Like A Three-way Between Cheese, Caramel, and Fudge
Gjetost (yeh-toast) is a traditional brown cheese from Norway that tastes a lot
like butterscotch and sticks to the roof of your mouth like peanut butter.
It’s not fancy, it doesn’t have mold, and it’s not even really cheese –
but It’s damned delicious.
I’m pretty sure gjetost is the weirdest “cheese” out there. I mean, it’s not even really cheese.
A lot of people say American cheese isn’t really cheese, but at least that starts with cheese.
Gjetost starts with whey, the leftover liquid from cheesemaking.
Whey is rich with lactose, or milk sugar. To make Gjetost, that whey is boiled until the liquid reduces and
the sugars caramelize, which is where the butterscotch flavor comes from.
Ricotta is also made with whey, but it’s cooked much less and retains more moisture.
“Gjetost” translates to “goat cheese” in Norwegian, so this style contains at least some goat’s milk.
Most readily available varieties such as Ski Queen, also use cow’s milk to
make it creamier and soften the flavor.
I love shaving off thin slices of Gjetost and serving it with green apples, which cuts through the lip-smacking, nut butter-richness.
I also love layering it onto a slice of hot toast and smothering all of it with jam, like a cheesy PB&J.
I’ve heard of people melting it into fondue as well, I’ve never tried it,
but if you do, please share your sexy experience with me
in the comments below.