Patrick Oconnell
Gjetost (pronounced 'Yay-toast') is a traditional Norwegian brown cheese with a distinctive light brown colour and a sweet, caramel-like flavour. It is made by boiling down whey—the liquid byproduct of cheesemaking—until it becomes a sweet and salty paste with a texture similar to dense, buttery fudge. Gjetost is often served on toast for breakfast, paired with fruit, or used in fondue, and it goes well with coffee and dark beers.
| Characteristics | Values |
|---|---|
| Taste | Butterscotch, caramel, sweet, salty, nutty, rich |
| Texture | Dense, smooth, firm, gooey, fudgy, sticky |
| Colour | Light brown |
| Food pairings | Fruit (apples, pears, grapes, bananas, dried apricots, figs), crackers, bread, waffles, jam, chocolate, coffee, dark beer |
| Use cases | Breakfast, dessert, fondue, sandwiches, skiing snack, post-dinner |
| Availability | Grocery stores, specialty cheese shops, Whole Foods, igourmet.com |
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What You'll Learn
Gjetost is a traditional Norwegian brown cheese
Gjetost, pronounced "Yay-toast", is a traditional brown cheese from Norway. It is made by slowly heating and cooking down whey (the liquid byproduct of cheesemaking), cream, and milk until the mixture becomes a sweet and salty paste with a caramel-like flavour and colour. This process is called the Maillard reaction. Gjetost has a unique taste and texture, resembling a dense, buttery fudge or peanut butter, and is often described as sweet, rich, and smooth. It is commonly served on toast for breakfast, paired with fruit, or used in recipes like fondue and gravy.
Gjetost is part of the Brunost or "brown cheese" family, a style that has existed for a long time. The name "Gjetost" translates to "goat cheese" in Norwegian, and traditionally, the cheese was made with goat's milk. However, modern Gjetost can be made from only goat's milk, a blend of goat and cow's milk, or a combination of whey, milk, and cream. Tine, Norway's largest dairy producer, offers 12 variations of Gjetost with different combinations of milk and cream and varying levels of sweetness.
Gjetost is a popular cheese in Norway, often enjoyed during breakfast or as a post-dinner snack with coffee or dark beers. It is also used as an ingredient in rich stews and gravies, particularly those served with game. The cheese is available in grocery stores and specialty shops, typically in 8-ounce squares or 16-ounce rectangles. In the United States, the most common variety is packaged in red and labelled "Ski Queen." Gjetost is a unique and delicious cheese, though some may find it too sweet or unusual due to its combination of cheese and caramel-like flavours.
Gjetost has an interesting history, with its modern form attributed to Anne Hov, a woman born around 1846 in the valley of Gudbrandsdalen, Norway. In 1863, Anne created Gjetost by adding cream to leftover whey, resulting in a delicious product she called Feitost or "fat cheese." After marrying a goat farmer, she began using goat's milk in her recipe and selling it locally. With the help of a trader, she expanded sales to Oslo, and by 1908, an industrial factory was built in her hometown to produce her cheese. Anne's creation not only brought economic success to her region but also earned her the King's Medal of Merit for her contributions to Norwegian cuisine and the economy.
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It tastes like butterscotch or caramel
Gjetost, a traditional brown cheese from Norway, has a distinct flavour and colour. Its taste has been described as similar to butterscotch or caramel, with a hint of saltiness. The cheese is made by boiling or slowly heating whey, a byproduct of the cheesemaking process, until the liquid reduces and the milk sugars caramelize, resulting in its sweet flavour and brown colour. The addition of cow's cream and goat's milk further enhances its rich, buttery taste.
Gjetost's texture is smooth, firm, and slightly gooey, resembling real caramel or fudge. It is often sliced thinly and served on toast, apples, or crackers, paired with coffee or dark beers. Some people also enjoy melting it into fondue or using it in rich stews and gravies. Its unique flavour and texture make Gjetost a beloved and versatile cheese, perfect for breakfast, dessert, or as a snack on the go.
The cheese is readily available in grocery stores, especially in Scandinavian countries, and can be purchased from specialty online retailers. Gjetost is a delightful treat for those seeking a sweet and indulgent cheese experience, offering a combination of butterscotch and caramel flavours with a hint of saltiness. Its versatility in dishes, from breakfast toast to fondue, makes it a popular choice for those looking to explore new culinary adventures.
Gjetost's unique flavour and texture have sparked mixed reactions, with some finding it too sweet or unusual. However, for those with an adventurous palate, Gjetost offers a delightful sensory experience, lingering on the palate like peanut butter and leaving a lasting impression. Its distinct characteristics have earned it a place in the hearts of cheese enthusiasts worldwide, making it a beloved treat from Norway.
Gjetost, or "ski cheese," as it is sometimes called, has become a staple in the region, with a rich history dating back to the 19th century. Its creation is attributed to Anne Hov, a farmer's daughter, who first crafted this cheese using leftover whey, cream, and goat's milk. Gjetost's popularity grew, and it played a significant role in the economic prosperity of its region, solidifying its place in Norwegian cuisine and culture.
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It has a dense, fudge-like texture
Gjetost, a traditional Norwegian brown cheese, has a dense, fudge-like texture. It is made by boiling down whey, the liquid by-product of cheesemaking, until it becomes a sweet and salty paste with a caramel-like flavour. The process of making gjetost is time-consuming and involves slowly heating the whey, cream and milk over many hours until the milk sugars caramelize. The result is a concentrated, sweet block of cheese with a dense and fudgy texture.
