Pronunciation: [YAYT-oost; YEHT-oost]

Though Gjetost (or geitost) is Norwegian for "goat cheese," this cheese is usually made with a blend of goat's milk, cow's milk, and whey. Pure goat's-milk cheeses are labeled Ekte Gjetost (or ), which means "authentic goat cheese." This Norwegian specialty has a flavor that's faintly sweet and caramellike yet somewhat tangy and salty. The color varies from light to deep-golden brown, and the texture can range from semihard like fudge to the consistency of stiff peanut butter. The brown color and sweetness are the result of an ancient process for making spreadable cheese (called prim or primost) which involves slowly cooking the milk until the moisture evaporates and the sugars caramelize. Other names that apply to this style of cheese include brunost ("brown cheese") and (a version made only with cow's milk). See also cheese.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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