HOME > Chowhound > Kosher >

Gjetost

l
LoveKosherEats Jun 14, 2007 05:34 AM

Has anyone ever found it kosher? and where?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. d
    DeisCane RE: LoveKosherEats Jun 14, 2007 08:09 AM

    That's pretty rare even in the treyf world, but, fwiw, it's an inherently rennetless cheese.

    11 Replies
    1. re: DeisCane
      l
      LoveKosherEats RE: DeisCane Jun 15, 2007 02:30 PM

      really? - i had no idea. but it's a hard cheese...

      1. re: LoveKosherEats
        d
        DeisCane RE: LoveKosherEats Jun 18, 2007 06:00 AM

        Some would say it's not a true cheese at all. It's just whey, cream and milk, iirc.

        1. re: DeisCane
          l
          LoveKosherEats RE: DeisCane Jun 18, 2007 08:28 AM

          isnt the whey an issue?

          1. re: LoveKosherEats
            d
            DeisCane RE: LoveKosherEats Jun 18, 2007 08:51 AM

            There are varying opinions, of course.

            1. re: LoveKosherEats
              h
              hammerhead RE: LoveKosherEats Jun 18, 2007 08:58 AM

              An issue in what way ( whey, ha ha )?

              1. re: hammerhead
                d
                DeisCane RE: hammerhead Jun 18, 2007 09:32 AM

                Cute. At a basic level, whey is made from cheese after the introduction of rennet. That rennet may not be acceptable if it's from a non-kosher slaughtered animal.

                1. re: DeisCane
                  h
                  hammerhead RE: DeisCane Jun 18, 2007 12:57 PM

                  I make my own cheese, and only use vegetable rennet, that is why I inquired about the kosher rule. The liquid veg rennet is very consistent and predictable.

                  1. re: hammerhead
                    d
                    DeisCane RE: hammerhead Jun 18, 2007 01:43 PM

                    Yes, it is, and that's one reason why many American cheesemakers are now using it. So, the next time you make cheese, take the leftover whey and make gjetost!

                    1. re: DeisCane
                      h
                      hammerhead RE: DeisCane Jun 18, 2007 07:06 PM

                      I have, but it takes forever.

                      1. re: hammerhead
                        d
                        DeisCane RE: hammerhead Jun 19, 2007 05:46 AM

                        Cool! Now THAT is chowish. :-)

                        1. re: DeisCane
                          h
                          hammerhead RE: DeisCane Jun 20, 2007 07:28 AM

                          If it can be fermented or otherwise subjected to micororganisms and consumed, chances are I make it. I currently have beer, wine, mead, cheese, kraut, kimchi, kefir, and buttermilk that I've made myself. I'll make some kombucha this weekend.

      Show Hidden Posts