Gjetost's dense, fudge-like texture sets it apart from other cheeses and makes it a unique and interesting ingredient. It is often described as having a sticky or gooey texture, similar to peanut butter, and it can be difficult to remove from the roof of the mouth. This dense and fudgy texture, combined with its sweet flavour, gives gjetost a rich and indulgent mouthfeel.
The dense and fudgy texture of gjetost makes it a versatile cheese that can be used in a variety of dishes. It is commonly served on toast or bread, either plain or with toppings such as jam. Gjetost is also delicious melted, and it can be used in fondue or as a topping for waffles. Its dense and fudgy texture makes it ideal for spreading, and it can be shaved into thin slices or rolled into cones.
The dense, fudge-like texture of gjetost also makes it a satisfying snack on its own. It is a popular choice for skiers and campers in Scandinavian countries, as it is portable and provides a hearty and energizing treat. Gjetost is also often served as a dessert, as its sweet flavour and dense, fudgy texture can satisfy a sweet tooth.
Gjetost's dense, fudge-like texture is an essential part of its unique character and appeal. While it may be considered too sweet or rich by some, others find it delicious and indulgent. The dense and fudgy texture of gjetost is a defining feature of this unusual and intriguing cheese.
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It can be served for dessert
Gjetost, a traditional brown cheese from Norway, is commonly served for dessert. Its sweet, caramel-like flavour and dense, fudge-like texture make it a perfect after-dinner treat. The cheese is made by slowly cooking milk until it caramelises, resulting in a brown colour and a unique, sweet taste. This process of caramelisation gives Gjetost its signature flavour and sets it apart from other cheeses.
When served as a dessert, Gjetost can be shaved into thin slices and paired with fruit such as apples, pears, or grapes, as well as crusty bread or toast. Its sweetness can also be balanced with a sprinkle of smoked sea salt. For a more indulgent option, Gjetost can be melted into a fondue and served with bananas, pecans, dried apricots, or even shortbread and biscotti for a truly decadent dessert experience.
The versatility of Gjetost as a dessert ingredient is further highlighted by its use in recipes such as fondue and even as a topping for waffles. Its sticky texture and rich flavour make it an ideal cheese to experiment with in the kitchen, especially for those with a sweet tooth. Gjetost's ability to pair well with coffee and dark beers like stouts or porters also makes it a perfect conclusion to a meal, offering a unique sensory experience.
Gjetost's distinct flavour and texture have earned it a reputation as a "freakish" yet "amazing" cheese. Its high sugar content and prolonged cooking process result in a product that tastes more like butterscotch than traditional cheese. This unusual combination of sweetness and saltiness challenges conventional cheese expectations and has led some to describe it as "candy disguised as cheese". However, for those with an adventurous palate, Gjetost offers a delightful dessert option that is both satisfying and memorable.
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It's a good snack for skiing or camping
Gjetost, pronounced "Yay-toast", is a traditional Norwegian cheese with a distinct brown colour and an even more distinct taste. It is made by boiling down whey, the liquid by-product of cheesemaking, until it becomes a sweet and salty paste with a hint of butterscotch and caramel flavours. The process of making gjetost is time-consuming and involves slowly heating the whey, cream and milk until the milk sugars are caramelised. The result is a dense, buttery fudge-like cheese with a sticky texture that clings to the roof of your mouth.
Gjetost is an excellent snack for skiing or camping trips due to its portability, long shelf life, and energy-boosting properties. Its sweet and salty flavour also makes it a satisfying snack that can be enjoyed on its own or paired with other foods. For skiers, it is a hearty snack that can be easily stored in a pocket and eaten on the slopes. For campers, it is a convenient and tasty treat that can be enjoyed during breaks or as a dessert after a long day of outdoor activities.
Gjetost is often sold in 8-ounce squares or 16-ounce rectangles, making it easy to pack and transport. It can be sliced and served on crackers, bread, or toast, or rolled into cones and placed in whipped cream on waffles. It also pairs well with fruits like apples, pears, grapes, and green apples, and can be melted into a fondue. For those with a sweet tooth, gjetost can be shaved into thin slices and served with dried fruits, nuts, or even shortbread and biscotti.
When it comes to beverages, gjetost is a versatile cheese that can be enjoyed with both coffee and tea, as well as darker beers like stouts or porters. It can also be paired with nutty brown ales, brandy cocktails, or port for a more indulgent experience.
Whether you're hitting the slopes or exploring the great outdoors, gjetost is a delicious and nourishing snack that will keep you fuelled and satisfied. So, the next time you're planning a skiing or camping trip, be sure to pack some gjetost cheese to elevate your snacking experience!
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Frequently asked questions
Gjetost cheese is known for its sweet, caramel-like flavour. Some people also find that it tastes like butterscotch.
Gjetost is made from slowly heating whey (a byproduct of the cheesemaking process), cream, and milk. Some versions are made only from whey, while others use a mix of whey, milk, and cream.
Gjetost is often sliced and served on toast, bread, or waffles. It can also be served as a fondue or used in rich stews and gravies.
Gjetost can be found at some grocery stores and specialty cheese shops. It is sold in 250g/8oz squares or 500g/16oz rectangles. You can also buy it online from retailers like igourmet.com.
Gjetost is a Norwegian word that translates to "goat cheese". The cheese is also known as "brunost" or "brown cheese" in Norwegian.
