Geitost, or Gjetost
Geitost, also called gjetost, is a type of goat cheese that is made of parts goat milk and part cow's milk. It is made by boiling the leftover whey of cow's and goat's milk until the lactose caramelises. The cheese is then poured into rectangular moulds and left to cool. It has a slightly sour, but sweet, caramelly taste, with a smooth texture similar to fudge. Geitost is light brown in color.
TINE Gudbrandsdalsost is slightly firm but flexible and can be cut with a cheese slicer. It is traditionally cut into wafer thin slices with a cheese slicer and eaten on toast or crispbread.
Ekte gjetost (100% Goat's Cheese) has the same characteristics as Gudbrandsdalsost, apart from the fact that it is made from 100% goat's milk and cream. The taste is therefore somewhat sharper.
The standard TINE Gudbrandsdal Cheese has a pure, slightly tart and sweet taste and it is available in 10 different varieties in Norway. These include a low-fat variety called TINE Gudbrandsdal Lett. Misvær is a lighter-coloured variety of Gudbrandsdal Cheese with a pure, sweet taste. Heidal is a darker Gudbrandsdal cheese with a slightly tart, sweet taste.
Apart from being a popular sandwich spread, geitost can also be used in brown sauces to make the taste more "wild" or "interesting" to accompany game. It melts easily, in fact, it feels very much like a playdough consistency and children likes to roll it into balls before eating it!
Read about the Norwegian invention the Cheese Slicer
Learn how to make gjetost!
Buy a cheese slicer!