Weird, wonderful Gjetost may just become your new favorite cheese. Christine Clark is a professional cheese and beverage nerd. In her spare time, she plays with her dog and plans her next meal. Follow her latest eating adventures on Instagram yourcheesefriend. Related Posts.
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Hot Chocolate. Chocolate Bars. Chocolate Specialties. Baking Chocolate. Drinking Chocolate. Shop all Meat. Vegan Meat. Shop all Sweets. Dessert Ingredients. Gjetost is a brown Norwegian cheese made of goat's milk or a blend of goat and cow's milk. Gjetost Cheese from Norway is produced by slowly heating a vat of whey, cream and milk.
This is why Gjetost is sometimes called a whey cheese. The caramel brown color of Gjetost Cheese is a result of the caramelization of the milk's sugars during this heating process.
Gjetost has always been sweet like butterscotch with a dense, rich texture. Gjetost is formed into rindless squares or cylinders, and is best when sliced wafer thin and enjoyed open-faced on Norwegian flatbread served with fresh fruit.
It is no wonder children are drawn the taste of this unique, sweet-like-fudge cheese. Often enjoyed as a breakfast cheese in Norway, Gjetost also makes an excellent snack and is the perfect dessert cheese. This unique Norwegian brown cheese is also known as Brunost, which is simply Norwegian for Brown Cheese. Gjetost is packed with energy and is extremely tolerant of temperature fluctuations.
Because of these benefits, Gjetost is a preferred snack for Norwegians skiiers, who pack it in their backpacks and snack on it while on the trails. This is where the Ski Queen brand name comes from, and may be one of the secrets to the international success of Norwegian cross-country skiiers. To find the best Gjetost Cheese and gift baskets online, begin your search at igourmet.
Best-Selling Gifts. Shop all Gifts. Gifts by Occasion. Gifts by Martha Stewart. Shop all Cheese. Regional Cheese Guide. The Grilling Collection. Meal Kits. I enjoyed your comments and best of luck in Dublin. Be careful with your helgefylla sessions — lost a lot of friends to that. I love it and often buy it as a treat. Being spanish and travelling all over Europe weekly as Export Area Manager for a swedish-american-spanish tool manufacturer, I have to say that the place I enjoyed my hotel breakfast the most was at Norway.
It has something addictive and still I am ordering online. One spanish fan here. Brown cheese was offered on all breakfast buffets and so I tried it — and loved it!!! I ate it every day. Now I am searching here for a place to buy it. Wendy I lived in Norway for 9 years, married to a Norwegian for 39 years. Hi, about 2 years ago we had a very lovely young lady from Trondheim come stay with us and she brought over some brown cheese for us to try….
I love it!! Would love to see if some goat farmer here in NZ could made it. I like cheese so I figured what the heck…. I can easily see it on bread with a fruit jam for the sweet to offset the salty.
Absolutely loved it at first bite. Hard to find here in the US but a friend gifted us some and we usually have it at Happy Hour paired with a nice Bourbon. The caramel flavor of the cheese pairs very nicely with the Bourbon. Many years ago my Dad would bring home a small block of a brown cheese, which I thought he called Premost.
It was creamed with fresh cream and delicious on toast. I found a recipe un an old Norwegian cookbook that simmers a quart of buttermilk and adds a fourth cup of brown sugar.
Does anyone know if I am remembering the name wrong? I really enjoyed this brown cheese when I was a little girl. I adore brunost and eat it when I visit with my family in Norway. However, I an unable to digest cow products so they always get me the pure traditional goats cheese. They always laugh at me because I have it with my aunts strawberry jam and smoked salmon on bread. I am obsessed with it. So annoyed!!! If you ever try tasting the kind of cheese described in this blog it will probably seem very familiar.
My grandfather, who came from Sweden, always gave us Primost, and we loved it. I did not have any for all of my adult life until this summer when I went to Sweden and Norway. It was wonderful. I have only found the Ski Queen. Anybody have a suggestion?
My grandmother always put primost on lefse and I loved it! As an adult I had tried to find it and have not been able to, I wonder if what I remember was similar to your memory. However, I remember it as soft and spreadable with an outer crust.
My sister says she remembers it as crumbly. After moving to Illinois in we never had it again. My mom also stopped making lefse because she no longer had the old wood burning cooking range that she says was perfect for lefse. We still had Lutefisk for Christmas Eve until my Dad passed away. I am now the only family member that likes it. What a fantastic memory you have stirred. My mouth is watering just thinking of it. I first had it in when I went on a hitchhiking holiday with my Norwegian friend.
