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Oct 9, 2003 05:02 PM

Swedish Goat Cheese

  • c

A Swedish friend of mine was having a Swedish Goat Cheese sandwich which was carmel in color and thinly sliced rather than the American or for that matter French goat cheese. I had a small taste but not enough to really say, "hey what a great taste sensation".

Does anyone know why it is this color or for that matter anything about it in general. My friend's hubby brought it back from Sweden so I'd be curious if it's obtainable in my area (San Francisco).

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  1. Gjetjost is the name of the cheese.

    I thought there was an earlier thread on it but I can't find it.

    Here is a place to buy it:

    And some info on it below.


    1. Mmmmmm, sounds like you mean Gjetost, which I believe is Norwegian in origin. Ski Queen is the brand that's widely avaiable here. I've seen it in Whole Foods.

      I love the stuff and so does my 10 month old chowhound-in-the-making, but a lot of people think it's the worst stuff you could imagine. It has a sweetish/sourish taste, and a little goes a long way.

      It's a whey cheese, which means that after the cheesemaker scoops out the curds to press for a conventional cheese, they use the leftover whey. I've made it once, where I boiled down the whey left after making farmhouse cheddar cheese. It needed to be boiled down for quite a while, but eventually it boiled way down, got thick and turned that caramel color. I was using cow's milk so the effect wasn't quite the same (and the name is slightly different, can't rememeber it exactly), not as tangy. I think commercially they add cream to get a better consistency.

      Give it a try, you might like it. Or you might be in the camp that continues to think "not a great taste sensation" :-)


      1. This is why I remain a chowhound. The knowledge is deep. I'm going to get some of my own and try it.