Randy Chandler
Gjetost, pronounced yay-toast, is a traditional Norwegian cheese with a unique flavour and texture. Its popularity stems from its long shelf life and energy-giving properties, which made it a staple food for Norsemen during their voyages in the Viking era. Gjetost is made by boiling down whey from goat's milk until it caramelises into a solid brown block. The process can take several hours, and the resulting cheese has a distinct sweet and savoury flavour, a creamy texture, and a mild aroma. In this article, we will explore the step-by-step process of making Gjetost cheese at home, as well as its origin, nutritional value, and the best ways to serve and enjoy it.
How is Geitost Cheese Made?
| Characteristics | Values |
|---|---|
| Primary Region of Production | Norway |
| Other Regions of Production | Other Scandinavian countries and some parts of the United States |
| Main Region of Production in Norway | Mountainous regions |
| Main Ingredient | Whey from goat's milk |
| Alternative Ingredient | Whey from cow's milk |
| Texture | Soft and creamy |
| Taste | Sweet and savoury, with hints of butterscotch and a slightly nutty flavour |
| Aroma | Mild and slightly sweet |
| Food Pairings | Fruits, nuts, bread, crackers, rye bread, rye crackers, waffles, coffee, dark beers like stouts or porters |
| Preparation Time | Several hours to two days |
| Preparation Method | Boiling down whey until it caramelises into a solid block, then adding cream and beating with a spoon |
Explore related products
What You'll Learn
Geitost cheese is made from the whey of goat's milk
Geitost cheese, also known as Gjetost, is a traditional Norwegian cheese. It is made from the whey of goat's milk, which is slowly simmered or boiled down until it caramelises and forms a solid brown block. This process can take several hours, and the resulting cheese has a unique sweet and savoury flavour, with a creamy texture.
Gjetost is made by pouring the whey into a large pan and bringing it to a low boil. It is then simmered uncovered for 2-3 hours, being stirred frequently, until the whey has reduced to a thick gravy consistency and is about 1 pint in volume. Cream is then stirred in, and the mixture is cooked further until the desired consistency is reached. The cheese is then removed from the heat and allowed to cool for a few minutes before being blended to enhance its creaminess. It can be served warm as a pasta sauce or poured into containers and refrigerated for later use.
The name "Gjetost" comes from the Norwegian words "gjet", meaning goat, and "ost", meaning cheese. It has been made in Norway for hundreds of years and is said to date back to the Viking era, where it was a staple food for the Norsemen during their long voyages due to its long shelf life and energy-providing properties. Today, it remains popular in Norway and is often served for breakfast or as a post-dinner treat, paired with coffee or dark beer. It is also used as an ingredient to add richness to game-based stews or as a topping for bread or waffles.
Gjetost has a unique flavour and texture that may not appeal to everyone but has gained a following for its caramel-like taste and stickiness. It is similar in texture to a young gouda and has a mild, slightly sweet aroma. The cheese is available in various combinations of milk and cream, with different levels of sweetness. In the US, the most popular version is often labelled "Ski Queen", while other well-known producers include Jarlsberg, Ekte Gjetost, and Nøttebrun.
Goat Cheese Magic: Blue Mold Transformation
You may want to see also
It is boiled down until it becomes a solid block
To make Geitost cheese, the whey is poured into a large pan and brought to a low boil. It is then simmered uncovered for 2 to 3 hours, stirred frequently, until the whey has been reduced to the texture of thick gravy. The volume of the mixture should be reduced to about one pint. At this point, the mixture will have taken on a light caramel colour.
Once the mixture has reached this stage, cream is added to the whey, and it is cooked more quickly. It is stirred constantly to prevent large lactose crystals from forming in the cheese. The cheese will continue to caramelise, turning from golden brown to darker brown. It will begin to solidify in the bottom of the pan.
At this point, the mixture is removed from the heat and beaten with a spoon, in the same way that fudge is beaten. Then it is poured into buttered moulds to cool. The mixture will solidify into a solid block as it cools.
Cheese-Making Process: My Cafe's Secret Recipes
You may want to see also
It has a unique, sweet and savoury, caramel-like flavour
Gjetost cheese, also known as Brunost, is a traditional Norwegian cheese with a unique, sweet and savoury, caramel-like flavour. Its texture is described as soft, creamy, and sticky, similar to that of a young gouda. The cheese is made by slowly simmering whey in a pot over several hours until the liquid is reduced to one-fourth of its volume and has taken on a light caramel colour. At this point, cream is added, and the mixture is cooked more quickly, being stirred constantly to prevent large lactose crystals from forming. The cheese will continue to caramelise, turning from golden brown to darker brown, and will begin to solidify at the bottom of the pan.
