How do you eat gjeit ost?
- Passadumkeg Mar 13, 2010 04:52 AM
This morning my wife and I were having a Norwegian frukost bord or breakfast table; a kind of breakfast smorgosbord. I used to live on the west coast of Norway, loved the experience and memories and enjoyed the foods from herring to shrimp to cured lamb's leg or fenelaar spekekjott. I learned that the sweet goat cheese, gjeit ost, is to Norwegian children what peanut butter is to American kids and have seen it made up in a mountain sheepherder's shack. We only eat gjeit ost in the traditional Norsk manner, thinly sliced w/ our ost hovel (cheese knife) on top of a piece of buttered flat bread (knekkebrod) topped w/ warm slices of hard boiled egg. We were wondering how Americans with no knowledge of Norwegian cuisine eat it. I have heard a lot of negative comments about gjeit ost and can partially understand why, so please limit the "what I don't like about gjeit ost" to the plethora of "I don't like...." threads. Thanking you in advance.
ps There are much better brands than Ski Queen.
I'm a U.S. resident living in Svalbard, Norway, and one of the other ways I see it eaten in between the thin waffles commonly served here. It's also part of a sweet sugar/butter/cinnamon filling in thin-rolled pancakes.
I had a customer that told me that she made a ptarmigan sauce with it. But she was Norwegian.
Some American friends take it camping, since it won't spoil on those adventures.
In the US, look for the Ekte or "real" Geitost from Tine. The Ski Queen is a cow/goat whey blend- get the all goat's whey.
- The original comment has been removed
The most common spelling, at least in the US, is "gjetost." It is good eaten with firm fresh fruit like apples and pears, although I confess it is not among my favorite cheeses.
Unfortunately, apart from rather unexciting options like Havarti, Danish fontina and Danish blues, Scandinavian cheeses are not well known to US consumers, even those who consider themselves cheese fanatics. For me, the most interesting ones are Nokkelost from Norway (similar to the Dutch cheese, Leyden) and Vasterbotten from Sweden.