Gjetost

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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?

Diet: gluten-free

Nutritional Value: calcium, vitamin B, protein, zinc, and no added salt or sugar

Health Benefits: improves bone health, increases energy levels, and alleviates depression

Replaces: Nutella

 

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?

Gjetost Toast 

 

Craving more? Check out these recipes:

Gjetost Fondue (from food52.com)

Gjetost Apple Pie (from mygourmetconnection.com)

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