Messmör

Messmör is a traditional Swedish spread made from whey, the liquid left over after making cheese. The whey is boiled for hours until most of the water has gone and the milk sugar has browned. The result is a soft, light brown, spreadable paste that tastes sweet, salty and a little like caramel or fudge, with a slight tang. It is related to Norwegian brown cheese, brunost, and to the firmer Swedish mesost.

Why it works

Whey holds the milk sugar, lactose, and some protein. As it is reduced over heat, the sugar and protein brown together through the Maillard reaction. That gives messmör its color and toasty sweetness without any added caramel. Some versions add a little cream or sugar for a smoother, richer spread.

How to use it

• Spread it on knäckebröd, crispbread or soft bread, on its own or over butter. This is the classic way, often at breakfast.
• Spread it on toast or a warm roll so it softens.
• Eat it with sliced cheese or cucumber, for a sweet and savory mix.
• Stir a spoonful into a brown sauce for game, as some cooks do with brown cheese, for sweetness and depth.

Substitutes

Outside Sweden, messmör is hard to find. Try:

• Norwegian brown cheese (brunost or geitost), sold in Scandinavian shops and some supermarkets. It is firmer. Grate it or soften it with a little cream to spread.
• Dulce de leche with a pinch of salt gives a similar caramel sweetness, though it is sweeter and has no tang.
• Caramel spread with a little cream cheese stirred in, in a pinch.

How to store it

Keep it in the fridge with the lid on. It keeps for weeks after opening. Take it out a few minutes before using so it spreads easily.

In recipes

Messmör is mostly eaten as it is, not used as an ingredient. You may see it on a Swedish breakfast table or a smörgåsbord. It is made from milk and is high in milk sugar, so it is not suitable for anyone who avoids lactose or has a milk allergy. Mesost is the same idea in a firm, sliceable form.