Friday Fromage: Gjetost

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.

Gjetost is a Scandinavian cheese, popular in Norway and Finland.

Gjetost is a Scandinavian cheese, popular in Norway and Finland.

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 cheese, more like a block of caramel.

Gjetost doesn’t look like cheese, more like a block of caramel.

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.

I figured I'd try pairing Gjetost with prosciutto, blending sweet and salty.

I figured I’d try pairing Gjetost with prosciutto, blending sweet and salty.

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.

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