I always ate it at breakfast on very dark brown bread. I loved it. I love the stuff. I agree with you on the weird color. I love it. I first had it in when my Norwegian flatmate at Uni brought some back after Christmas. Totally delicious. We loved the brown cheese when we visited Norway and brought a couple of blocks back with us.
Great article, good humor. I just blogged about my trip to Norway and mentioned the brown cheese. I linked to your article since it was so great. It was not only the color that is a challenge, but the plastic quality. I liked it when I tried it though!
Three of the 4 adults loved it at first bite. Love it. My dad explained most goat cheese in America is part cows milk. He said pure was called ekte. Went to Norway in and was surprised to find several kinds. All great.
Another nice find was tutteberry. I always have a block or three of gjetost in my fridge. Not hard to find in stores here on the East Coast DC area maybe it is the international flavor of this area. I grew up in Northern Wisconsin with Norwegian Grandparents nearby. Yes my lovely norwegian grandmother had lively food around. My favs were Christmas soup and leftsa. I shall try the brown cheese that my island store stocks so very much of.
I spent the last few years visiting Kristiansand and Oslo and immediately fell in love with Brunost. Mmmm Brown Cheese. I had a coworker come to Houston frequently and on one trip she brought both Gjetost and Myost for me.
I love them both, the Myost is a bit lighter but to me not any better. I think the Gjetost has a larger flavor profile. My family also loves it, I did purchase the proper Cheese cutter. I used to eat this on toast with the yolk insides of a soft boiled egg spread on top….
Noone looked at me wierd and noone was there to teach me how to eat it so… I miss Norway. Oh yeah!! I love this stuff, so much in fact, I got addicted to it when I had 2 months just outside Oslo.
It reminded me of Caramac bars. Loved your article! I love Norwegian brown cheese! It will be a sad day when it is gone. Usually I have it with some gluten-free flatbread. It was delicious! It most certainly does not. Not even a trace. It has a very strong, gammy taste and a fairly strong rancid smell. I found it impossible to eat. But I can imagine becoming use to it over time. It is certainly an acquired taste, not easily acquired by most people. I can imagine it would have some benefits, perhaps even some important ones.
A lot of smelly stuff like this is especially good for increasing beneficial gut bacteria. The label was in Norwegian with an English label pasted on the back that listed the ingredients as pure goat whey, goat cream, and goatmilk. Sold because lately I have been unable to consume cow-milk products and had heard that goat milk products are easier to digest and worth trying.
Loved it and will buy it again, mostly for the pure and simple ingredients, but I also like the taste. Unless the label lied it did not list salt as an ingredient although the taste is extremely salty and Norway is famous for a history of salt-preserved meats and fish.
I eat it without Jam or waffles or anything for that matter. So, is it a cheese or not? A bit confusing. My mother from Skabu area of Gudbrandsdalen emigrated to Alberta Canada at age She made Gudbrandsdalen gjetost, homemade butter, and knew how to prepare Lutefisk for our annual Christmas eve supper.
Takk fra Sylvia. All I can say is that I am a true convert to that soft caramelized thing they call cheese. Took some convincing to get my family to try it but I made converts of my wife and two daughters. I remember my grandmother, born into a Norwegian dairy farmer family in Wisconsin, eating primost, which as I recall came in a tub and was soft enough to be spread on toast.
I never liked it as a child, but now always have a block of Tine ekte geitost in my fridge. We always had lutefisk for Christmas dinner. I can get it at Scandinavian Specialties in my neighborhood of Ballard in Seattle. Plus it costs about 18 dollars! For a while, the Ekte was available in the same small size as the Ski Queen for about 9 dollars. The Ski Queen, made by the same people, gets me by. I just love the stuff and am so pleased to find that I can order it off the internet, so no more brown cheese famine for me!
I loved it — especially on a small, crisp cracker, a dab of sour cream and a bit of lingonberries or cloud berries. My mother said the taste reminded her of Eagle brank condensed milk with a fudge consistency. I also tried it fresh from a farm while they were making it — still warm.
It was wonderful! While driving through Norway to a family reunion there with my sister who now lives near Oslo I commented that every household we passed would have brunost.
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