
Stamp Circuit

OK, back to Liberian bird stamps. As soon as they land, I’ll show you ‘em. A whole flock of ‘em. I promise.

You know, some days yer Liberian bird stamps are on the Internet, and when you go back to look again, whammo, they’ve flown the coop. I’m stumped.

Stamps aren’t fine art. They can be aesthetically interesting, though. Some, like Liberian bird stamps, are genuinely pretty. If not fine art, on special occasions, stamps can be personally significant even if they’re otherwise dull. Take a stamp in an old passport for example, a stamp dated Bethlehem, Dec. 25, 1999. Or, a week later, Armageddon, Jan. 1, 2000. These are stamps worth keeping even if they’re not in themselves expensive and unique. Liberian bird stamps are lovely. Some are actually pretty expensive, too.

There are whole books about Liberian stamps, for those interested. [See notes below.]

“While still in London in the 1930’s, Kasimir bought up huge box lots of Liberian stamps and became the leading dealer in the stamps of that country. He broke up the unique sheet of 60 of the 1906 Inverted Elephant, now a world-class rarity. He published H. Rogers’s A Century of Liberian Philately in 1971, a beautiful and comprehensive 204 page book listing all issues from 1860 to 1960 including all known varieties. It is really a wonderful work regardless of what country’s stamps you collect. He single-handedly made the stamps of this little known country a very highly sought after field.” Bileski, Kasimir. A Century of Liberian Philately, 1971.

In summary I have two things for which to be eternally grateful, the first being that my mind is indelibly stamped with the images of the beautiful birds of Liberia; and second, that my mother is not here to beat me for not going to law school. Life is good!

Herbert Hillary Booker 2nd, Postage Stamps of Liberia – 1905 to 1947 Part 1. Tujunga, California – 2009

A Century of Liberian Philately / Rogers, Henry H. / 1971

Liberia Specialized Catalogue, 1975 / Von Saleski, Lothar / 1975

“Waterlow Color Die Proofs 1892-1897” / pp. 7-13 / LPS Journal / Korn, Bryant E. / Apr-Jun 2019

“Waterlow and Sons Liberian Sample Stamps of the 1892-1894 Pictorial Issue” / pp. 6-14 / LPS Journal / Korn, Bryant E. / Jan-Mar 2018

“The First Liberian Pictorials” / pp. 12-13 / Journal of the Liberian Philatelic Society / Hamilton, Ben / Jul-Sep 2006

“Random Notes” / p. 8 / Journal of the Liberian Philatelic Society / Bird, Sidney / Jan-Mar 2005

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Brunost: Norwegian Brown Cheese

Home » Living in Norway » Food & Drink » Brunost: Norwegian Brown Cheese
Blocks of brunost, Norwegian brown cheese

One of Norway's most intriguing foods (to foreigners at least) is eaten daily by many Norwegians for breakfast, lunch, or as a snack.

Norway’s national diet harks back to its days as a poor country, with a focus on preserving fish and meats in salt, lots of potatoes and simple sauces. This heritage still dominates today with delicacies such as lutefisk eaten through choice rather than necessity.

Read more: Norwegian food & drink

One of Norway’s best loved culinary treats is also one of its simplest and I’m surprised it’s taken me ten months to write about it. Perhaps that's because it took me ten months to even begin to understand it!

Ladies and gentlemen, boys and girls, I present to you the Norwegian phenomenon of… brown cheese. Yes, it really does look like this:

A block of Norwegian brown cheese

Shortly after I arrived in Oslo, my friend Ståle decided to “treat” me to my first taste of this Norwegian phenomenon. I agreed, but on the condition that he try none other than Marmite on toast. It was a cultural culinary exchange like no other!

Brown cheese has a lot in common with Marmite:

  • Both are eaten at breakfast, lunch or tea
  • Both are made using a by-product of another process
  • Both sound utterly disgusting
  • You either love it or hate it
  • Both foods have spawned mad fan groups

Anyway, back to the point. You've probably found this article because you are wondering one thing above all else.

What is brown cheese?

In simplest terms, brown cheese, or brunost as it is written in Norwegian is a tan-coloured ‘whey cheese' with a distinctive caramel flavour.

Part of me feels it’s cheating to use the word cheese in its name at all, because, well, it isn’t technically cheese!

Norwegian brown cheese slicer

The production process is actually quite simple. The water from the whey of goat’s milk is boiled down, which caramelises the sugars. The resulting gloop is left to cool and bingo, you've got yourself some real Norwegian brown cheese.

It's then set into small blocks most commonly of around 500 grams, wrapped and can be eaten (and by some, enjoyed!) immediately.

Types of brown cheese

In Norway most brown cheese is mainly produced by the national dairy TINE, although many regional variations exist. Everyone seems to have a favourite, and somewhat unsurprisingly that also seems to be the variety from the region closet to where they're from!

Read more: Norwegian cheese

But local rivalries aside, if there's any kind of brown cheese on the breakfast or lunchtime buffet table, its fans will make a beeline for it whatever its origin. I'm not normally in that queue, but I think you've cottoned on to that by now.

The most common brand you'll find is Gudbrandsdalsost, marketed by Tine as the ‘original' brown cheese. It's made from a mix of goat's and cow's milk, with a history that can be traced back more than 150 years. Tine describes the taste as 'rounded and full-bodied'.

Brunost and jam

For a lighter taste, try Fløtemysost, made only with cow's milk.

How to eat brunost

The most common way to serve brunost is by using the unique cheese slicer that you can see in some of the pictures on this page. This item is an integral part of any Norwegian kitchen.

You slice off a slither from the block and can eat it atop toast, on a crispbread topped with strawberry jam, or even with waffles. Those are the most common methods, but I've seen it consumed in all manner of inventive ways. In South Korea, they even use it as a pizza topping. Yes, really!

Ståle didn't give up after my first taste of brunost ended quickly with a screwed up face and a mess in the bin. A few weeks later he tried again, but this time incorporated some brown cheese into a sauce for pancakes.

This was much better and made the most of the brunost's sweetness. I recommend trying this out as a good introduction to the unique flavour.

For me, the most off-putting aspect of brunost is the colour. During my first tasting session, I couldn't help but notice the similarity in hue with my floor. So much so, I had to take a photo.

What does brown cheese taste like?

This is a difficult one to describe. Let's return to Marmite for a moment. That's commonly described as a “strong yeasty spread”, which although accurate, isn't descriptive enough for someone who's never tried it. It's exactly the same with brown cheese, you just have to try it.

The trick is to not think of it as a cheese at all. If you are expecting to taste a fine cheddar you will find the taste repulsive! But if you expect to taste a creamy, caramel yet also savoury mixture, you're in for a treat.

A few other blogs I've read describe the taste as “salty goat's fudge” so I guess that's as good a description as any. Let's go with that. Salty goat's fudge. Mmmmm!

Norwegian brown cheese logo

An update

When I first published this post I'd been in Norway for just a few months. I had written that I was slowly becoming accustomed to the charms of brunost. Seven years later, I have to report that I haven't eaten the stuff for years!

There's almost always something else on the table or in the fridge that I prefer to eat. As with all traditional foods, it's each to their own. If you grew up eating brown cheese, you're probably going to love it. Much like Marmite!

What do you think of brown cheese? Let me know in the comments below 🙂

About David Nikel

Originally from the UK, David now lives in Trondheim and was the original founder of Life in Norway back in 2011. He now works as a professional writer on all things Scandinavia.

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105 thoughts on “Brunost: Norwegian Brown Cheese”

  1. You should be sure to distinguish between the Gjetost you can get in Norway or at specialty food stores in U.S. The Ski brand is American and not so good!

    • The Ski Queen brand of brunost is, in fact, Tine’s brand of G35 cheese. The exact same thing. It’s just packaged as SkiWQueen for export.

      • P’m Mexican=American and have always loved this cheese. I first tried it on a whim, as I LOVE cheese in the 80’s, and have love it it since, It reminds me of a solidified Mexican Caajeta…..go Gjetost!

