Gjetost (pronounced ‘yet-oast’)
is a unique brown cheese from Norway with a fudge-like
texture and a sweet caramel flavour.
It is made from a combination
of milk,
cream and whey which is slowly
cooked until the naturally occurring
sugars are caramelised, giving
its
distinctive colour and taste. The
cheese is
then cooled
and set into
blocks.
Gjetost was first made in the Gudbrandsdalen
valley in Norway more than 130 years ago. Anne Hov,
a farmer’s wife, was the first person to think
of pouring cream into the kettle of whey. Her brown
cheese
got a higher price than her ordinary cheese and butter,
and is reputed to have saved the valley from financial
ruin in the 1880s.
Gjetost is best served in wafer thin
slices and eaten on toast or Norwegian flatbread (very
thin crackers). It is also makes a great addition to
a cheese board or melted into a variety of food
dishes.
There
are two types of Gjetost available in the UK: Ski Queen
Gjetost (red packs) made from goat and cows’ milk
and whey; and Ekte (pronounced ‘ekta’)
Gjetost which is made only from goats’ milk and
whey. The Ski Queen is a little bit sweeter than the
Ekte, with a slightly smoother
texture.
Gjetost is currently available in selected
Waitrose stores, the food halls of London and speciality
cheese shops. (search)
• 100% natural poduct, its sweetness coming from the caramelisation of the milk sugars or lactose
• Unique product ideal in sauces for game or as a sweet fondue
• Adds breadth and depth to any speciality cheese range
• Pure goats milk variant available - Ekte Gjetost
Product description
Full fat whey cheese made from a blend of goats' and cows' milk and cream or just from goats' milk (Ekte Gjetost) with a fat content of 29% (fat in dry matter: 35%). Whey, cows milk, cream and goats' milk are concentrated by boiling under pressure until cheese becomes light brown in colour; poured into rectangular moulds; cooled; boxed and labelled.
Taste and texture Clean, slightly sour, sweet, caramel flavour;
Smooth fudge-like texture;
Brown in colour and sliceable with a cheese plane.
Handling and keeping qualities
Best stored in a refrigerator at 2° C - 4° C; Cover carefully after opening;
Remove any surface mould prior to re-use;
Will keep for up to a minimum of 6 months.
NUTRITIONAL VALUES
Typical values per 100g
Energy
Protein
Carbohydrate
Fat
of which saturates
Fibre
Sodium
