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Gjetost/Brunost

bumblecat Jun 6, 2013 06:42 PM

Has anyone had it and liked it? I got a wedge of gjetost and while the smell is very caramelly, the flavor is...an overwhelming salt and fat and weirdness. I got it at Wegman's.

  1. mrbigshotno.1 Jun 23, 2013 09:44 AM

    Had some for a light supper last night with some antilope summer sausage and RyKrisp. I've only had the skiqueen (red), I'll have to seek out the Etke (brown).

    1. bumblecat Jun 9, 2013 07:15 PM

      I find that all of your suggestions make my mouth water. As it is, I've wrapped the whole wodge in paper towels and placeed in my fridge, to firm it up so I can shave off thin slices.

      1. biondanonima Jun 7, 2013 11:57 AM

        I love it - it's like eating peanut butter in cheese form. It's very rich, though, so a little goes a long way!

        1. Delucacheesemonger Jun 7, 2013 07:39 AM

          Two kinds of Gjetost, red wrapper is mixed milf, brown patterned wrap is Ekte Gjetost and is all goat milk and far preferable. Yes, it looks like Fells Naptha soap, and is not cheesy buy caramelly but interesting in its own way, enjoy.

          2 Replies
          1. re: Delucacheesemonger
            Pata_Negra Jun 7, 2013 12:19 PM

            yes, quite interesting. this block costs me €11 (http://www.flickr.com/photos/tenhosau...). the mass produced kind is not the same in that it does not have that goat's milk richness.

            1. re: Delucacheesemonger
              j
              jlhinwa Jun 8, 2013 03:06 AM

              I agree--the Ekte Gjetost is far superior, and much more like the gjetost that my family in Norway gets.

            2. HillJ Jun 6, 2013 08:21 PM

              Here's how I used the small block of Gjetost I bought at ShopRite. I started out roasting six pears coated with some olive oil, rosemary and a vanilla pod. I sliced each pear down the center, cored them. About 25 mins. into the roasting, I topped each pear half with the cheese and let it bake another 10 mins until the puddle of cheese coated the pears. By that point they were roasted to my liking and glistening with Gjetost/B. Delicious warm.

              1. w
                wattacetti Jun 6, 2013 08:18 PM

                I didn't grow up on the stuff but I have developed a taste for it after watching watching Andreas Viestad eat it while making comments about gossip. It's not like IKEA sells lefse, but Kavli and Wasa are more readily available.

                It is made with goat whey so that's where that barn weirdness might come from though the block I have from a Norwegian cheese importer doesn't seem that salty, fatty or weird-smelling. Perhaps your block had been sitting at Wegman's for a while.

                1 Reply
                1. re: wattacetti
                  bumblecat Jun 24, 2013 08:40 PM

                  I generally make the assumption that if a place sells cheese in my area and doesn't specify the milk, it's probably cows' milk.

                2. j
                  jlhinwa Jun 6, 2013 07:54 PM

                  I grew up on the stuff and love it, but I think it is one of those you love it or hate it kinds of cheeses. I like to eat it on hard grain crackers, like Wasa or Kavli.

                  1. n
                    nlgardener Jun 6, 2013 06:56 PM

                    A little goes a long way. It is very caramelly. I learned from Norwegians to slice it very thin and lay it on top of a piece of warm toasted bread so it gets kind of melty and have it for breakfast.

                    Odd news bulletin about the stuff from Wiki

                    In January 2013, the Bratli Tunnel at Tysfjord was damaged when a lorry load of caramelised brunost caught fire. The high concentration of fat and sugar in the cheese causes it to burn fiercely at sufficiently high temperatures, and the fire was still burning five days later.

                    4 Replies
                    1. re: nlgardener
                      bumblecat Jun 7, 2013 09:27 AM

                      I have sliced it as thin and tiny as possible, then letting it melt and then aerating it so I get the caramel smell. Incidentally, my human came home when I was doing this once and he couldn't stop laughing at me, the brute.

                      1. re: bumblecat
                        paulj Jun 23, 2013 09:24 AM

                        This is what a cheese plane is for
                        http://designboner.blogspot.com/2009/...

                        1. re: paulj
                          grayelf Jun 24, 2013 05:02 PM

                          Gjetost is an acquired taste I have never acquired : -).

                          Word of caution re cheese planers: we had one similar to the example pictured in paul's link when I was growing up and I loved it, used it all the time without incident. Fast forward (many) years and me in a cheese shop, buying an all metal plane with a more exaggerated angle, all excited-like. Nearly lost a thumb when that sucker dug in to the cheddar too deeply, let go and bit me hard on the knuckle. Choose your weapon with care!

                          1. re: grayelf
                            bumblecat Jun 24, 2013 08:39 PM

                            I always get injuries from citrus zesters as well.

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