      • I used to buy the Ski Queen version of this stuff, at my little hometown grocery store in extreme Northern Minnesota (Roseau, MN) when I was a kid. My hometown had mostly Norwegian & Swedish heritage, so I guess it was a common thing. I’m turning 45 this year, and asked for a block of it from my kiddos for my birthday. I hope they get it as I haven’t had it for years. I remember slicing it super thin & letting it ‘melt’ on my tongue. It was one of my favorite things as a kid – weird kid, I know!

        I remember the flavor being like a malty browned carmel fudge, but more savory, like a good, rich, cheese.

        P.S. I also love lutefisk! Have had it for Christmas dinner since as far back as I can remember.

        • I love lutefisk, too. I am the only lutefisk lover left in my family. I still fix it just for myself but no longer have it for Christmas eve.
          It’s hard to find in Florida.
          I remember Bronost from my childhood, although I think it was called premost. I appreciate your article about Nowegian cheese .
          Now I might be able to find it.

  2. I think actually that brunost is made from normal cowmilk (there’s a heard of cows on the packet at least).

    In my experience, brunost is sacrosanct. There are rituals and ways of doing things which must be followed to the letter, lest you be cast out of society as a foreign wierdo/corrupting force. That’s not to say that Norwegians don’t do weird things with brunost, but compare and contrast:

    Brunost with a lettuce leaf – weird
    Brunost with wafer thin ham – weird
    Brunost with sliced tomato – weird
    Brunost with chicken – weird
    Brunost with roast biff – sacridelicious
    Brunost on a waffle – snadder
    Brunost with JAM, F***ING JAM – A-OK, PARD’NER

    JAM! JAM! JAM on cheese! Yeah, JAM! I kid you not, JAM! And if your head just exploded, you should see the mess it leaves when you slice a cucumber onto ei skive med brunost while eating lunch with your Norwegian co-workers.

    • Brown cheese, lingonberry jam, waffle, clotted cream! Just had that at Nordkapp, with great Norwegian coffee. Yum!!!
      We’re from Australia, and had never heard of this. An absolute delight.

    • It really is great with rasberry jam on it. The French version which is all I buy anymore. On top of a Nabisco Wheat Thin. Not sure if it is as good with a slice of apple but will add jam to the cheese next time I get the apple out. Probably tomorrow as had one today. It is like eating a charmel apple and that…………………is why I have grown to love this cheeze. My Brother lives in Norway and brought some over and I was hooked. Hard to find in Miami but I ordered a 3lb brick and freeze some. Hands down the best cheese ever but I really am glad some think it is terrible. Imagine how hard it would be to find it, let alone afford it, if everyone loved it. The Ski Queen Gjetost is my current version but I am not picky.

  3. Also, fun fact, Julebrunost is actually made in England, since Norwegian dairies don’t have the capacity to produce the amount required themselves.

  4. Maybe I am wrong, but it seems what in Brazil it’s called “Doce de leite”, made with milk and sugar until the second one becomes caramelized enough to turn the white milk into a brown thing, that can be either solid or creamy.
    Some people made ice cream with that, others eat it with mozzarella cheese and others simply spread it on bread.
    It tastes good (I am not a big fan but its taste is not something awkward), almost like a caramel.
    When in Norway in a couple of weeks I will find out if it really tastes like that.
    Ha det bra!

    • I’m used to goat milk candy from Mexico, but I guess the process must be somewhat different, While having a familiar taste, both products, Latin American milk candy, and brunøst, seem to have flavor and roles of their own.

    • Yep! Exactly how I define it a doce de leite or dulce de leche salty and with slightly difference in texture…
      😉 lived the pankakes (I guess potato pankakes) with butter cream sugar cinnamon and Brunost, which have another very long name…

    • Really? No, come on, it’s *completely different* =) Dulce de leche (at least the one I’ve tasted in Argentina and Chile) is quite the same as “вареная сгущенка” / “boiled condensed milk” in Russia. It’s liquid, you eat it with a spoon and it’s super sweet. Nothing, nothing, completely nothing common with whatever cheese.

      Brunost in Norway is a cheese. Though tastes like a weird cheese (I LOVE the taste though), but you can still feel that it’s a cheese. It’s hard, you cut it, you have slices. Maybe, maybe there is some minor note of sweet caramel taste, but that’s it, nothing common with Dulce de leche.

  5. Brown cheese is evil. That is all to be said on it.

    However, a pølse in a waffle with strawberry jam on is devine!!

  6. When we were still living in the UK some Norwegian friends came over for our Wedding, they brought a Kransekake and a block of brown cheese. We had a cheese and biscuit buffet in the evening reception and the brown cheese was cut into pieces and served with the rest of the cheeses. A lot of our guests thought at first that it was fudge and happily ate a piece believing that to be the case – well you can imagine their reaction at the taste!! Not good!!
    I don’t really mind brown cheese but I think you have to be in the mood for it – and know what you are eating lol!
    Marmite on the other hand is something I make sure I stock up on whenever we are back in the UK!

  7. I love brown cheese! I eat it every day, for breakfast, lunch and supper! I almost never eat anything else, now that I think about it. Probably isn’t healthy, but who cares?

  8. Interesting article. You make brown cheese sound delish! But I think when people hear the word cheese, their brains kind of scramble on anything that doesn’t fit the bill. Oh, and I’ve tried vegemite (marmite the same thing?) although it has been more than a few years. Too me, it was like spreading salty mashed bouillon cubes on bread – horrid! I imagine that the taste has to be acquired, and I wonder if the climate in Australia has anything to do with its consumption. I’ve noticed that when I’m home in Hawaii, I eat and crave food differently then when I’m on the mainland, US.

  9. So please enlighten me, my grandmother was from Kristiansund and obsessed with Gjetost, what’s the difference? My mom alternatively also loved Hard Tack…any thoughts? (Me, I was the third generation fattigmann cookie maker, Krumkager, Yulekake, and Leftse…no Lutefiske here though).

    • Gjetost, or the more modern spelling:Geitost, is originally a term used for the ‘proper’goat’s milk’s cheese made w only goat’s milk. It has a much stronger and distinct favour than the other brown cheeses, which are made with both cows milk and goat’s milk(the most popular version is called Gudbrandsdalost or G35) or even w only cows milk (Mysost=whey cheese,which is sweeter than the varieties w goat’s milk.)All these cheeses are called brown cheese (brunost) or geitost/gjetost, but usually people just mean the G35/Gudbrandsdalsost .

  10. I am a Norwegian who enjoy reading foreigners blogging about Norway, makes me see my own country and culture in a new light (and makes me stop and think about things that have always just seemed natural to me). I will be moving to Dublin in the fall as an exchange student and I am expecting a bit of a cultural shock myself, but I do love the pub culture in Britain and Ireland, in addition to the good old drinking binges of my home country (helgefylla is a way of life), so I suppose I will do just fine. As long as I try to avoid politics, views that are completely normal in Norway seem controversial or shocking to a lot of people living in other places. Even small things, such as the tip often being collected by the restaurant and then distributed equally amongst the staff (waiters, chefs etc.) seems so shock and provoke a few people. Cultural differences are always weird!

    One thing I never wrap my head around, though, is why people DON’T like brunost. I’ve had several international guests and very few of them liked it. A couple of them liked it a lot and wanted to bring it home with them, but many people just didn’t like it. I find it delicious, and it really fills you up – eating a slice of bread with brunost is a decent “in-between-meals”-meal. It feels great to eat, especially during winter for some reason, and you can enjoy it in itself – I sometimes slice off slices just to eat as “snack” when I have a craving for something sweet but doesn’t want to eat candy.

    • I grew up in a small Norwegian community (Lake Telemark) in northern New Jersey. I discovered your comment after searching for brunost articles. Having consumed that delicious brown ‘cheese’ almost daily for the first 25 years of my life I have of late (40 years later) been craving it. I enjoyed your comments and best of luck in Dublin. Be careful with your helgefylla sessions – lost a lot of friends to that.

    • My mother was from 100% Norwegian stock. When I was a kid my dad brought home what I was told was “Norwegian goat cheese.” I loved it but never had it again till as an adult I found gjetost. I love it and often buy it as a treat.

