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)
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.
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.