Say it: "Yay-toast." Have you tried this cheese?It's Norwegian, and although the name translates directly to "goat cheese," chances are that this cheese tastes just about as far from any you've had before. Gjetost is as sweet as caramel, with the texture of a dense, buttery fudge.
Until this week, I'd really only thought to use Gjetost as part of a dessert course. Its intensity kind of precludes it from being part of your arsenal of cheeses for snacking or for serving before a meal. And then I stumbled upon a recipe using it in fondue. Genius.
Gjetost is delicious on its own, don't get me wrong. It is toothsome and rich, and lingers on the palate for miles, which must appeal to those Norwegian skiers, who pack it as a hearty snack on the slopes. (You may also hear it referred to as "ski cheese.") You'll be left smacking your lips, just trying to de-stick it from the roof of your mouth: it's like the peanut butter of cheese. There's the slightest hit of acidity at the finish, serving as reminder of its to the cheese family. This is seriously sweet stuff, due primarily to its make process.
Like ricotta, Gjetost comes from whey-- that is, the liquid by-product of cheesemaking. But while ricotta is fresh, ready in a matter of minutes, Gjetost is a time-consuming process which requires slow and continuous heating of whey, cream, and milk. Over many hours, the milk sugars are cooked to the point of caramelization. In its solid state, Gjetost is a concentrated, sweet block that tastes more like butterscotch than like actual cheese. Pretty unique.
I've known about Gjetost for years, but it's something I rarely purchase, not because I don't like it-- it's kind of a novelty, I think, and a tasty one, at that-- but because I don't really know when or how to serve it. It's pretty funny looking, and doesn't make for the most elegant presentation. And so, when I stumbled upon a recipe for a gjetost fondue over at Food52, it nearly beckoned me and my skeptical sensibilities.
The process couldn't be easier. Throw some sugar, cinnamon, and heavy cream into a fondue pot along with the gjetost and some cognac or vanilla stir away until smooth. And smooth, it gets. Just be careful not to overheat, and if you need additional thinning while eating, add heavy cream, a teaspoon at a time. You'll have the closest thing to dolce de leche in cheese form.
It's nearly perfect to make if you like trying new things. And if you're of the population that hovers by the dessert fondue fountain at weddings, you'll love this. The recipe suggests serving the fondue with bananas and pecans, but I could imagine it going nicely with apples, pears, dried apricots, and figs, or even with shortbread, biscotti, and a dessert wine or sherry, if you're serving it after dinner.
And the more I whittle away at the block I have leftover from the fondue, the more I think those skiers must really be onto something, because at least from the warmth of my apartment, this cheese is pretty darned delicious. All by itself.
Get the recipe: Gjetost Fondue at Food52
Find it! Gjetost can be found in the dairy case at Whole Foods $6.50 for an 8.8 ounce block.
Nora Singley is an avid lover of cheese, and for some time she was a cheesemonger and the Director of Education at Murray's Cheese Shop in New York City, where she continues to teach cheese classes for the public. She is currently an assistant TV chef on The Martha Stewart Show.
Related: Fondue: Tricks of the Trade
(Images: Nora Singley)
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Thank you for this post! Growing up with a Norwegian mother, whenever this cheese was in the house, we would eat it like candy. I remember rolling it up in balls and poping them in my mouth. Yummy. I have been looking for something else to make with it and this is perfect! Fondue here I come.
Gjetost pairs beautifully with acidic apples.
Where can I buy it? I've never seen it before
They have it at Fresh Market, the upscale grocery chain--perhaps you have one near you?
Whole Foods definitely stocks gjetost as I've seen it in NY, DC, and SF. Here in MN it's available at any supermarket, up- or down-scale.
The charm of this cheese has eluded me though. A friend suggested that cut to order gjetost is much tastier than the prepackaged cubes and to try some of the other brands out there (like Ekte which is more goat's milk-y than Ski Queen which is more cow-s milk-y).
Also, another friend's aunt adds grated gjetost to her apple pie filling. I'm intrigued but uncertain. The same way I feel about this fondue. I'd definitely give it a try if someone else made it.
When I have a craving for something sweet.. this is exactly what I reach for.....as paper thin as I can make it......Yum!
I love this cheese. It's so expensive here though.
Oh yeah and I've used this cheese to make pb&j sandwiches except use cheese instead of pb!
Why have I not heard about this, which sounds like the best thing ever? I am so trying some the next time I'm in Minneapolis. Thanks!
I love gjetost! Whole Foods usually carries it, and surprisingly enough, my local Giant in D.C. always has it too. I recommend making grilled cheese with it, with cheddar and tomato.
Oh my gosh I love gjetost! It is great for breakfast with toast and apples and pears. So incredibly delicious!!!
I've always been curious about this cheese - I remember reading about it at the end of Roald Dahl's book "The Witches." Thanks for the post!
Brown cheese with jam on a wasa cracker. That's the way to do it!
@Elaura -- next time you're in Minneapolis, if you can make it to Ingebretsen's they have between 3 - 4 brands of gjetost to choose from and all are cut fresh to order from a larger block. If not, then, like I said, any old supermarket.
I looooove Gjetost... I've found it to be incredibly polarizing though. I served it once and half my family loved it and the other half hated it. [you know what they say about picking your relatives ;) ]
Thin slices on rye crispbread or wholemeal bread (or hot toast) is a regular breakfast/lunch/anytime thing in our household. But it's hideously calorific and sometimes gets a bad press here in Norway for being as "bad" for you as milk chocolate. But I guess that's why it tastes so good!
Fondue, definately trying this! I have lived in Norway for 7 years almost and "brunost" is like crack! I had it for breakfast today with butter on bread slices. It tastes AMAZING on waffles with sourcream and or jam. It keeps me full for a very long time. I eat in on crisp bread for a snack with tea in the evening. We used to drive an hour from houston tx to buy the good stuf it at the Sjømannskirke! (http://www.tine.no/produkter/ost/brunost/5940.cms?tine-gudbrandsdalsost-g35) They have like 6 different kinds here, but this one is the BEST! I'm a crazy person...and miracuosly not 1000 lbs.
The Tine version is where its at, Ski Queen tastes ear waxy to me.
i've always wondered about this cheese! i'm sold. i'm getting some tonight!
I am an American expat currently living and working in Norway. I’ve been living in Norway for the past almost 4 years now and love it here. If you can get your hands on any “brun ost” aka brown cheese from Tine, I’d say go for that. Tine is one of 2 major dairies in Norway and most definitely the brand Norwegians buy most. Brun ost comes in several varieties and even a spreadable variety which is more like a brown coloured American style cream cheese and quite good. I usually buy the low fat variety that is part cows milk and part goats milk –and it is divine. Here, it is common to eat brun ost on Wasa crackers or bread and topped with jam. This is a great recipe though, I can’t wait to try it!
Read more about my food adventures in Norway at Thanks For The Food. You can also follow me on Twitter at Thanks For The Food on Twitter or on You Tube at a Thanks For The Food on You Tube.
One of our Norwegian expats brought this in one Friday when he made waffles. It was a beautiful combination. I should try that at home sometime...
I had this cheese for the first time this summer in, of all places, Israel. Someone brought it to a potluck and said it was called Caramel Cheese. It's very interesting, but definitely not what I expected.