    • Being spanish and travelling all over Europe weekly as Export Area Manager for a swedish-american-spanish tool manufacturer, I have to say that the place I enjoyed my hotel breakfast the most was at Norway. There, there were blocks of brunost and simply couldn’t stop of eating slides and slides of that tangy special cheese. It has something addictive and still I am ordering online. One spanish fan here.

  11. Just returned from a 2 week holiday in Norway (I live in British Columbia – the west coast of Canada). Brown cheese was offered on all breakfast buffets and so I tried it – and loved it!!! I ate it every day. Now I am searching here for a place to buy it.

  12. Hi, about 2 years ago we had a very lovely young lady from Trondheim come stay with us and she brought over some brown cheese for us to try…. I love it!! I’m lucky she keeps sending blocks of brown cheese over to me in New Zealand…. which I’m eating at the moment yummy !!! Would love to see if some goat farmer here in NZ could made it. off to enjoy a other slice of yummy brown cheese!! 🙂

  13. Friend from work brought some “brown goat’s cheese” back from a trip and laid it on the SHARE counter. I like cheese so I figured what the heck….cut off a smallish slice (just in case) and tossed it into my mouth. Started making all these EEEUUUUUU faces, but the longer I let it melt on my tongue the better I liked it and actually had another small slice just to be sure I wasn’t crazy. It’s very strong tasting and salty, but strangely addicting. I can easily see it on bread with a fruit jam for the sweet to offset the salty.

  14. Tried it in July ’15 on a trip to Norway. Absolutely loved it at first bite. Hard to find here in the US but a friend gifted us some and we usually have it at Happy Hour paired with a nice Bourbon. The caramel flavor of the cheese pairs very nicely with the Bourbon.

  15. Many years ago my Dad would bring home a small block of a brown cheese, which I thought he called Premost. It was creamed with fresh cream and delicious on toast. Long after he was gone, I tried to find it in grocery stores but they had never heard of “premost”. I found a recipe un an old Norwegian cookbook that simmers a quart of buttermilk and adds a fourth cup of brown sugar. Does anyone know if I am remembering the name wrong? I really enjoyed this brown cheese when I was a little girl.

    • I adore brunost and eat it when I visit with my family in Norway. However, I an unable to digest cow products so they always get me the pure traditional goats cheese. They’re in northern Norway and its readily available. They always laugh at me because I have it with my aunts strawberry jam and smoked salmon on bread. It is my bizarre little concoction but don’t mock it till you’ve tried it! I am obsessed with it.

      Unfortunately in Australia the only brown cheese I can get is Ski Queen brand gjetost and it’s cut with cows milk so I can’t have it.

      If anyone reads this and knows SOMEWHERE that you can get pure goats milk brunost please let me know! And yes I’ve tried David Jones food hall / The Cheese Shop in Mosman (Sydney, NSW) and online. So annoyed!!!

    • The name was probably “Primost”, which is very similar to brown cheese (“brunost”). If you ever try tasting the kind of cheese described in this blog it will probably seem very familiar.

      • My grandfather, who came from Sweden, always gave us Primost, and we loved it. I did not have any for all of my adult life until this summer when I went to Sweden and Norway. It was wonderful. I brought back a block of Fløtemysost for my mother and myself (wish I had brought more), and am now trying to find it here in Minnesota. I have only found the Ski Queen. Anybody have a suggestion?

    • My grandmother always put primost on lefse and I loved it! As an adult I had tried to find it and have not been able to, I wonder if what I remember was similar to your memory.

    • My Norwegian Dad brought Premost into our South Dakota home back in the 50’s. However, I remember it as soft and spreadable with an outer crust. My sister says she remembers it as crumbly.
      After moving to Illinois in 1959 we never had it again. My mom also stopped making lefse because she no longer had the old wood burning cooking range that she says was perfect for lefse. We still had Lutefisk for Christmas Eve until my Dad passed away. I am now the only family member that likes it.

  16. What a fantastic memory you have stirred. My mouth is watering just thinking of it. I first had it in 1955 when I went on a hitchhiking holiday with my Norwegian friend. I always ate it at breakfast on very dark brown bread. I loved it. Sadly my friend is dead now otherwise I’d get her to send me some.

  17. It’s awesome. I love the stuff. I agree with you on the weird color. I don’t mind now, but the first time I ate brunost I thought it tasted great, but I was put off by the consistency and the color. Now, I can’t stop eating it.

  18. I love it. I first had it in 1990 when my Norwegian flatmate at Uni brought some back after Christmas. I loved it. I couldn’t believe it when I spotted some on Amazon a few weeks ago, and so, 26 yrs after my first taste, I had my second. Totally delicious.

  19. We loved the brown cheese when we visited Norway and brought a couple of blocks back with us. One of them has this on the label: Fløtemysost – A lighter brown cheese made from cow’s milk, with a mild and sweet taste of caramel.

  20. Great article, good humor. I just blogged about my trip to Norway and mentioned the brown cheese. I linked to your article since it was so great. It was not only the color that is a challenge, but the plastic quality. It reminded me of the “play” cheese comes with kid’s kitchens along with the other plastic food. I liked it when I tried it though! Here is the post with the link to your article, https://myviewfromabroad.com/2016/10/23/a-perfect-saturday-in-oslo-flea-market-and-sculpture-park/

  21. We had brown cheese this week on a breakfast buffet at EPCOT in Orlando, Florida. Three of the 4 adults loved it at first bite. The 4th adult wasn’t crazy about it, and the two children wouldn’t try it.

    I can’t wait to find more!

  22. I’ve been eating gjetost since I was a child. Love it. My dad explained most goat cheese in America is part cows milk. He said pure was called ekte. Went to Norway in 1997 and was surprised to find several kinds. All great. Another nice find was tutteberry. I always have a block or three of gjetost in my fridge.

  23. Love it. Not hard to find in stores here on the East Coast (DC area) maybe it is the international flavor of this area. Have eaten it all of my life but my kids always called it caramel cheese and would eat the whole block after school if I didn’t hide it. I grew up in Northern Wisconsin with Norwegian Grandparents nearby.

    • Yes my lovely norwegian grandmother had lively food around. My favs were Christmas soup and leftsa. I shall try the brown cheese that my island store stocks so very much of.

  24. I spent the last few years visiting Kristiansand and Oslo and immediately fell in love with Brunost. Mmmm Brown Cheese. I brought some home with me and told my family that it is carmelicious and has the consistancy almost of a milk chololate or Sjokolade 🙂 (by the way, Norwegian milk chocolate is AMAZING!) I had a coworker come to Houston frequently and on one trip she brought both Gjetost and Myost for me. I love them both, the Myost is a bit lighter but to me not any better. I think the Gjetost has a larger flavor profile. My family also loves it, I did purchase the proper Cheese cutter. I used to eat this on toast with the yolk insides of a soft boiled egg spread on top….MMMM. Noone looked at me wierd and noone was there to teach me how to eat it so… I miss Norway.

  25. Oh yeah!! I love this stuff, so much in fact, I got addicted to it when I had 2 months just outside Oslo. It reminded me of Caramac bars. For the ultimate sickly, non healthy snack…take a slice of the “cheese” spread some chocolate spread on it and roll it into a tube and consume…yum! Loved your article! Fabulous. Jackie

  26. I love Norwegian brown cheese! I’ve eaten half of what I brought home when visiting Norway, and have enjoyed it each day. It will be a sad day when it is gone.

    Usually I have it with some gluten-free flatbread. The most adventurous I’ve gotten with it is to use it in an omelette. It was delicious!

  27. I can’t imagine anyone saying gjetost has a caramel flavor. It most certainly does not. Not even a trace. It has a very strong, gammy taste and a fairly strong rancid smell. I found it impossible to eat. But I can imagine becoming use to it over time. It is certainly an acquired taste, not easily acquired by most people. I can imagine it would have some benefits, perhaps even some important ones. A lot of smelly stuff like this is especially good for increasing beneficial gut bacteria.

