Gjetost is usually sliced very thinly using a metal cheese slicer. Gjetost (in modern Norwegian usually spelled "Geitost") is a firm, brown cheese made from the whey of cow and/or goat's milk that originates from Norway. It has the appearance of caramel and a slightly sweet flavor. Mysost is very similar, the only difference being that it is made from cow's whey rather than goat's. There is a variety of gjetost called ekte geitost which does not contain any cow's milk but rather is made with 100% goat's milk.
The word Gjetost consists of 'Gjet' and 'ost', Norwegian for 'goat' and 'cheese'. Other names: 'Brunost'/'Brown cheese', 'Gudbrandsdalsost'/'cheese from the Gudbrandsdal valley'.
Cow or goat milk and cream is added to whey. The mixture is boiled carefully for several hours so that the water evaporates. The heat turns the milk sugar into caramel which gives the cheese its characteristic taste. It is ready for consumption as soon it is packed in suitable sized blocks.
If boiled for a shorter time than usual, one gets the spreadable version prim.
Prim had been made in Norway for a long time when Anne Hov, a farmer's wife got the idea of putting cream into the cheese. She got a good price for her new fatty cheese, and this merchandise is said to have saved the Gudbransdal valley financially in the 1880s.
Today several types of gjetost is offered in most shops in Norway. It is a very popular topping for the customary open sandwiches eaten at breakfast and lunch.
Gjetost can be used with much success in cooking and gives a subtle caramel taste.
TINE produces most of the gjetost. Several local dairies produce their own versions.
Experimental versions with nuts and honey or chocolate have been tried, without very much success.
See also: List of cheeses
External links
- TINE, the main producer of gjetost (http://www.tine.no/international/)
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