{"id":33,"date":"2009-01-24T09:21:15","date_gmt":"2009-01-24T13:21:15","guid":{"rendered":"https:\/\/blogs.transparent.com\/norwegian\/?p=33"},"modified":"2014-08-21T20:08:12","modified_gmt":"2014-08-21T20:08:12","slug":"brown-cheese","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/norwegian\/brown-cheese\/","title":{"rendered":"Brown cheese"},"content":{"rendered":"

Gjetost <\/strong>or Gudbrandsdalost <\/strong>are the two most common names for this delicious Norwegian cheese.\u00a0 You might also see it spelled geitost <\/strong>or if you are in Sweden it would be mesost <\/strong>and in Denmark myseost.\u00a0 Ost <\/strong>means cheese, geit <\/strong>or gjet <\/strong>means goat and Gudbrandsdalost <\/strong>means cheese from the Gudbrandsdal <\/strong>valley (dal <\/strong>is valley).\u00a0 Many Norwegians actually just call it brunost <\/strong>or brown cheese for it’s brown caramelly color.\u00a0 I absolutely love cheese, so much that I would rather have gas and bloating rather than not eat cheese if I were lactose intolerant.\u00a0 I love cheddar, brie, mozzerella, parmesan, provolone, swiss, pepperjack, jarlsberg <\/strong>(another Norwegian cheese), bleu cheese, o.s.v. <\/strong>(means etc.).\u00a0 But, my alltime favorite cheese is gjetost. <\/strong><\/p>\n

There are several different kinds of gjetost. <\/strong>There is Gudbrandsdalost <\/strong>which is actually only 24% goat’s milk and the rest cow’s milk.\u00a0 Then there is gjetost <\/strong>which is made from goat’s milk and no cow’s milk.\u00a0 The difference in taste is the sharpness.\u00a0 The more goat’s milk, the sharper and stronger the taste.\u00a0 Brunost <\/strong>made from\u00a0part cow’s milk\u00a0has a more mellow taste.\u00a0 Either way you make gjetost <\/strong>you need milk from either a cow or a goat, as well as whey and cream.\u00a0 It is made by boiling the three ingredients to the point that the water evaporates and the sugar from the milk caramelizes, giving the cheese it’s brown color and sweet flavor.<\/p>\n

In addition to the solid form of cheese that the above-said process creates, there is also a version of cream cheese that has been developed from these ingredients, by boiling them for a shorter time.\u00a0 This version of the cheese is called prim <\/strong>and is spreadable like our Philadelphia cream cheese.<\/p>\n

Gjetost <\/strong>is typically used as a topping for an open-faced sandwich or wrapped up in lefse, but it can also be used as part of sauce for game animals, often mixed with juniper berries.\u00a0 This I have never had, but I’m sure I would love.\u00a0 I would think it would be something like us having cranberries with game and then mixing some sweet cheese in!<\/p>\n

I am in love with gjetost. <\/strong>You can find it in supermarkets in the midwest and I’m sure in the northwest, but it’s just not as good as the gjetost <\/strong>that you can find in Norway.\u00a0 The brand I have most often seen here is called ‘Skiqueen’ which apparently comes from Norway, but I never saw it there.\u00a0 The only brand of cheese I really ever saw in Norway besides jarlsberg<\/strong> was Tine. <\/strong><\/p>\n

If you have never had gjetost <\/strong>I would highly advise getting your paws on some.\u00a0 It’s so great because it’s sweet, but it’s still cheese, so it’s very versatile in terms of when during the day it might sound good-and the answer to that is alltid <\/strong>(always)!!<\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

Gjetost or Gudbrandsdalost are the two most common names for this delicious Norwegian cheese.\u00a0 You might also see it spelled geitost or if you are in Sweden it would be mesost and in Denmark myseost.\u00a0 Ost means cheese, geit or gjet means goat and Gudbrandsdalost means cheese from the Gudbrandsdal valley (dal is valley).\u00a0 Many…<\/p>\n

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