  28. I recently found ekte geitost cheese in a gourmet health store in New Jersey/USA. The label was in Norwegian with an English label pasted on the back that listed the ingredients as pure goat whey, goat cream, and goatmilk. I was sold, even at $15/lb for the little blue wrapped block. Sold because lately I have been unable to consume cow-milk products and had heard that goat milk products are easier to digest and worth trying. WOW! Loved it and will buy it again, mostly for the pure and simple ingredients, but I also like the taste. Unless the label lied it did not list salt as an ingredient although the taste is extremely salty and Norway is famous for a history of salt-preserved meats and fish.

  29. I’m from the USA and I love this cheese/not cheese! The first time I tasted it I wasn’t sure, but it definitely grows on you. I eat it without Jam or waffles or anything for that matter. So, is it a cheese or not? The writer states “The water from the whey of goat’s milk ” is what makes this. Other articles I’ve read say it’s made with Cows milk. A bit confusing. Whatever it is, it’s great! I’d like to know which brand is the best, then I can look for it in the specialty stores.

  30. I grew up on a farm NW of Ponoka, AB. Canada. My mother from Skabu area of Gudbrandsdalen emigrated to Alberta Canada at age 29. She worked as a homemaker helping hand to my Dad’s Norwegian parents. So on this rural Ponoka farm I grew up with the best of Norwegian cooking & baking. Mother brought along all her homemaking & Norwegian cooking gift to Canada. She made Gudbrandsdalen gjetost, homemade butter, and knew how to prepare Lutefisk for our annual Christmas eve supper. She baked bread with milled grain on the farm and there was nothing better than homemade butter, Gjetost & this fresh baked bread & her homemade ‘Flatbrod’. Takk fra Sylvia

  31. I love it, have been eating it since I was a kid but my husband doesn’t care for it. Like you say either you love it or hate it 😊

  32. All I can say is that I am a true convert to that soft caramelized thing they call cheese. Took some convincing to get my family to try it but I made converts of my wife and two daughters. Yuuuuummmmmmy!!!

  33. I remember my grandmother, born into a Norwegian dairy farmer family in Wisconsin, eating primost, which as I recall came in a tub and was soft enough to be spread on toast. It was nicknamed by some “Norwegian peanut butter”. I never liked it as a child, but now always have a block of Tine ekte geitost in my fridge. Christmastime was wonderful, with my Norwegian grandmothers baking all the delicious pastries, flatbrød, and lefse. We always had lutefisk for Christmas dinner. You can still get excellent lefse from a bakery in Blair, Wisconsin https://www.lefse.com

    Now I live in England and get my Norwegian provisions from Scandi Kitchen in London.

  34. I can get it at Scandinavian Specialties in my neighborhood of Ballard in Seattle. I actually prefer the Ekte which is all goat but recently it’s been hard to find or the chunk is too big for me. Plus it costs about 18 dollars! For a while, the Ekte was available in the same small size as the Ski Queen for about 9 dollars. The Ski Queen, made by the same people, gets me by.

  35. We’ve just come back from Norway, the proud owners of two blocks of brown cheese. Yippee! I used to be able to buy this from my local Sainsbury when we lived in London but haven’t seen it anywhere in the UK for years and years and years. I just love the stuff and am so pleased to find that I can order it off the internet, so no more brown cheese famine for me! It reminds me of a cross between dulce de leche and peanut butter and is gorgeous 🙂

  36. Although I am of Norwegian heritage I’ve never had brown cheese before. I’ve finally had a chance to try it in the village of Undredal, Norway. Delicious!! I loved it – especially on a small, crisp cracker, a dab of sour cream and a bit of lingonberries or cloud berries. SO YUMMY!! My mother said the taste reminded her of Eagle brank condensed milk with a fudge consistency. I also tried it fresh from a farm while they were making it – still warm. It was wonderful!

  37. While driving through Norway to a family reunion there with my sister who now lives near Oslo I commented that every household we passed would have brunost. It probably the equivalent of every USA house having peanut butter We grew up eating what we called geitost but was probably brunost. I always bring some home after visiting Norway.

  38. I visited Norway two weeks ago, and on the Oslo-Bergen train I purchased a waffle. I was asked if I wanted brown cheese on it or strawberry jam, and O replied, “Both.” It was amazingly delicious!

  39. I just received a parcel of cheese today from
    A mate on Denmark. He’s a Brit like me and we both love cheese. However I live I. Saigon – well near saigon – er well about 12 km southeast and no bus service. Anyway I can get processed cheddar from a supermarket (horrible). And I can get some French and Italian cheeses from delicatessens in Saigon it the prices are astronomical.

    So my mate sent me s parcel of cheese from Denmark. It took two weeks to get here. It was so rank when it arrived here customs wanted to destroy it as biohazard material.

    In with the cheese was what I thought was a block of chocolate. Turns out it is Norgie cheese. It’s actusly very nice on rye bread.

    Then there was a pack of Camembert, which was as hard as Parmesan and smelled like the dicks I once wore for theee weeks on a NATO excercise in Germany. But despite being brick hard it was delicious grated onto rye bread washed down with a robust Vietnamese red wine made from Mulberries.,

    In the package was a square of something that resembled old WW1 plastic explosive that was sweating profusely. It stank so bad that my Vietnamese wife, who thinks nothing of dipping allegedly edible things into a highly corrosive mixture of nuoc mam fish sauce and chillies, ran outside shouting “hoi wah” (stinky)..

    I don’t know what it is and it does have a downwind stench of snot 59 metres, but spread on rye bread with raw onlion it is sublime, washed down with a drop of the aforesaid red plonk.

    I must ask my mate in Denmark what that last cheese is called – incidentally the paper it was wrapped was disintegrating by the time it got here.

    Norway chocolate cheese gets my vote though – it’s the dogs gonads !

  40. First had Gjetost at Akerhaus restaurant at Epcot (Norway). Really liked the sweet caramel flavor. Have found it locally at Wegman’s. It is Ski Queen $12/lb. Need to try it with some breakfast things to see what I like best.

  41. My partner and I love brunost! My favorite way of eating it is on apple slices. It brings out the luscious salty flavor of the brunost.

  42. We just had this with braunschweiger on crostini slices, just to try because of You Tube and matpakke.
    I must say I was very surprised and now want to try slices on an apple coffee cake.

    It’s… a different taste disorder. I hate goat cheese but the sweet and the mild tang pair well.

    Either that or my Viking DNA took over the tastebuds momentarily.

    It’s going to be a treat thing in this house.

  43. I am so sad to tell you that we cannot find Ski queen here inToronto any more. The say it has been discontinued.Very very sad… Help..

  44. I had my first (and last) taste of this foul concoction 3 weeks ago, on a boat that was just pulling out of Longyearbyen harbour for the 4-day crossing to Jan Mayen. A couple of hours later my head was in a bucket – admittedly not the fault of the cheese, but it is now forever associated in my mind with seasickness, and even just looking at the pictures in this article makes me feel queasy. I’m a confirmed cheesehead and love almost all cheeses, the weirder and stinkier the better, but sadly this stuff must join the Sardinian Casu Marzu as one of the very few exceptions.

  45. I had the same initial reaction as you upon first trying brown cheese. Then I tasted it again with no preconceived notions as to how it should taste. It was then that I developed an appreciation for its unique flavor and creamy texture and I became hooked! I’ve had it alone and also with a sugared butter pancake which was divine. I’m a true fan!

  46. I made my first trip to Norway last October at age 64. My cousins in Trondheim had a picnic for me at the ship-builders museum in Stadsbygd, where I tried my first brown cheese. Helle looked a little nervous when I bit into it and was very surprised when I liked it!

  47. We don’t have brown cheese here, because most whey is used to make whey butter. I think I’ll try to make my own version of brunost using liquid whey, rennet and patience. Might be a hit in Québec, LOL.

