1. WHAT IS IT?
Pronounced: yay – toast
AKA: brown cheese; whey cheese; caramelized cheese; fudge cheese
Country of origin: Norway
Animal of origin: goat and cow
History: In the 1800s, Norway’s economy suffered from falling food staple profits. As a result, a milkmaid created gjetost. Instead of using curd as the base for cheese, she used the watery milk remains called whey.
Varieties: mysost, prim, and gubrandsdalsost
2. IS IT HEALTHY?
Nutritional Value: calcium, vitamin B, protein, zinc, and no added salt or sugar
Health Benefits: improves bone health, increases energy levels, and alleviates depression
3. WHERE CAN I FIND IT?
Where: dairy section with the cheeses
Shopping Tip: Ask someone at the cheese counter for a tasting. To save money, ask to have the block cut in half.
4. HOW LONG DOES IT LAST?
Store: Gjetost will last for about 1 month in the refrigerator so long as it’s properly wrapped in plastic or wax paper.
5. I DIDN’T KNOW THAT. . .
- Gjetost can survive in extreme temperature fluctuations, which is why Norwegian skiers snack on it while on the trails. Thus the gjetost brand name, Ski Queen.
- Since it’s made out of whey instead of cheese, gjetost is not cheese, but rather a cheese-like product.
- About a hundred years ago, gjetost was made entirely out of goat’s milk. Today, both goat’s and cow’s milk are mixed in different proportions.
- If you’re feeling ambitious, you can make your own gjetost here. If you don’t have whey, use goat’s milk.
6. BUT HOW DO I EAT IT?
Craving more? Check out these recipes:
Gjetost Fondue (from food52.com)
Gjetost Apple Pie (from mygourmetconnection.com)