« Recipe: Chocolate Tapioca Pudding | Main | Newsletters for Food Nerds »

April 16, 2005

Comments

Helen

I experienced this cheese for the first time with a Danish friend who raved about the stuff. The only positive use for Gjetost is as a starter for your compost heap. Beware.

Andrew

It's ethnic and traditional. Tine has worldwide distribution of their Ski Queen brand Gjetost. I discovered it at a local grocer here in Grand Forks, ND.
Many of us living here are of Scandinavian descent, so I suppose that finding it shouldn't have surprised me so much.
I found it to be awesome! My nose said "fishy" when it smelled the stuff, but the flavor was a 180 of the surface smell. It's not aromatic either, the smell I caught was with nose just a half-inch away. I think that dual-nature smell vs. taste intrigued me.
It's buttery-sweet, with nutty flavors and a tacky mouth feel, like peanut butter. Consistency is like a firm fudge, and a slice of it will melt between your fingers if held for a few seconds.
Good stuff!

jeff

I like Gjetost a lot! Trouble is, It costs $7.00 for a little cube. Some people say it's not real cheese at all, but of course it is! Just an unusual one. I've eaten it when I can afford it for a long time. I don't think you must be Norwegian to enjoy it as one must be to enjoy Lutefisk, although I am 1/2 Norsk.

Catherine

Jeff -- I'd love to find a way to use it other than just munching it with crackers. Any ideas? I've never tried Lutefisk...but since I'm not Norwegian, I guess I'm off the hook.

Dustin Mitchell

Amazing -- I discovered this cheese by accident, too! I think we've uncovered a vast alien conspiracy.

Will Parsons

This is a cheese that is as wonderful as it is odd: it's texture and visage belie it's flavor: as much as it looks like velveta or some such byproduct, it is, as said above, a real--and high quality-- cheese.

I, personally, was given the heads-up about gjetost by a swedish friend of mine who served it sliced thin on darkbread: a method of serving that has endeared many a table of friends since...

Pass on the knowledge of this cheese--it is an amazing find indeed!

Diane

I have enjoyed gjetost as a Christmas treat all of my life (being 1/4 Norwegian). I was amazed when I visited my distant relatives in Norway to discover that they actually eat gjetost and other varieties of soft, brown cheese (brundost) EVERYDAY for breakfast... it was like Christmas every morning to me.

However, the modern-day Norwegians I talked to think lutefisk is just as disgusting as Americans suspect.

Diane

I have enjoyed gjetost as a Christmas treat all of my life (being 1/4 Norwegian). I was amazed when I visited my distant relatives in Norway to discover that they actually eat gjetost and other varieties of soft, brown cheese (brundost) EVERYDAY for breakfast... it was like Christmas every morning to me.

However, the modern-day Norwegians I talked to think lutefisk is just as disgusting as Americans suspect.

Erin

I'm surprised nobody has commented yet that many if not most people enjoy it with a dollop of jam or lingonberries on that brown bread or flatbread. The sweet, fruity complement brings out all the more gjetost's peanut-buttery properties.

I love it so much I named a cat after it--and then another after the jam that goes on it. Gjetost and Syltet√ły are a handsome pair of Siamese, and you can read more about them (and see pictures) on my blog.

Keli

I have eating gjetost all my life (I am 3/4 Norwegian and immensely proud of it). I love the caramelly, salty, nutty goodness of it and will eat it as a meal anytime that I can. As for other things to do with it, I've seen recipes involving gjetost and venison, which would probably be good, but I haven't tried it.

If you love gjetost, you may want to adventure into the world of lefse, torsk and romme grot (leave the lutefisk in the vat of lye). American Norwegian heritage at its finest.

I'm getting hungry. Gotta go get my block of Ski Queen.

Karin

The gjetost I have always had was a very hard "cheese" and served sliced paper and I mean paper thin. I love it very much on flatbread. I have tried making it from a receipe that I found on Dr. Fankhausers website. It came out soft like caramel and very salty. I guess my goats make salty whey. I would love to find a receipe to make hard cheese like I've had in the past. Any ideas? I am going to try aging it and see what that does. My brother in NJ pays $19 a lb. for gjetost!

Karen

I have had gjetost in an absolutely creatively delicious pizza. Combined with ricotta and mozzarella, and then topped with green onions and pancetta. Unbelievable! I've also had it in a sauce over meatballs and noodles, and in a sauce over chicken. Original!

greta

Being cheap. For the past several years, I've been very curious to try Gjetost, but put off by the high price tag. Luckily, Cheese Traders sale price of $1.99 per pound enticed me to buy a huge hunk of Ski Queen. I've been enjoying it all week in various culinary applications. My Gjetost omelet was a fascinatingly rich flavor combination. Eating it plain is a bit intense, but I can't help myself from going back again and again for thin little slices. I just enjoyed Gjetost's sweetness as contrast in my spicy pepper and tomato rice dish. I think I will have to try a slice on an apple fresh plucked from our tree.

greta

mmm... Gjetost on apples. Like cheesy caramel apples - without the sticky.