  48. I was initially surprised by the volume of posts on this article….then noticed some back as far as 2012, so it’s been around a wee while. Some interesting, amusing, and downright bizarre experiences with this fantastic nordic delicacy ;0)

    With only a weekend’s prior experience (a supply vessel naming ceremony in Haugesund), I jumped at the offer of a company transfer in 1991, from Aberdeen, to work in Stavanger & Kristiansund, as a Norwegian resident for 4 years. I joined DNT, STF & KNT, so many weekends & weeks were spent in the mountains with Norsk friends, all year round, who introduced me to all sorts of culinary experiences…Lutefisk & Sheeps Head are best left out of this, though 🤮 …those are my nordic ‘marmites’.

    I’ve been fortunate to have spent around a third of my working life there, though now limited to holidays, since retirement. I was ‘fully Norwegianised’, as the wife of my Geordie boss once said….it was mild sarcasm, but to me a compliment, as it was my aim, in moving there, to ‘blend in’ & become fluent. I’ve since found I have 10% nordic genes, so that’s another plus factor.

    Klippfisk (for the Ksu-style baccalao) and Tine Ekte Geitost (blue pack) have since then been almost ever-present in my freezer & fridge…and I even bring back packs of Vaffelmix & jars of Nora ‘naturlig lett’ Rasp jam, for the periodic nordic meals with my student daughter, when the Vaffeljern is brought out. Kranseksnadder & Skillingsboller (cinnamon) are essentials on any visits to Norge, though impossible to import…best eaten newly baked. 😋

    But, the Geitost….I’ve tried geitost on just about every type of Norwegian bread/crispbread, and with all sorts of ‘additives’ (romme & gherkin/capers are 👍)….but on a nordic waffle, either just a touch of sour cream (romme doesn’t travel well..!), or sour cream + a wee bit of sugar-free jam. 😋 My first thought in 1991 was of vague memories of the taste (but not consistency) of caramac ‘chocolate’, as a few above have also commented, but I guess you need to have been around in the 60’s/70’s to recall that?

    My former local Deli, in Aberdeenshire, started selling the red-label (cow+goat?) variety, but as it arrived in a huge block, had been cutting it with a cheese wire & selling it to be eaten like a cheddar….a cheese slice is no longer a common UK implement (a consequence of pre-packed sliced cheese?)….but updated advice was passed on to customers & 5 years on, they still sell it. I never met any of those customers to ask how they ate it, and if they liked it.

  49. I absolutely love it and to find a large drum of it was available to buy made my holiday. Yum yum. Used to be sent it regularly when I was a child and had forgotten how delicious it tastes. A bit like condensed milk but even better for you and tastier.

  50. I love gjetost but it has to be ekte (pure) gjetost. Everyone in the US that I have introduced it to has liked it.
    It is my secret ingredient (no longer secret) in brown gravies. It gives them a richness to put a couple of slices of gjetost into them. Make sure the cheese melts in before serving.
    It is especially important to add gjetost and a few crushed juniper berries to gravy that you are serving with game – moose, venison, elk, etc.

  51. I just found this post 8 years after publication when googling (now a Verb) “the difference between Gjetost and Brunost”
    I grew up in Canada with Norwegian Grandparents who immigrated from Bergen and Trondheim. We ate Gjetost on my Mormor’s Bread -similar to Limpa- every day for Breakfast. They would bring back “real” Gjetost when visiting Norway every couple of years.
    We cannot get Gjetost in Boston where I live now but can buy SkiQueen Brunost. To me 35 years later, it tastes like Gjetost! I made my Mormor Bread yesterday so of course had my husband stop at Whole Foods to get a block of Gjetost !
    On a Norwegian FB Page I was corrected in my spelling of Gjetost. It was always spelt like that when growing up but apparently I was shamed into knowing it’s Geitost.
    My Grandmother also used it in Gravies like the previous post. Nothing better than Bread, Butter and Brunost/Gjetost/Geitost for Breakfast, Lunch or Dinner.

  52. You missed one of the best ways to serve and eat Gjetost/Brown Cheese. Slice fresh pears or apples to serve with it. Have you ever used it for a topping for a cake? If you wish the recipe, please let me know. I have been giving groups a tour of my shop and we conclude by tasting some of the foods. The brown cheese is tried by all and enjoyed by most.

  53. We just had it in Tromsø, on the top of the cable car, and I loved it though my husband didn’t. He is British and I am from Spain, not sure if that makes any difference haha. I also like Mamite! Anyway, that meant I got to eat it all! Thanks for this article, it helped me learn a bit about brown cheese, always nice to know what you’re eating!

  54. My fondest memory of Brunost is with Klubb. The Brunost was melted with sweet condensed milk then poured over the klubb. Wonderful!

    Klubb – a traditional Norwegian potato/flour dumpling.

  55. Born in London, the first foreign country I ever went to was Norway as a 11 year old to the Skaugum’89 Scout Jamboree and Home Hospitality on the lovely island of Stromøy near Arendal.
    Along with a weird tuna/herring and tomato concoction in a tin (which us immature cheeky so and so’s called “plane crash”), the brown caramel cheese was the other culinary memory. I found it again after 25 years in the British supermarket Waitrose (TINE variety), and now it is always part of our Christmas Cheese board!

  56. I find that if someone likes the crispy bits of cheese left behind on a griddle they tend to like this cheese. It’s creamy, instead of crunchy, and not really salty, but a similar flavor. I love it.

  57. Hello when l was İn Oslo during 1995 October.l tasted it breakfast time at hotel city.l liked it.Taste of it diferent from our country cheese İn Türkiye.After many years l never forget its tastes.When l return from Oslo during that time l bought one block as a present of my family İn İstanbul. They liked it.After two months my Friends from Bergen (ALF Veiby) and öne friend from Lillehamer visited olur family İn İstanbul for a İnnovation week gave US a big Salmon fish and a brown cheese cutter.We newer forget.Best regards for your country new years.

  58. We were traveling in Norway and it was served during smorgasbord at a hostel, I nearly threw up when I tasted it, had to spit it out quickly and eat something else to take away the taste, never tempted to eat anymore. I have a swedish friend who spent a year as a nanny in Canada disgustedly making peanut butter and jelly sandwiches for the children. We tease as to which is worse, peanutbutter or brown cheese,lol. She loves marmite, it’s too salty for me but much better than brown cheese any day,lol.

  59. I live in Alaska and just discovered ski queen in my local supermarket.
    I am in love!! I have always loved homemade dulce de leche and basically
    any food with the mallard reaction so what’s not to love about brown cheese?!! We are planning our trip to Norway (only thrice pushed back due to pandemic) and I had planned on first tasting it there on our trip but I couldn’t believe my luck! I just enjoy shaving tiny amounts as a snack and eating it by itself. I have had it with crackers and biscuits and on toast. Want to try it with coffee or tea and on a waffle or with apple. Ah the adventures await!
    I think if you tell an American it resembles squeeze cheese they might not be so shocked by the flavor. It definitely has a deep cheddary taste. I am not saying they will love it but the point is we need more converts so that we can have this at more get togethers here in the states. Normalize the eating of brown cheese please! 😀
    PS yes i like marmite and vegemite is ok i just prefer marmite’s texture better

  60. Love all the comments! Has anyone frozen brunøst? Does it crumble? I usually have Gudbrandals variety and am the only one on my family who likes it but I want to keep it longer so want to freeze it. How does that affect it? Takk!

  61. I shared a house in the Houston area 25 yrs ago w several friends. One was Norwegian. His mother traveled back to visit family twice a year and always brought Gjetost back for us. I loved it the first time I tried it! We would shave it thin and serve on home-baked toasted bread w berry jam and soft boiled eggs and homemade yogurt and strong hot tea. I always looked forward to those times, friends around the table sharing a meal together.

    I found ski queen a few years ago in a specialty shop in Houston and bought it. Now I live in a rural area in North Texas and as you can imagine there’s no demand for it here!

    Sure would like to have a block! To me it has a cheesy/fudgey character.

    Delighted to read all these posts. Good times

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Senator Elizabeth Warren

July 29, 2019 (LifeSiteNews) – In an apparent bid to demonstrate “allyship” with transgender activists, four contenders for next year’s Democrat presidential nomination have updated their Twitter biographies to list their preferred gender pronouns, despite none of the candidates ever having identified as, or been mistaken for, transgendered.

