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Edmonton - gjetost or Norwegian fudge cheese

Anyone know where I might find this?

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  1. If no one offers it in Edmonton, Springbank Cheese in Calgary can get it (3-7 days).
    http://springbankcheese.ca/catalog/pr...

    2 Replies
      1. re: foodiesnorth

        "Norway's national cheese, it is made from the liquid whey, instead of the curd. There is no ripening period. This results in a sweet, caramel flavor that is unlike anything else in the world."

        That sounds tasty indeed!!

    1. I've seen whey cheese at the downtown save on.

      1. I've seen gjetost at Paddy's Cheese Market and at the downtown Sobey's, which also had fudge cheese (not sure if was Norwegian, though).

        1. most save-ons have it I think (I've bought it at more than one anyway).

          7 Replies
          1. re: Dan G

            Is this just the proper name for fondue cheese...I know I have seen it before. I will try Save On as I was hoping to cook my venison with this cheese sauce tonight.

            1. re: foodiesnorth

              Not sure about that part...the one i bought is called Ski Queen. Can't say i liked it that much - might work for fondue, but on the grand scale of cheese (one of my favorite foods) it ranks pretty low for me, and I don't thnk it is the brand, but the style.

              1. re: Dan G

                It's definitely an acquired taste. But once you do acquire it, you will never turn back!

              2. re: foodiesnorth

                It is not the cheese used for Swiss style fondue.

                I don't know how it melts. It usually eaten in thin slices with crackers like rye crisp. It has a caramel color. It is slightly sweet, but with a ripe cheese aftertaste. Keeps forever in the fridge.

                The Ski Queen packaging shows it being sliced with one of those paddle style cheese planes (a Norwegian invention).

                Digging around a bit, I found that geitost means 'goat cheese' (gjetost is a more archaic spelling). It is also commonly called brunost, brown cheese. There's a milder variety of brunost called Gudbrandsdalsost.

                Wiki describes geitost as having 'a strong, sweet, yet somewhat sharp flavor with notes of caramel and goats milk.'

                1. re: paulj

                  This makes sense as the recipe I WAS going to use was a venison filet with juniper berries and goat cheese...never occured to me that this was the goat cheese in the recipe! I gave up and used a gin and berry sauce instead. Almost burned down the house in the process..great fun.

                  1. re: foodiesnorth

                    Is this from New Scandinavian cooking (via Epicurious)?

                    http://www.scandcook.com/default.asp?...
                    http://www.epicurious.com/recipes/foo...

                    Which I'd summarize as juniper and fennel crusted venison fillets, served with a sauce made with stock, sour cream, this cheese (only an oz) and a bit of aquavit. I don't see a flambe step, though :)

                    I haven't read of this cheese being used in cooking, but I'm not surprised to see it in an innovative recipe from the area. The mix of ingredients sounds interesting. Maybe I'll try it next time I cook pork tenderloin.

                    I'm not sure if I've seen these episode of New Scan Cooking. I've seen some on Create TV (US PBS crafts subchannel), including a episode that focused on aquavit. but I don't recall this recipe.

                    1. re: paulj

                      That souinds like the recipe.

                      Never did fid the cheeseor the aquavit so I did the gin and juniper berry recipe instead. This version did require the blaze. I will try Paddy's when I get the urge to make it next time.

            2. I always used to see it at Superstore in a red box.

              2 Replies
              1. re: jasongogal

                It's almost always available at Superstore, currently $14.99 for 500 gm. Also available at Alpine Sausage (Richmond Rd SW) in Calgary for a slightly higher price. This is a very traditional and delicate Norwegian cheese that should *never* be eaten in chunks. It should always be sliced very thinly and (usually) served with a little bit of butter on the bread of your choice or a flatbread. An acquired taste, for sure; but once you've got it, you're hooked for life!

                1. re: Bagel Guy

                  Oh gawd...don't make me go to Superstore..I hate it!