Miranda

I am not Norwegian or Scandinavian in any way, but my town growing up used to always have a Scandinavian festival, which my mother and I readily attended every year (not sure why...she's Polish and Czech). My mother would always buy blocks of this cheese and convince me to eat it (usually with crackers or apples). I love this cheese so much...

maxwell19596

I found this cheese at my local store on sale at half off, so I tried it not having any idea what it would taste like. I loved it! Now I'm searching for ways to serve it. I read the comment about a gourmet pizza idea, think I will try that! love this site btw.

Rachel

I stumbled onto this cheese by accident last week while looking (longingly, since I am poor) through the cheese section at the grocery store. As soon as I saw the strange, red little package and read the funny name I knew I had to try it, despite the price. Well worth the money, I say! I've been eating my gjetost on regular French bread and in slices by itself (in much thicker slices than recommended), but it's absolutely delicious! It's like candy! Caramel, but it doesn't try to pull out my fillings or rot my teeth with sweetness. I think I'm in love. Now I just have to experiment with different ways to eat it... lefse does sound mighty good!

Michelle

Zabars had this cheese on "sale" yesterday so my husband knowing how much I love cheese bought it home for me.....I cant decide if I love it or hate it.....I had to google it because I had never heard of it and I had a wierd feeling that it might not be cheese at all - it has such a distinct flavor and texture !!! I am glad I tried it but I am not sure if I will ever buy it again.......I will try the jam method and maybe the pizza and then decide

Kristen

I have been enjoying this cheese for 20 years +. I have been melting it with other assortment of cheeses and putting it on popcorn. You must try it if you are a popcorn lover. I melt it slowly with colby, cheddar either medium or sharp. Sometimes I'll add a soft mozzarella or provolone. It all depends on your taste and what you have in the frig. I have not found it where I live, so my brother brought me a pound of it when he came last week. Heaven.

bat400

Last week we bought a cube of this cheese at Jungle Jim's in Ohio (semi-annual trip) on a whim. A small placard declared the $8, 1 lb. bricks as "breakfast cheese for toast".

We just ate some. Goodness! What a wonderful, caramel-y, marvelous taste. Aflame to see how it was made, we headed to the internet and found you lovely people. Now we will follow your suggestions and try some with fruit. Thank you!

davidintexas

my norwegian roomate in college (from oslo) snuck this stuff over to the states in his suitcase and had me try it. i loved it. but living in georgia, florida, and now texas, i had a really hard time finding it. luckily i found some at central market. it's great w/ apples. i even used to make grilled cheese w/ it. haha some of you have stated that you put it on flatbread or brown bread, and my question is, what type of flatbread and brown bread? there are many types. also, do you know any good brands?

Emma Colbeck

I am an 18year old film student and am more broke then anyone I know but I ALWAYS put away $15 a month to buy Gjetost, it is my most favorite cheese and as suggested, I tell my roommate that it is horrid and only favored by Norwegians, even though I'm only an 1/8th.

For a new suggestion:
Try waffles. This is my favorite waffle recipe, and if you put a few thin slices of gjetost on top right when it comes out of the iron so it melt, omg, to die for.

-1/2 cup butter or margarine

1) melt butter, put aside

-2 cups flour
-1/4 cup sugar
-3 tsp baking powder

2) sift above ingredients and mix in a large bowl

-3 eggs
-2 cups milk

3) wisk together and then add to flour mixture and wisk.

4) make sure butter is cooled, add to batter.

faye

Back in the 1970s, I found this cheese in a small neighborhood grocery store in Wichita Falls,Texas. I was amazed. I had never tasted anything like it before or since. Then, about 20 years ago,when I moved to South Texas, I found it at the local HEB. Good I have a local supply. They quit carrying it. No more gjetost. But the longing would not be quieted; I discovered online shopping and bought nine 8.8 oz. blocks. I would take it to work and share it with my colleagues, who either loved it or hated it. One such colleague brought some back from Austin after a visit. It is really good with apple slices. Yummmm

julie

I am looking for a recipe using gjetost in a gravy with chicken. It was called "chicken in fuloo sauce (don't know how to spell that). My norwegian grandmother made it all the time when I was a child

The comments to this entry are closed.

Meta


  • Creative Commons License

  • Buy content through ScooptWords
Blog powered by Typepad