New York City Mayor Bill de Blasio, Obama administration Housing and Urban Development Secretary Julian Castro, and former Colorado Gov. John Hickenlooper have all put a variation of “He/Him/His” in their Twitter bios, and Massachusetts Sen. Elizabeth Warren lists “She/her” in hers, the Daily Caller reported. None of the other 2020 contenders have done so as of Monday afternoon.

Prominently displaying or announcing one’s “preferred gender pronouns” is a popular concept in LGBT activist circles, particularly on college campuses. “It’s important to remember that gender identity is not visible — it’s an internal sense of one’s own gender,” the left-wing Human Rights Campaign (HRC) claims. “Pronoun policies intend to create a way for people (to) make their preferred forms of address known instead of relying upon assumption.”

None of the two-dozen-plus candidates running for president in 2020 claim to be anything other than their biological sex, but most of the Democrat field is competing to demonstrate the strongest fealty to left-wing constituencies such as the LGBT lobby. All are pro-LGBT, and Warren, former Vice President Joe Biden, Vermont Sen. Bernie Sanders, South Bend (Indiana) Mayor Pete Buttigieg, California Sen. Kamala Harris, former Texas Rep. Beto O’Rourke, and New Jersey Sen. Cory Booker have specifically endorsed the controversial Equality Act.

Passed by the Democrat-controlled House in May, the bill would amend the 1964 Civil Rights Act to include “sex,” “sexual orientation,” and “gender identity” among expressly recognized “non-discrimination” categories in “public accommodations” (the definition of which would be dramatically expanded); and force employers of 15 or more people to recognize their claimed “gender identity,” forbid them from “discriminating” based on “sexual orientation” or “gender identity,” and mandate transgender “access” to sex-specific facilities.

Conservatives have long warned that the legislation’s true purpose is not to protect homosexual or gender-confused Americans from tangible harm, but to force private citizens to embrace and affirm LGBT ideology in various ways, such as forcing employers and businesses to accommodate things like cross-dressing and sex-change treatments regardless of their own values or policies; and forcing women and girls to share sleeping quarters, locker rooms, and restrooms with gender-confused males (or men merely claiming to be gender-confused).

According to RealClearPolitics’ polling average, Warren is currently second to Biden with 14.8 percent of the vote, and the rest of the candidates to display their pronouns are at or below one percent.

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A new Korean street food takeaway on the outskirts of Lincoln city centre came out of nowhere to open its doors earlier this year.

Bab to Go, based in Monks Road, lends its name to the Korean saying of ‘served with rice’ which is the staple of all its dishes on offer.

Food lovers have a range of choice for the main part of their dish – including a variety of chicken dishes, pork and beef.

On this visit, I opted for the tofu dish, which is a traditional component of East Asian and Southeast Asian cuisine.

Despite it being the hottest day of the year so far, I braved the extraordinary temperatures to tackle the spicy option.

However, the hot sauce that it was served with was at the lower end of the Scoville heat scale – which kept the sweats to a minimum.

The menu at Bab to Go

A side portion of kimchi added a completely new dimension to this dish that was otherwise a bit lacking in flavour.

The cabbage based-side, which was marinated with onion, sesame, garlic and red pepper powder, gave the main attraction that much needed kick of saltiness and spice that was somewhat lacking from the standalone main.

Softness of the tofu was complimented excellently with the crunch of the onion and the cabbage, in addition to the large portion of stick rice that it was served with.

Here's what our Food Monster ordered from Bab to Go

A number of soft drinks were available for an incredibly modest price of just a quid, such as Coca-Cola and Fanta

But I was feeling experimental with the drink choice on this occasion and I was drawn in to a red can that contained an eye-catching Korean typeface.

Inside the can was watermelon soda – which I doubt contained much fresh fruit inside, but was a sweet taste that I had never tasted before.

The Korean watermelon soda was delightful and full of sweet flavour

I was pleasantly surprised by the product that I had never seen before, and would return back for the drink alone.

One of the standouts from this visit was the service that I received over the counter – it was well and truly informative service with a smile.

The spicy tofu is completely vegan and the person behind the counter advised me that there should be another one available soon.

The kimchi was a standout

Adding the kimchi to the dish was an additional £1, with all three items coming to an affordable price of £9.50.

Spending that little bit extra was well worth it.

Inside Bab to Go

Where: Bab to Go

Address: 73 Monks Road, Lincoln, LN2 5HP

Food hygiene: 5/5

The damage: Spicy tofu, w/rice £6.50, Kimchi £1, Watermelon soda £2

Rating: 4/5

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Elliott Whitehouse was the match-winner as Lincoln City deservedly overcame Shrewsbury Town on an unforgettable afternoon at Wembley in the final of the Checkatrade Trophy.

Whitehouse struck from close range in the 15th minute after an effort from Luke Waterfall had been saved.

Shrewsbury struck the frame of the goal twice in the first half, but otherwise created few clear-cut chances in front of a crowd of more than 41,000.

Lincoln City's Elliott Whitehouse scores the opening goal

In an incredible gesture, Danny Cowley allowed Colin Murphy – the legendary former Imps boss – to lead the team out.

Following the national anthem and a period of applause in memory of the late Ray Wilkins, the game kicked off with the Imps making an assured start.

However, it was Shrewsbury who almost took the lead on five minutes when, following a corner, the ball was only cleared to Bryn Morris, whose effort clipped the top of the bar.

That didn’t faze City, who continued to hustle and harry their higher-league opponents into mistakes.

Lincoln City's Neal Eardley vies for possession with Shrewsbury Town's Nathan Thomas

Matt Rhead was the first player to go into the book after flattening keeper Dean Henderson following a free-kick into the Town box. After several minutes of treatment, Henderson was able to continue.

However, he was picking the ball out of his net in the 15th minute as City took the lead. Sam Habergham’s corner was met by Waterfall. His effort was blocked by Henderson, but only to Whitehouse, who smashed home the rebound to send the 27,000 City fans wild.

Shaun Whalley tried to haul the Shrews level midway through the half, but his effort from outside the box flew just wide.

Whitehouse went close again soon after. Danny Rowe led a counter-attack which saw him scamper almost the entire length of the pitch. His cross found Whitehouse and his header was fisted away by Henderson under pressure from Matt Green.

Lincoln City v Shrewsbury in the Checkatrade Trophy Final at Wembley
Lincoln City v Shrewsbury in the Checkatrade Trophy Final at Wembley

Just past the half-hour, Ryan Allsop kept the Imps in front with a stunning reflex save to keep out Omar Beckles’ header. The rebound dropped to James Bolton, but from a tight angle he hit the outside of the post.

Shrewsbury made a strong start to the second half, with Rhead blocking a goal-bound effort from Byrn Morris, while Allsop saved a drive from Nolan with his legs.

However, on the hour mark, the Imps wasted a golden opportunity to double their lead. Following a cross from the right, Whitehouse skilfully laid the ball back to Rhead, who shot over when he should have at least hit the target.

After that bout of pressure, Town struggled to create clear-cut chances in the second half as the Imps’ defence held firm.

Match facts

Imps (4-3-3): Allsop; Eardley, Bostwick, Waterfall, Habergham; Woodyard, Frecklington, Whitehouse; Green (Long 90+), Rhead (Palmer 63), Rowe (Anderson 64).

Subs not used: Farman, Chapman, Stewart, O’Hare.

Goals: Whitehouse 16.

Shrews: Henderson; Bolton, Salder, Nsiala, Beckles; Godfrey; Whalley (Ghahoua 86), Bryn Morris (Rodman 67), Thomas (Payne 75); Nolan; Carlton Morris.

Subs not used: MacGillivray (gk), Lowe, John-Lewis, Eisa, Payne.

Attendance: 41,261.


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The cat is such a vigilant hunter and acutely aware of its surroundings, so it appealed to me to paint it in its more vulnerable, approachable state when resting.  Although the slightest movement or sound and those eyes would open!

