The first was brown cheese, a Norwegian breakfast tradition, which someone said is boiled whey and not cheese at all. What I tried looked like and tasted like a thin slice of fudge.
The second was Chunky Cheese, a new angle on cheese snacking for adults. It’s been launched recently in Britain and is a range of four cheese bars – a savoury alternative to cereal bars or even confectionery.
I wonder if brown cheese could catch on elsewhere? I certainly believe that an ambient cheese snack should be developed to become the energy shot of dairy – by the till in convenience stores. And Chunky Cheese comes close to that.
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