Gjetost
Mar 11, 2011 | 9:02 pm
#1
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Gjetost
So I bought a block of Gjetost cheese. I love how it is both a cheese and a candy at the same time. But... what the heck do I do with it besides apple pie and fondue? It''s too rich for me to eat much of it plain. And I want to do something savory with it, but there are few non-desert recipes that I can find using it. anyone got anything interesting?
Mar 12, 2011 | 2:40 am
#3
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Traditionally gjetost is thinly sliced and eaten with brown bread, for breakfast. That is probably it's best use, with the caramel, salt and complex goat barnyard flavours allowed to soar. Apple and pear make a good accompaniment. If you must cook with it, venison would be a good meat with gjetost.
Mar 12, 2011 | 10:05 am
#4
Join Date: Sep 2010
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I've not had it since I hate goat cheeses but if it's a dessert-y type cheese why not have it on a salad?
You might sprinkle it on a bed of fancy greens. I'd also add some kind of fruit to the top maybe a berry or pear and if you are into nuts a candied nut might add savory you crave. I have no idea what kind of dressing to use but vinegrette or a sweet dressing might be the right fit.
I hope you enjoy it!
You might sprinkle it on a bed of fancy greens. I'd also add some kind of fruit to the top maybe a berry or pear and if you are into nuts a candied nut might add savory you crave. I have no idea what kind of dressing to use but vinegrette or a sweet dressing might be the right fit.
I hope you enjoy it!
Mar 13, 2011 | 1:51 am
#5
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mmmmm gjetost.
Now I'm going to have to go to Ikea and get some.
@B^2 Its not a crumbly salad kind of cheese, nor is it what you'd expect from a goat cheese. Its very unique, and worth a try.
Now I'm going to have to go to Ikea and get some.
@B^2 Its not a crumbly salad kind of cheese, nor is it what you'd expect from a goat cheese. Its very unique, and worth a try.
Mar 13, 2011 | 2:55 pm
#6
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It's a mix of goat and cows milk, isn't it? In any case, it is nothing like goats cheese, and not a whole lot like regular cheese for that matter. looks like a block of dark velveta, or even more so, like a creamy soft caramel, but like 4 times as biog. in fact, kind of a cheesy tasting version of the same.
Mar 14, 2011 | 9:44 am
#7
Join Date: Sep 2010
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Does it have any kind of goat cheesy flavor? I can detect goat cheese in the smallest amounts in cooked food. If it has cow's milky flavor and it doesn't have the goat's milk taste, I'd be willing to try it.
Mar 14, 2011 | 9:57 am
#8
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It doesn't. I detest chvre but I like gjetost/brunost/mesost, I usually put it on crackers, or add the softer version prim/messmr to gravy. After reading this I will also try it in cubes in a salad.
Mar 14, 2011 | 5:42 pm
#9
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It must be Gjetost week, because I've read a bunch of articles about it recently and just bought my first block, too.
You could carve it into dice-sized cubes and serve it next to unwrapped Kraft caramels and ask people to play "Which is the cheese and which is the candy?"
(Honestly, I haven't figured out the answer to your question either.)
You could carve it into dice-sized cubes and serve it next to unwrapped Kraft caramels and ask people to play "Which is the cheese and which is the candy?"
(Honestly, I haven't figured out the answer to your question either.)
Mar 18, 2011 | 5:27 pm
#11
Company Representative - Starwood
Join Date: Nov 2000
Location: Austin, Texas
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From a prior cheese discussion:
http://www.flyertalk.com/forum/9029362-post25.html
and
http://www.flyertalk.com/forum/9036527-post47.html
Best regards,
William R. Sanders
Social Media Specialist
Starwood Hotels & Resorts Worldwide
[email protected]
http://www.flyertalk.com/forum/9029362-post25.html
and
http://www.flyertalk.com/forum/9036527-post47.html
Best regards,
William R. Sanders
Social Media Specialist
Starwood Hotels & Resorts Worldwide
[email protected]
Mar 21, 2011 | 2:18 pm
#12
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I worked in Norway for a summer and fell in love with the stuff.
I like to slice it thin with a cheese plane and put it on warm toast. Putting it on while the toast is still warm is best, as it will melt the cheese a bit and give it a nice gooey consistency.
I like to slice it thin with a cheese plane and put it on warm toast. Putting it on while the toast is still warm is best, as it will melt the cheese a bit and give it a nice gooey consistency.
Sep 25, 2014 | 5:46 pm
#13
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So I went and did it again. Bought a block of the stuff. Only so much toast one can eat. Now I am searching for more simple ideas.
I did find this site, but unfortunately it is in Norwegian. I was rather surprised that just by sounding out the words, and pretending I was the Swedish Chef, I actually made a lot of sense of the recipes!
Can anyone tell me what God Kraft is? All I get for translation is good power!
I did find this site, but unfortunately it is in Norwegian. I was rather surprised that just by sounding out the words, and pretending I was the Swedish Chef, I actually made a lot of sense of the recipes!
Can anyone tell me what God Kraft is? All I get for translation is good power!