"Contentment" - Bobcat

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What's new in Ubuntu 17.10

Back to the Future

© Lead Image © sellingpix, 123RF.com

© Lead Image © sellingpix, 123RF.com

Article from Issue 207/2018

Ubuntu is back to the first letter of the alphabet – and back to the Gnome desktop. But you'll also find lots of new stuff in the latest release.

When Mark Shuttleworth announced Ubuntu in 2004, he was extremely passionate about it. Shuttleworth saw the possibility of a third operating system in the consumer space, and many things worked in his favor. Ubuntu managed to create one of the friendliest and most vibrant open source communities.

The success of Ubuntu on the desktop made Shuttleworth even more ambitious about the mobile space, and he thought he could crack the duopoly of iOS and Android with Ubuntu Mobile. He saw a growing trend of smart TVs, and he even felt Ubuntu could offer a platform to TV vendors.

In 2011, Canonical decided Gnome 3 didn't fit into the grand scheme of Ubuntu. The Ubuntu project dropped Gnome Shell (it still used the desktop stack, just not the shell) and created its own shell called Unity that was aligned with Canonical's plans for mobile, tablets, and TVs. At the 2012 Mobile World Congress, Canonical had one of the biggest stalls, where they showcased their technologies.

None of those plans worked out. Canonical seemed to forget that people don't use platforms; they use applications. In 2017, Shuttleworth realized it was time to give up. He stopped investing in consumer-centric products. Projects were shut down; people were let go. The Canonical we knew had changed, for good.

In an interview, Shuttleworth told us that, going forward, Canonical was going to focus on three key areas: servers, cloud, and Internet of Things (IoT); consumer was not their playground. However, desktop was still a critical piece for Canonical. According to the latest Stack overflow survey, the Linux desktop remains the most loved platform by developers (32.9%). It was the second most commonly used platform after Windows (41%).

If you go to any developer conference, Ubuntu is often the only Linux distribution you will see on stage for presentations. Even Microsoft uses Ubuntu at its own events. Linux now accounts for more than 50 percent on Azure cloud, and many of those Linux instance are running Ubuntu.

Ubuntu desktop shares the same codebase with Ubuntu server and other products. Canonical is going to invest in that codebase either way, which means Ubuntu desktop can have a life of its own even if the company now has other priorities.

When Canonical pulled the plug on Unity, it decided to go back to Gnome as the default desktop environment and embrace the Gnome 3 Shell. The Gnome project thus regains the users of one of the largest desktop Linux projects. Canonical gets a fully tested and polished desktop for its users, and users get the super-stable base of Ubuntu. Developers can target integration with one of the major desktop environments without worrying about Unity breaking things.

The Desktop

Ubuntu 17.10 shows that Canonical has not abandoned the Ubuntu desktop. 17.10 is not a Frankenstein's monster where pieces are loosely glued together. Canonical has indeed invested resources in integrating the Gnome 3 Shell with Ubuntu to offer a great out-of-the-box experience. The features you see in this release will be polished and improved for the Ubuntu 18.04 LTS release in April 2018.

Ubuntu engineers made a lot of tweaks to Gnome (on a cosmetic level, without heavily patching or forking anything), so a user upgrading from Ubuntu 17.04 or 16.04 is in for a shock.

One of the first things you'll notice when you boot Ubuntu 17.10 is the Start dash launcher has moved from the top in 17.04 (Figure 1) to the bottom in 17.10 (Figure 2). Personally, I do not like the new location. A better design would be to keep all buttons close to each other so users can easily access the launcher and apps. In 17.04, you can open the launcher to open new apps or places and pin most used apps next to it; in 17.10, the launcher has moved to the bottom, far from the apps. It's quite a journey on my 27-inch 4K monitor where I have to go all the way to the bottom and then come back up.

Figure 1: Ubuntu 17.04 placed the Start button in the top left corner of the screen.
Figure 2: In Ubuntu 17.10, the Start button moves to the bottom, farther from the apps.

The second minor but significant change is moving windows buttons from the Mac OS-like left side of the windows to the right side.

Unity's menubar behaves differently from Gnome's menubar (Figure 3). Muscle memory testing, auto-hiding menu items are gone and have been replaced with Gnome's over-simplified menus (I still prefer full menu items).

Figure 3: Migration to Gnome brings changes to the Ubuntu menubar.

The top bar retains some of the same components – network, sound, power, and a drop-down menu, in addition to date and calendar in the center. Notification behavior has also changed. The older pop-up balloon, which could not be clicked, has been replaced with a fully functional notification system of Gnome.

To ensure better integration with Unity, Ubuntu had either forked or retained older packages from Gnome, like the Nautilus file manager, which has been replaced with the brand new Files file manager. Unfortunately, with the forked version of Nautilus, I couldn't batch rename files in Ubuntu because the older version of Nautilus didn't support it. Now, I can batch-rename all 100 photos that I took at OpenStack Summit.

Gnome also brings pseudo-integration with Google Drive to Ubuntu (Figure 4); you can easily configure the Online Accounts feature that remotely mounts Google drive to Ubuntu.

Figure 4: Ubuntu users and enjoy "soft" integration with Google Drive.

Ubuntu forked Gnome Control Center; now it's back to the brand-new Gnome Center (Figure 5) that has a radically different user interface (UI), which cuts down the number of clicks. It's still growing on me. That's going to be the case with most Ubuntu users. Some people will love these changes, and some won't. The good news is that instead of Unity, which was forcing a mobile UI onto the desktop, Gnome is very much a desktop interface.

Figure 5: Ubuntu 17.10 gets the redesigned Gnome Center.

Everything is great about Gnome, except for one tiny difference. On my systems, Ubuntu was chewing more RAM with Gnome; almost 10-15 percent more. This additional resource usage might be a concern if you plan to run Ubuntu 17.10 on older hardware.

The Ubuntu Experience

I tested Ubuntu 17.10 on three different machines: Dell Precision 5720 AIO, Dell XPS Developer Edition, and a custom PC running Intel i7-4700K, 32GB memory, and a GTX 1070 Ti card. Ubuntu installed without any hitch on these machines.

The installation process was smooth. As expected, everything worked out of the box on all three machines. Ubuntu even detected and added my Brother HL-L2340 G Series printer that was connected to the wireless network. While Ubuntu was installing, I received a pop-up notification about "a new printer detected." When I checked Gnome Settings, the printer was automagically added, and I was able to start printing. Even on Windows 10 and Mac OS, I have to manually detect and add the printer. So,we can safely say that desktop Linux, especially consumer distros like Ubuntu, have come a long way. It's not automatic. Ubuntu 17.10 has driverless printing with IPP Everywhere, Apple AirPrint, Mopria, and Wi-Fi Direct.

If you travel and have tried to join WiFi networks at airports and hotels, you might have struggled logging in. Ubuntu 17.10 has made it easier to get connected by adding support for captive portals. Those who still listen to music on their laptops, you can now easily switch between built-in audio devices and Bluetooth.

Everything looked good, except for one visible problem: the touch screen. Touch input behaved as a mouse; when I scrolled my finger on a page, instead of scrolling the page up and down, as expected on a touchscreen, it selected the text. Dell offers its own variant of Ubuntu and RHEL that comes with additional packages to support a multi-touch screen. That's one problem I face with every desktop Linux distro out there; there is no out-of-the-box multi-touch support baked in.

The Linux desktop community is working on solving the app distribution problem and fragmentation with solutions like AppImage, Flatpack, and Snaps. It's becoming clear that Flatpack will get wider support, as compared to Snap, which is seen as a Canonical solution. Will there be a standoff between Snap and Flatpack like the previous row surrounding systemd vs. Upstart? Possibly, especially considering that even Ubuntu derivatives like Linux Mint are backing Flatpack.

The big difference between Snap and Flatpack is that Snap is specifically targeting Cloud and the IoT space and therefore is trying to solve a different problem from Flatpack. Canonical might continue to develop Snap for those use cases. This release comes with improved support for Snap. The most interesting Snap feature in this release is the catkin Snapcraft plugin that enables Robot Operating System (ROS) snaps for secure, easily updated robots and drones. There are many new mediated secure interfaces available to snap developers, including the ability to use Amazon Greengrass and Password Manager.

