Bee’s favourite cheese.

This Norwegian cheese is made from a mixture of cow and goat’s milk. It has an unusual, sweet flavor due to the way in which it is processed. The milk is cooked until the sugars in it have caramelized, giving the cheese its distinctive brown color and sweet flavor. The milk is then curded and pressed. The cheese became popular as a skiers’ snack and thus the label on the whole cheese is emblazoned with the words “Ski Queen”. (Source)

Gjetost is only mildly sweet and has a salty, nutty caramel flavour – like that of pal kova or dulce de leche.

Milk is curdled, the whey is separated from the curds. Most cheeses are made from the curds. Gjetost is made by cooking down the whey.

HOW TO MAKE GJETOST AT HOME

In Norwegian, Gjet = goat.

Gjetost is the North American name for this cheese. It is called Brunost (brown cheese) in Norway and Mesost in Sweden. If the cheese is produced with goat’s milk, it is referred to as Ekta Gjetost. The cheese produced with only cow’s milk is known as Mysost or Primost.

There’s a spreadable version with added cream, called prim (Norwegian) and messmör (Swedish).

Pears with Gjetost

This cheese is easily available in the U.S. We found it at our regular grocery store.

Gjetost is shaved thin and eaten with rye crackers, or spiced fruit cake. That’s the propah way. Advisable when you have company.

Else, we recommend Bee’s method.

Ours was packaged in the form of a cube. Slice cube in half. Eat your half. Accost J when he’s really busy and ask him if he wants some. He says, “Maybe, later.”

Wait for 10 minutes. Finish the rest.

One darned ounce of this thing has 132 calories, but we take solace from James Beard’s observation :bow:

A gourmet who thinks of calories is like a tart who looks at her watch.

It’s great with fruit – especially crisp pears. Dear Raaga, Pears with Gjetost head your way.

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29 Comments

  1. Nags says:

    ahhh beautiful shot :)

  2. Rachna says:

    wow…looks yummy…cant wait to try it

  3. Priya says:

    Cheese that tastes like pal kova ..got to try it! btw I made the whole wheat pizza ysy..came out great :yes: . thanks a ton!

  4. Kalai says:

    This I have to try! Sounds like a truly wonderful flavor experience! :)

  5. Mamatha says:

    If it tastes like Dulce de Leche, I definitely have to try it. Thanks for introducing a new (new to me, ie) cheese today. The color of that cube makes it look so appetizing.

  6. Lori Lynn says:

    I lived in Aspen, Colorado in the 70′s, this cheese was a favorite back then. Thanks for reminding me about it.

  7. Anita says:

    So, had Pel started with goat milk, he would have had powdered Gjetost! Wow!

  8. Pooja says:

    This is something new for me ;;) .
    Color of cheese reminds me of a Special kind of Peda we used to have in India – I think we called it “Dharwad Peda”, having the same color .
    Thanks for introducing me to this nice colored cheese :)

  9. Smitha says:

    Never heard of this one. Thanks for sharing great information. Will try some as soon as I can lay my hands on some.

  10. cham says:

    The sweet, salt & nutty flavor of cheese should be a great combo with fruit :drool: Never tasted before may be i should hunt in World market ;)

  11. musical says:

    Sweet, really!

  12. Cynthia says:

    I LOVE cheese with fruit and man, I can just imagine what this must be like with the pears in particular. Hmmmm, with pineapple too

  13. shankari says:

    Just the color of the cheese and the word Pal kova will have me to look for it at our co-op :)

  14. raaga says:

    It looks delish.

    And about how to polish off the other half’s half… I can so totally relate. This morning, S made 2 glasses of watermelon juice… I drank mine quickly and he wanted to sip his along with breakfast. I kept looking at his glass and said, “Hey, one sip, OK?” and when he wasn’t looking I think I drank half his glass :-)

    Thanks for a great and simple entry!

  15. Purnima says:

    Thanks for the wonderful description n intro to the Norwegian cheese.. I wd surely head for it next time while making provisions purchase! Tks for the lovely post..B thats so cute of u (my hub loves chocolates n uses same tech on me!! :huh: :rolleyes: )

  16. Priya says:

    ‘pal kova or dulce de leche’ :drool: :drool: You guys are going to create a shortage of this cheese all over the world with such descriptive posts :secret:

    • Jan Steinman says:

      Hi Priya, we have a goat named after you!

      Our goats all have Sanskrit names. We started with Maya and Shakti; Shakti’s three kids were Tucha (the runt), Rama (the buckling), and finally, our neighbour’s three-year-old wanted to call the other one “Amy,” so we looked up Amy, and discovered it means “beloved,” then we looked up beloved in Sanskrit, and came up with Priya!

      Back on topic: we’ve been making our own gjetost with results that are unlike the Ski Queen and other products, so I’ve been searching for other recipes than the one we followed, which uses only whey. I think I’ll try adding some milk next time.

  17. We love cheese, cheese and more cheese! We’re always on the hunt for new cheeses and this one is definitely new for us and now on the “to get” list. We’d love to get the spreadable version too!
    Last night we stocked up on our favorite cheeses and Diane ;;) got her all time fav, Epoisses. And Todd :cool: got a new raw milk goats cheese. Yum!

  18. enjay says:

    Beautiful!! And the cheese definitely has the color of a good peda..I’m going to be looking for it!!

    The Beard quote is going on my kitchen wall.

  19. Lorene Tinjum Johansen says:

    Hi, and greetings from Norway! We LIVE for our brunost here. It’s especially good on norsk boller, which would be compared perhaps to your “hot cross buns”, without the icing on top. A sweet dough with raisins (or without) that’s available at any bakery, most all gas stations with a bakery, etc….we slice the boller, butter it and then place a thin slice of brunost on each half. UTROLIG! Amazing! :D

  20. Deepthi says:

    Hey..was juz searching for the calorie content in this cheese as I was favoured to have this with cream crackers….being an asian am not used to eat cheese….it was a bit heavy for me…but as mentioned in the first line, its lot like pal kova….thanks for this page….

  21. Colin says:

    Hi, I have enjoyed this cheese on occassion. Truely a favorite! The one made strictly from goats milk… does anyone know the nutritional value?

    http://www.peertrainer.com/DFcaloriecounterB.aspx?id=21

  22. Jean says:

    There is a rather dense scientific paper online which describes Ski Queen as being unusually hign in B Vitamins.

  23. David says:

    This really is great stuff! I spent a couple years in Norway and this was a real treat for me. I still grab it whenever I can find it at the stores. It is really good on hot pancakes or Norske pankaker (crepes). Top pancakes with melted butter, place a thin slice or two of gjetost on top and top it off with just a little drizzle of maple syrup to add a little sweetness. Bare deilig!! (just delicious)

  24. Aina Norris says:

    I would love oi buy gjeitost here, I’m a Norwegian living in Cornwall.
    Could you give information please

  25. [...] collard greens, mixed berries, pumpkin, tender (young) coconut, orange, flax oil. a piece of gjetost cheese [...]

  26. [...] Three eggs scrambled with guacamole a piece of gjetost cheese Ginger [...]



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