It may have the firm, smooth texture of fresh fudge and taste like molten caramel, but this confection is 100% cheese, made from pasteurized goat and cows' milk that's aged into tight little cubes in 1-2 months. Maria you are correct- to make true gjetost you would need goat’s milk whey- if you used cow’s milk, you would make what’s called “mysost”. Until this week, I’d really only thought to use Gjetost as part of a dessert course. And fresh off the stove-top, I couldn’t resist slathering a rye cracker with my still-warm gjetost. I just tried it with our own whole goat milk. It looks delicious! This is one of my favorite cheeses, and a very rare treat. No? Also, I’m assuming that you wouldn’t just need whey; you’d need goat’s milk whey? But I digress. Try this natural caprino cheese made in Sardinia. also, I love Gjetost on really thing ginger crisps, Anna’s ginger thins to be exact! It is sure to be a talking point when you reveal it is a cheese! Mel- Mozzarella is next on my list! I’ve looked into buying it, but it’s ridiculously pricey to have it shipped. I am ordering the culture this week and will hopefully have traditional gjtost soon! Gjetost is made from the whey, milk and goat's milk that is heated very slowly until the water has evaporated and the milk sugar forms a kind of brown caramelized paste. And aside from one small detail, I pretty much nailed the recipe. It is also called brunost (brun' ohst) or brown cheese. Concentrated by boiling. After viewing product detail pages, look here to find an easy way to navigate back to pages you are interested in. The name brunost means 'brown cheese', while the specific type gudbrandsdalsost means 'cheese from the Gudbrand valley'.. Gjetost cheese, pronounced "YAY-toast" by Americans or "yed-OOST" by Scandinavians, is also known as Brunost cheese.Gjetost is a brown Norwegian cheese made of goat's milk or a blend of goat and cow's milk. :}. £2.80 per 100g Homemade Gjetost Cheese. Gjetost-style cheese. I tried to make it using whey I strained from goat kiefr. The local Trader Joe’s sells goat’s milk; maybe I’ll give it a try later this week. Best pecorino Cheese Made in Sardinia, Medium Hard Cheese, of ewe's Milk. Gjetost Cheese from Norway is produced by slowly heating a … Wow, I am so impressed. The latter type is commonly called Geitost or Gjetost ("goat's cheese"). Ekte Geitost is made with whey, milk and cream from goats. Oooo, thank you for sharing this! The term is often used to refer to the Gudbrandsdalsost type, which is the most popular variety of ‘brown cheese’ and the one we sell!’ ‘Brunost is primarily produced and consumed in Norway. Thanks! […] There's a problem loading this menu at the moment. Gjetost is best served in thin slices along with fresh fruit. Great photos, too! Gudbrandsdalen Thanks for sharing this. an intense sharp cheese, sort of like parmesan fudge on overdrive. Mysost (my' sost) is a whey cheese made from cow milk whey. In Norway, Brunost is commonly divided into two types: those that contain only cow's cream and/or milk, and the ones that contain some proportion of goat's milk. Curds and whey style… Since I couldn’t find it at any of my local haunts, I boiled down 2 pints of full-fat goats milk instead of whey. About Gjetost [edit | edit source]. It has a much stronger and distinct favour than the other brown cheeses, which are made with both cows milk and goat’s milk(the most popular version is called Gudbrandsdalost or G35) or even w only cows milk (Mysost=whey cheese,which is sweeter than the varieties w goat’s milk. Yes, it took almost three hours of monitoring, scraping and stirring over medium-high heat, but as the milk grew more and more thick and golden in color, the smell became sweeter and sweeter! approximately 1/2 gallon from every gallon of whole milk… The brown color and sweetness result from slowly cooking the milk until its sugars caramelize. Use as an open sandwich topping or have thin slices with your coffee. Allergens are shown in bold. The texture of gjetost is smooth and firm but a little gooey, not unlike a real caramel or a piece of fudge. I think it would be best to NOT use kefir whey for this recipe…, I used regular whey from goat cheese making and have the same sour flavor. The term is often used to refer to the Gudbrandsdalsost type, which is the most popular variety of ‘brown cheese’ and the one we sell!’ ‘Brunost is primarily produced and consumed in Norway. This creamy and fudge-like cheese is truly unusual and a definite case of 'love it or hate it'. Explore Britain’s Great Homes, Gardens and Gin. There are two main kinds of goat milk whey, sweet whey and sour whey. I’ll have to try this sometime. If you ever get into making your own greek-style yogurt, you will have more whey than you know what to do with. Only 5 left in stock - order soon. Of course ricotta is always listed first, but then I saw his recipe for mysost. Varieties that do not contain any cow's milk are called Ekte Geitost ("true goat's cheese"). Mixed creamed whey cheese made with goats’ milk and cows’ milk cream. A Norwegian speciality. Wikipedia Article About Gjetost on Wikipedia Made from a combination of goat's and cow's-milk Whey, this Norwegian cheese is faintly sweet and caramel colored. I read through several recipes, all of which said to simply boil down whey for hours and hours until it caramelizes and turns magically into gjetost. 250g. https://www.enroutetraveler.com/gjetost-a-unique-norwegian-cheese Children tend to like it because of the sweet taste. When the milk was sufficiently golden, I lined the lid of a butter dish with greased wax paper, and then poured the cheese mixture into it. It is not ripened. We ate it for days while traveling around Norway and I insisted on packing it in my luggage when we flew to England for a week-long road-trip along the coast. $53.90. Any ideas how to do this? Approved third parties also use these tools in connection with our display of ads. Just heat your goats milk to about 180-190 degrees and add an acid, lemon juice, vinegar, wine vinegar etc. We use cookies and similar tools to enhance your shopping experience, to provide our services, understand how customers use our services so we can make improvements, and display ads. Sorry, there was a problem saving your cookie preferences. Thank you! In situations like this, use the extra whey to make traditional Norwegian gjetost cheese (pronounced “yay-toast”). The aroma is there. I put a quart of whole, raw milk into the pan and got probably 6 ounces out of the batch. Gjetost is as sweet as caramel, with the texture of a dense, buttery fudge. Ekte Gjetost means it is all goats milk, otherwise the cheese can be made with a mixture of cow's and goat's milk. Gjetost Cheese from Norway is produced by slowly heating a vat of whey, cream and milk. Just finished making my first attempt at this ‘cheese’ with the leftover whey from my days cheesemaking (from my own goats). I only this morning considered just making my own, and happily stumbled across this post. It has the most pronounced taste of all the Brunosts,and the taste is somewhat sharper than the blended Gjetost. Gjetost is the cheese that is traditional in a Norwegian breakfast and this sweet red-orange gourmet cheese does have a presence. Only 7 left in stock - order soon. Response must be less that 100,000 characters. It looked like it was the right color but when I tasted the caramel liquid whey it was the most sour substance. 3 kg - Sardinian Goat & pecorino Cheese - Made by The artisans of Argiolas Formaggi in Dolianova. Meet some of Norway’s four-footed locals, and learn about this quintessential Norwegian brown goat cheese as Karine shares the story behind gjetost. I tried this with whey made after draining cream cheese. This looks amazing! You can also get whey from leaving milk out to sour until it clabbers and separates, which is how you get cream cheese. I left the lid OFF the pot, so that the liquid would reduce- but aside from that, there wasn’t much to it! Gjetost (pronounced yay-toast) translates from Norwegian as “goat cheese,” but it is more like fudge or caramel than cheese in both flavor and the process for making it. bah… THIN ginger crisps, with what my salivating brain meant to say! The taste is there. Gjetost: Norwegian Goat Cheese. It is frequently served as on bread as a breakfast food. Your email address will not be published. Can’t *wait* to try your method. How much milk becomes how much cheese, please? 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