A cheese of Norwegian origin made from a combination of goat and cow's milk or only cow's milk, which is slowly cooked until the sugars in the milk are caramelized. This results in a slightly sweet flavor, a distinctive aroma, and a caramel color with a texture that ranges from semi firm to the consistency of stiff cream cheese. If the cheese is produced with goat's milk, it is referred to as Ekta Gjetost. The cheese produced with only cow's milk is known as Mysost or Primost. Gjetost cheese, which is produced as small blocks, is often served with dark bread or Norwegian flatbread, as a dessert cheese, or as a cheese melted into a variety of food dishes.
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