The process of making Gjetost cheese is simple and can be done with leftover liquid whey from other culinary activities. The whey can come from either cow or goat milk, with goat whey being the traditional method, which will give the cheese a goaty flavour. The whey is poured into a large pan and brought to a low boil, then simmered uncovered for 2-3 hours, being stirred frequently until it has reduced to a thick, gravy-like consistency. Cream is then stirred in, and the mixture is simmered until the desired consistency is reached. The cheese is then removed from the heat and allowed to cool for a few minutes before being blended with a stick blender to enhance its creaminess.
The resulting cheese has a unique, sweet and savoury flavour with hints of butterscotch and a slightly nutty taste. It is often served for breakfast in Norway, sliced thinly with fruit and rye bread, or in school lunches with lingonberry jam and rye crackers. It can also be used as a fondue, grated on pizza, or as a topping for bread or waffles. Gjetost is a versatile and delicious cheese with a one-of-a-kind flavour that is worth seeking out for those with an open mind and a love of cheese.
Cooper Cheese: Where is the CV Sharp Made?
You may want to see also
Explore related products
It is traditionally served for breakfast in Norway
Geitost cheese, also known as gjetost, is a traditional part of breakfast in Norway. The cheese is usually sliced very thinly and served with fruit and rye bread. It is also enjoyed with coffee or dark beers like stouts or porters. In Norway, it is also called "Ski Cheese" and is a popular snack on excursions as it is easy to pack and carry. It is also commonly added to school lunches, where it is served with crackers and lingonberry jam.
Gjetost is also used in cooking, where it is added to rich and hearty game-based stews. It can also be grated and used sparingly as a pizza topping, or melted into fondue. It is a versatile cheese that can be used in both sweet and savoury dishes.
The cheese is made by slowly simmering whey in a pot over low heat until the liquid is reduced by three-quarters and has a light caramel colour. Cream is then added, and the mixture is cooked more quickly, being stirred constantly to prevent lactose crystals from forming. The cheese will continue to caramelise, turning from golden brown to a darker brown. It will eventually solidify at the bottom of the pan. At this point, the cheese is beaten with a spoon and then poured into moulds to cool.
Gjetost has a long history in Norway, dating back to the Viking era when it was a staple food for the Norsemen during their voyages. It is known for its long shelf life and ability to provide energy and sustenance, making it an ideal food for travel. Today, it remains a popular cheese in Norway and can be found in various dishes and meals throughout the day.
Toe Cheese: Unraveling the Mystery of Its Composition
You may want to see also
It is also used as a topping for bread or waffles
Geitost cheese is a versatile ingredient that can be used in a variety of ways, including as a topping for bread or waffles. Its unique flavour and texture make it a popular choice for those looking for something different.
When it comes to using Geitost cheese as a topping, the options are endless. For a classic Norwegian experience, thinly slice the cheese and place it on a piece of fresh rye bread. The combination of the chewy, slightly sour rye bread and the sweet and savoury Geitost is a match made in heaven. If you're feeling adventurous, add some fruit to the mix, such as lingonberry jam, to create a flavour explosion in your mouth.
But why stop there? Geitost cheese is also delicious when paired with waffles. The contrast between the crispy waffle and the creamy cheese is simply irresistible. For an indulgent breakfast or brunch, top your waffle with a generous slice of Geitost and a drizzle of honey or maple syrup. If you're feeling extra fancy, add some fresh berries or a sprinkle of nuts on top.
The versatility of Geitost cheese doesn't end with bread and waffles. Its creamy texture makes it perfect for spreading on crackers or using as a dip. For a quick and easy snack, spread some Geitost on a cracker and top it with a slice of tomato or a sprinkle of herbs. If you're in the mood for something more substantial, mix Geitost with some softened butter and use it as a dip for fresh vegetables or pita bread.
Whether you enjoy it as a topping, a spread, or a dip, Geitost cheese is sure to add a touch of Scandinavian charm to your meal. So, the next time you're looking for something different to spice up your breakfast or snack routine, why not give Geitost cheese a try? With its unique flavour and texture, it's sure to become a new favourite in your culinary repertoire.
Best Buy Cheese: Where Is It From?
You may want to see also
Frequently asked questions
Geitost, also known as Brunost or Gjetost, is a cheese typically made with whey, milk, and/or cream. It is known for its unique caramelized flavour and is regarded as one of Norway's most iconic foodstuffs.
Geitost is made from a combination of cow's milk and goat's milk, or purely from goat's milk. The main ingredient, whey, is a byproduct of the cheese-making process.
Geitost has a distinct sweet, rich, and nutty flavour with notes of caramel or toffee. It also has a hint of sharpness, especially in varieties made solely from goat's milk.
Geitost has a dense, fudgy, and smooth texture. It is slightly softer than Gouda cheese and does not crumble like hard cheeses.
Geitost is made by slowly simmering milk, which causes the milk sugars to caramelize. This gives the cheese its characteristic brown colour and sweetness. The mixture is then boiled for several hours so that the water evaporates.
