Country of Origin: Norway
Milk-type: Pasteurized Cow’s and Goat’s milk
Certainly the most recognizable cheese originating in Norway: Gjetost is the name of one particular variety of Scandinavia’s traditional Brunost, that is made with a blend of both Goat’s and Cow’s milk and cream (while other Brunost is made with only Cow’s milk.) All Brunost is prepared by boiling a mixture of milk, cream, and whey until the water begins to evaporate and the milk sugars turn into caramel. It is this process of caramelization which lends to this cheese its characteristic brown colour. The flavour recalls that of caramel, toffee, or butterscotch; some describe the character as being remeniscient of fudge or of peanut butter, particularly in that the mouthfeel of Gjetost is very rich, full-bodied, fatty, and has a quality of sticking to the roof of the mouth. Gjetost is often considered a premium variety of Brunost, for the slightly fruity piquancy that the addition of goat’s milk imparts, brightening the otherwise densely sweet and creamy flavour.
Brunost is traditionally served thinly sliced over warm rye toast, crispbread, or sweet biscuits; in sandwiches, reduced into a sauce, or served as a topping over Norwegian waffles. Not surprisingly, Gjetost is an excellent pairing to any “dessert” flavours, especially sweet pastries and fresh fruit.
Beverage pairings: Ice Wine, Irish Stout or Porter, Sparkling Pear or Apple Juice, Chamomile or Stinging Nettle tea