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Gjeitost. Are there any other lovers of the frukost bord out there?

Gjeitost (brown goat cheese) is the "peanut butter" of Norway. Unless one is a Norsk-a-phile, I can't imagine how one would use it. Generally on Sundays we have a frukost bord (breakfast table) w/ herrings, bread, Wassa flat breads, meats, cheeses, and sliced cuke, peppers and tomato to make small open faced sandwiches. The very first item we eat is a Wassa w/ butter, gjeitost and slices of hot hard boiled egg. The combination is very satisfying. Are there any other Hounds that indulge? Those who do not understand gjeitost and hate it need not apply.

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  1. Count me in. I love its creamy, almost caramel taste. Perfect with sliced Granny Smith apples.

    1 Reply
    1. re: scoopG

      Sounds good. In Norway they make special lunch boxes w/ slide out drawers, each one holds gjeitost on flat bread.

    2. Oh yes, another gjetost lover here, too. My Norwegian father has lived with us the past six years up until very recently so we make sure to have Wassa, Kavli, and hearty bread at all times to go with gjetost. The Ski Queen stuff is okay and will do for every day eating, but I try to get to a good Scandinavian import store regularly to get the really good stuff.

      I am not sure I would be a gjetost lover just for the sake of the flavor as I like my cheeses sharp, salty, and strong. It is a very nostalgic thing for me--more of a comfort food. When in Norway, the frukost bords we experienced almost always included a white cheese as well, along with all the items you mentioned above. Jarlsberg is probably the closest cheese I have found to what we eat there.

      Now that we aren't able to care for my dad at home any longer, I keep him happy with regular trips to Ballard and I supply his caregivers with gjetost, Kavli crackers, black licorice and split pea soup. Next up: I am going to learn how to make lefse the way my grandmother and aunts made it. That is truly a labor of love as I have never enjoyed eating lefse.

      8 Replies
      1. re: jlhinwa

        Brunost, and yes Jarls berg too. I moved to Norway from Albuquerque and tried to make enchiladas w/ lefse and the "tortilla". An abject failure. We used to have 2 Skandanavian specialiity shops locally in Maine, now I have to drive 2 1/2 hrs down to Portland or order by mail.

        1. re: Passadumkeg

          That's funny about the enchiladas with lefse. When visiting family, we have cooked for them on various occasions. It was truly disheartening to try to find any kind of Mexican food items, even in a relatively big city (Stavanger). My cousins still talk about the "Mexikansk mat" that my husband and I made for them. We made tacos with very mild seasons (couldn't have made it spicy if we had tried...no ingredients!). You would have thought we used habaneros from the way they sputtered.

          Have you ever made lefse? And do you prefer potato or nordlands? I just cannot get myself to enjoy the potato lefse, but that is what my family considers real lefse. I like the sweeter stuff, with chocolate icing.

          1. re: jlhinwa

            I lived in Stavanger, for 5 years, my eldest was born there and I still speak pretty good Norwegian. No I've never made lefse, but do make other Norwegian foods.

            1. re: Passadumkeg

              Stavanger is beautiful though not much of a culinary hotspot, at least the last time I was there. My father is from just south of there. I used to speak pretty well when drinking, not so confident when sober, though I understand it quite well still.

              I am trying lefse this year since my mom has given up any kind of cooking or baking. Someone has to carry on the traditions, right?! As long as it isn't frukt suppe...that I cannot abide.

              1. re: jlhinwa

                I used to make nyppe (rose hip) wine. I lived on a city island, Vassoy, and had a gill net. We lived on a lot of seafood, lamb and reindeer.
                Did you try gammel ost, the really stinky stuff?
                ps We were just camping at Dead horse Ranch St. Pk.

                1. re: Passadumkeg

                  Hello again...just back from a few days in Santa Fe. That was a lovely town for eating!

                  I never tried gammel ost when presented with the opportunity in the past. I am now somewhat regretful about that because I believe that a food that elicits such strong responses, pro or con (mostly con, as far as I have heard) warrants a good try.

                  I don't know that I will go out of my way to purchase it for myself as I am sure no one else in the house except possibly my daughter will try it. But I definitely am going to try it given the opportunity in the future. What about you? Have you tried it and what did you think?

                  1. re: jlhinwa

                    I like gammel ost, i like strong flavors, like the red chile enchiladas at the Shed in Sante Fe. From August to June, we live 2 hrs from Sante Fe, a fine eating town.

                    1. re: Passadumkeg

                      Oh my gosh, I am envious! I had never been to Santa Fe before this trip and I absolutely fell in love with everything about it. The hard part was selecting where to eat dinner at our one night on our own (we were there for a business conference). The Shed was on the list to check out but we ended up at Restaurant Martin, which was amazing. We had two nights of private catered dinners which were quite good and then breakfast and lunches at the hotel but we ended up going out and eating around town a bit.

                      I spent last night in the ER with my 90-year-old dad, so decided to pass the time quizzing him about Norwegian food. (Better than hearing "I have to pee" every five minutes!) He said he liked the flavor of gammel ost but found the strong odor to be a deterrent to eating it, and he thought that was the main reason it got such bad press. So I definitely am going to have to try it now.

                      We also discussed lytefisk and I couldn't get anything concrete out of him other than pure disgust. I'll have to do some more research (non-consumptive) before trying that one out.

      2. Have never been to Norway - it's on the list. But friends years ago went and discovered it there. jlhinwa, where is Ballard? Did not realize there were different kinds!

        1 Reply
        1. re: scoopG

          Ballard is a neighborhood in Seattle, highly populated by Scandinavians back in the day and there were several Scandinavian restaurants and specialty stores. Now it is a melting pot of many cultures with a vibrant restaurant scene, but not so many Scandinavian ones any more. There is one Scandinavian specialty store left that has all the traditionally loved food items as well as other imports (authentic wooden clogs, rosmaling items, pewter, etc.). We live in Federal Way, about 25-30 miles south and it is worth the trip to stock up on our favorites!

        2. While I haven't had it in many years, I did love it as a child (along with all other cheeses for that matter). Would just eat it plain.

          1. An essential ingredient along with lefse, strawberries and tea to sit around and gossip all day.

            Good stuff, though I've never thought about eating it in a savory application.