It’s that time again—this week’s Friday Fromage, a weekly look at cheese. Most Fridays, I try to taste new cheeses, but this week, I returned to an old favorite that I rediscovered during last week’s epic cheese tasting festivities. Meet Gjetost.
A friend of mine introduced me to Gjetost a couple of years ago and I’ve been hooked ever since. But it’s a pretty obscure cheese, and came up on the list of unusual cheeses on the menu for our Sunday Funday at The Cheese Shop.
Gjetost is a Scandinavian cheese made with both cow’s milk and goat’s milk. It’s related to Brunost, a Norwegian cheese that’s gotten a lot of attention this week after the Great Norwegian Cheese Fire.
Gjetost doesn’t look like your average cheese, in fact, it doesn’t really look much like cheese at all. Instead of a creamy color, Gjetost looks like a block of gooey caramel. And this cheese tastes like it too.
Because it’s a sweeter cheese, Gjetost works a bit like a dessert cheese. I often pair it with membrillo (quince paste) and graham crackers for a playful twist on PB&J. But this time, I decided to try blending sweet and salty—Gjetost with La Quercia prosciutto on wheat crackers. The cured meat helped bring out the goaty flavors in the Gjetost.
If you’re looking for a more original cheese to pair with charcuterie, Gjetost is a great option that’s off the beaten path.