I like very much the Norwegian cheese Gjetost - which has a golden brown color and a creamy, almost caramel and nutty taste to it. But I usually just eat it with bread alone.
Does anyone have any ideas what food or wine goes well with it? And does anyone have any recipes that use it as an ingredient.
We always had delicious gjetost in our fridge--our Mom put it out for breakfast. The only times I saw it served then was at a near-by restaurant offering a Norwegian smorgasbord. People piled it on their plates, along with various herrings! Not my first combination of choice.
I still enjoy shavings of it on rye crisp crackers and suspect the grilled variety would be great as well.
Jasmine--I only wish that smorgasbord restaurant, Swedish Towers, DID still exist. It was on Long Island---I think off Sunrise Highway--but I last ate there for my 16th birthday party--when JFK was still our president. So this gives you a strong hint how long ago this was. I'll always have fond memories of all those heaped platters with all those herrings. Mmmmmmm!!!
For an occasional Scandinavian fix, these days, I go to Christa's at 145 West 55th Street between 6th and 7th Avenue. I order the sample plate of herrings as a starter.
For home snacks--Zabar's conveniently sells Gjetoste right next to their assorted jars of creamed, pickled and matjes herrings.
4 ounces cream cheese, softened
1 cup (4 ounces) shredded Gjetost cheese
1 tablespoon water
2 tablespoons cornmeal
1 tablespoon sesame seeds, toasted
1 tablespoon dry bread crumbs
2 teaspoons grated Parmesan cheese
2 tablespoons butter
In a small bowl, combine cream cheese and Gjetost cheese until blended. Shape into ten 1-in. balls; flatten into 1-1/2-in. patties.
In a shallow bowl, whisk egg and water. In another shallow bowl, combine the cornmeal, sesame seeds, bread crumbs and Parmesan cheese. Dip cheese in egg mixture, then cornmeal mixture.
In a large skillet, cook cheese patties in butter in batches for 1-2 minutes on each side or until golden brown.