This burnt caramel-flavored salty-sweet Norwegian food may be one of the most unique and unexpected cheeses you can put on a cheese plate. It's mild but interesting flavor makes it an excellent choice for those just dipping their toes into the gourmet dairy product world.
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- Milk: Goat, Cow
- Flavor: Salty Sweet Caramel
- Aroma: Fresh, toasted caramel
- Family: Brunost
- Pasteurized? Yes
- Vegetarian? Yes
- Texture: Semi-firm, fudge-like
- Rind: None
- Country of Origin: Norway
- Region of Origin:
- Producer: Ski Queen, Ekte
- Alternate Names: Gjeitost, Getost, Brunost
How to pronounce Gjetost?
YAY-toast. It's like the serving suggestion is built right in, as Norwegians often server it with either toast or flatbread.
What kind of cheese is Geitost?
Okay here's where I have to come clean - it's not quite a cheese at all. It's a type of Brunost - a very popular Norweigan product made from the whey of either cow or goats milk. It's boiled down until it turns a rich brown color. Specifically, Gjetost is a subset of Brunost that must be made either entirely or in part with goats milk.
What does Gjetost cheese taste like?
Both sweet and salty, with a freshness from the goat's milk, expect this cheese to taste like the most unique fudge you've ever had.
How to eat Gjeitost Cheese
Gjetost is usually sold in square blocks or cylinders. To serve:
- Remove the cheese from the packaging and let it come to room temperature.
- Place on a plate or cheese board with a cheese slicer.
- Pre-slice 3 or 4 pieces and set them next to the cheese block so your guests know what to do with the cheese slicer.
- Serve with Norweigan flatbread if available. Otherwise a piece of bread or a thin cracker like a water cracker or regular thin, crisp flatbread will do just fine.
Suggested Wine Pairings:
I'll deviate from my usual wine pairings here - this cheese pairs best with BEER. So crack open your favorite brew when enjoying it! It's also wonderful with coffee, and is often served with breakfast.