Under the Hood

Ubuntu 17.10 comes with Linux kernel 4.13, which comes with support for new hardware and peripherals from ARM, IBM, Dell, Intel, and others.

Wayland is the default display server; Mir is nowhere to be seen in the Ubuntu orbit. But Wayland is new, and performance issues with some of the latest GPUs might give you a hard time. I resorted to not using my $550 GTX 1070 Ti drivers and settled down with integrated graphics. In addition to hardware support, Wayland may also give you trouble with things like screen recording. Ubuntu is offering X.Org as a backup, in case something fails on you. That said, the good news is you won't even notice that you are using Wayland; except for some corner cases, everything else worked fine.

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The spacious and comfortable Italian restaurant Piazza is in the heart of LionsDive Beach Resort just adjacent to our stunning pool. It’s a great place to enjoy an afternoon swim and the beautiful evening sunset on the sea. Piazza is open daily for lunch from 12:00 to 17:00 with a selection of baguettes, toasted sandwiches, salads, pastas, pizzas and mouthwatering snacks.

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$4million for Road Upgrades Across Greater Bendigo

More than $4million of road upgrades across The City of Greater Bendigo are complete, thanks to the latest round of the federal government’s Roads to Recovery Program.

Federal Member for Bendigo, Lisa Chesters has called for further investment from the federal government whilst detailing the local works today.

“Bendigo drivers, passengers and pedestrians will now be safer thanks to a number of upgrades across the region,” Chesters said.

“Some projects are being finalised and will be completed in the coming months.”

“These works are important for improving safety, as well as boosting economic and social outcomes in the region, but the current investment is not enough to upgrade all of the roads that need attention.”

The most significant spend was $1.49million to upgrade Patas Road between Golf Links Road and Homer Beacon Road in Maiden Gully.

“Maiden Gully is a huge growth area of Bendigo and this road directly links people to Marist College – it’s important all users are travelling on safe and well-maintained surfaces,” Chesters said.

“I recognise there are many more roads across the region in need of maintenance and upgrades and encourage the Morrison Government increase funding to the program.

“The funding is welcome, but more is needed.

“Road safety is one of the key issues that is raised with me by locals.

“The federal government has a major role to play in supporting councils to ensure our road network is safe.”

The Roads to Recovery Program is a bipartisan programme that has existed since first announced in 2000.

It’s specifically focused on the maintenance of the nation's local roads network.

The funding is allocated to local councils who then selected road projects across the council area.

Work Location

Roads to Recovery Spend

Patas Road- Between Golf Links Road and Homer Beacon Road, Maiden Gully

Arnold Street - Between McCrae Street and Havelock Street, Bendigo

Sugarloaf Road, Axedale - Sugarload Road Bridge is on Sugarloaf Road, Axedale.

Belle Vue Road, Golden Square - from MacDougall Road in a south-easterly direction

Still to be completed

Axedale-Goornong Road, Axedale - from 4.5kms north of McIvor Hwy for a length of 500 metres

Lloyd Street, East Bendigo - from Murphy Street to Doak Street

Hargreaves Street, Golden Square - from King Street for 100 metres in an easterly direction towards

Still to be completed

Axedale-Crosbie Road, Axedale - from Axedale-Toolleen Road to Murphys Lane

Goornong-Fosterville Road, Fosterville - from Huntly-Fosterville Road to Campaspe Road

Cochranes Road Costerfield - from Tobins Lane to South Costerfield-Graytown Road

Sullivan Street, Golden Square - from Belle Vue Road to Thistle Street

Still to be completed

Total All Projects


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These are the worst broadband providers in the UK - how does yours rank?

Thursday, 21st November 2019, 1:50 pm
Updated Thursday, 21st November 2019, 1:50 pm
How did your provider rank? (Photo: Shutterstock)

Ofcom uses a combination of interviews with customers and data from providers in its report on complaints in the broadband sector.

The report covers April to June of this year and reveals which broadband providers customers complained about the most.

The worst broadband providers

At the top of the list for most complaints was Vodafone, with 30 complaints per 100,000 customers. According to Ofcom, over a third of the customer complaints about Vodafone was to do with issues around faults and service provision.

A quarter of Vodafone's customer complaints related to issues regarding complaints handling.

The industry average for complaints was 13 complaints per 100,000 customers. These are the broadband providers whose complaint numbers came in above average:

Plusnet with 26TalkTalk with 23Virgin Media with 16

The best broadband providers?

According to Ofcom’s report, Sky received the lowest volume of complaints, with just five per 100,000 customers.

The other broadband providers whose number of complaints per 100,000 customers came in below average is:

BT with 12Post Office with 7EE with 6

How to switch broadband providers

If you’re thinking about making the switch don’t know where to start, Which? offers up the following advice:

Check you can leave your current provider. If you’re still within your contract, you can be hit with a large cancellation fee for leaving early.Use the Which? Switch online service to browse broadband deals for providers in your areaIf you’re switching between providers who use the Openreach telecoms network (like BT, EE, Sky and TalkTalk) your new chosen provider will arrange the transfer for you, including letting your old provider know that you’re moving overIf you’re switching to or from a cable network (such as Virgin Media), you’ll need to stop your service with your old provider and start a new one with your new provider. In these circumstances, you’ll need to contact both your current provider to cancel your contract and your new provider to arrange setting up the broadband service

This article originally appeared on our sister site Edinburgh Evening News


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Spring Lake

A Byram, MS community

All the luxury of Modern Living

Your Home Awaits

Welcome Home

Welcome to Spring Lake, a residential community featuring one, two and three bedroom apartments in Byram, MS. Spacious layouts and amenities welcome you home, along with exceptional service and an ideal location within walking distance to shopping, dining and entertainment options. Are you looking for an apartment for rent in Byram, MS? Contact our friendly, professional office staff to schedule a tour today.

Floor Plans

View Spring Lake Apartments in Byram, MS Floor Plans

One look at our spacious floor plans and it's easy to see how Spring Lake is different from other apartments for rent in Byram, MS. With a variety of floor plans to choose from, we’re certain there’s one that’s just right for you. Browse our one, two and three bedroom floor plans.

Luxurious Amenities at Spring Lake Apartments

The living spaces at Spring Lake are thoughtfully designed with comfort and convenience in mind, and are stylishly appointed with the kind of premium materials and finishes you won’t find in any other apartments for rent in Byram.

  • Large Closets
  • Garden Tub in Master Bathrooms
  • Ceramic Tile Floors
  • Storage Space
  • Large Kitchens with Classic European Cabinets, Full-Size Frost-free Refrigerator, Self-Cleaning Ovens
  • Walking Trail on the Grounds
  • Pet Friendly
  • On-Site Management
  • Exquisite Club Room
  • Clubhouse with Kitchen
  • State-of-the-Art Fitness Center
  • Gated Community
  • Lighted Tennis Court
  • Two Resort-Style Pools and Sundeck Areas

Spring Lake in Byram, MS for Rent

Spring Lake Apartments in Byram is ideally situated to give you easy access to the best of what the area has to offer. Browse the categories for local services and attractions near you.

  • Burger King
  • Caporales Mexican Grill
  • Captain D's
  • Circle K
  • Monte's Steak and Seafood
  • Newk's Eatery
  • Pizza Hut
  • Popeyes Louisiana Kitchen
  • Subway
  • Waffle House

  • Our Kids Christian Academy
  • South Central Academy United States

  • Byram Self Storage
  • Chevron Jackson
  • Cricket Wireless
  • C Spire
  • Dollar Tree
  • GNC
  • NAPA Auto Parts
  • Redbox
  • Vinyl Hangout
  • Walmart Pharmacy

Convenient Online Services

We've set up a quick and easy way for you to pay your rent online so you can focus on the more important and fun things in life. Visit our Resident Portal and pay rent with a simple click of the button.

Contact Us About Our Byram Apartments

Spring Lake is proud to offer a full virtual leasing model for those that would prefer to limit person-to-person contact. Whatever your preference, we are here to assist you with multiple tour options. Let us take the stress out of finding your new home.

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