Gjetost cheese, also sometimes called brunost or brown cheese, is a traditional cheese from Norway with a unique flavor and texture. The cheese is made from a mixture of cow's milk and goat's milk, along with varying amounts of cream and whey. What makes Gjetost so unique is that it is cooked and caramelized before it is formed into a cheese; this process not only helps to bring out the sweet and salty flavor notes, but also helps to give the cheese its characteristic orange-brown color.
Gjetost has been made in Norway since the late 1800s; it has its roots in the traditional Norweigian cheese called Primost, which was made from just goat’s milk and later combined with cow’s milk. Gjetost was the creation of dairy farmer Ole Hveding in 1890, and the recipe remains largely unchanged to this day. The cheese was originally made in Hardanger, Norway, an area known for dairy farming, and it is still produced there to this day.
Gjetost is a semi-soft cheese with a smooth texture and distinctive sweet flavor that is often described as caramelly. This sweetness comes from the caramelization of the milk solids during the production process; the sugars in the milk turn into a rich syrup during this process, which gives Gjetost its unique flavor. The cheese is usually sliced thin and can be eaten alone or as part of a cheese platter. It is also an excellent melter and is often used in baked dishes such as macaroni and cheese.
Gjetost is a great cheese for those looking for something a bit different and unique. Its sweet and salty flavor make it a great addition to any cheese platter, and its smooth texture makes it a great melting cheese as well. Gjetost is a great way to introduce anyone to the world of cheeses and broaden their palates. It’s easy to find in most grocery stores and specialty cheese shops, so give it a try and see what you think!
When it comes to nutrition, Gjetost cheese provides a good source of fat, protein, and calcium. It is also relatively low in calories, so it’s a great choice for those watching their weight. As with most cheese, it should be eaten in moderation, as it can be high in saturated fat.
In summary, Gjetost cheese is a unique, semi-soft cheese with a distinctive sweet flavor that comes from the caramelization of the milk solids during the production process. It is usually sliced thin and can be eaten alone or as part of a cheese platter. Gjetost is a great way to introduce anyone to the world of cheeses and broaden their palates, and it’s relatively low in calories, making it a great choice for those watching their weight. Give Gjetost a try and see what you think!
Gjetost – A Norwegian cheese masterpiece
The iconic Gjetost cheese is a national specialty of Norway and a key player in their cuisine. The milk-based cheese is amber to dark brown, has a fudgy texture, and a sweet and nutty flavor. Gjetost cheese is so distinctive and unique from other cheeses due to its production process that has been around for centuries, as well as its incredible flavor profile.
Historically, Gjetost cheese was produced for generations in the mountains of Norway and was a staple among traditional Norwegian cuisine. By the late 19th century, the cheese had become so popular that factories began to produce it using more modern methods of production. Gjetost cheese is enjoyed by Norwegians and non-Norwegians all over the world, and has become a hallmark of Norwegian culture and cuisine.
In this blog post, we will explore the journey from cow to Gjetost cheese and the fascinating process of how the cheese is created and travel from its mountain home to your dinner plate.
From Cow to Cream
Before we dive into Gjetost cheese production and its unique flavor development, it is important to understand the journey from cow to cream. The cheese primarily uses goat’s and cow’s milk for its base, depending on local availability, and often farmers will combine both milks.
The journey from cow to cream begins with the milking process. Milk produced in Norway is sent to dairy production plants where it is pasteurized and homogenized before the cream is separated out of the milk. Depending on the type of cheese being made, the cream could be collected directly from the milk or skimmed out of the pasteurized milk. In Gjetost cheese, the cream is skimmed out of the pasteurized milk.
Once the cream is collected, it is then slightly heated and merged with special starter cultures to give the cheese its signature flavor and texture. After the cream is heated and cultures are added, the curds are left to thicken and prepare for the next steps of cheese production.
The Special Process of Sweetening
Now that the Gjetost cheese curds are ready for production, the next step is the special process of sweetening. This is the process that gives Gjetost cheese its unique flavor and texture. The sugar content in the Gjetost cheese curds gives the cheese its sweetness and nutty flavor, but it also affects the cheese’s firmness and texture.
The sweetening process is unique to Gjetost cheese and starts with the production of a sugary syrup. This syrup is composed of two inactive cultures, Lactobacillus bulgaricus and Leuconostoc mesenteroides, that break down the lactose in the cheese curds molecules. As the molecules break down, they release the sugars that will give the cheese its sweetness. This syrup is then added to the cheese curds to give them their sweetness, nutty flavor, and soft and creamy texture.
Once the sweetening process is completed, the cheese curds are then pressed into molds, which gives the cheese its iconic shape based on the mold used. After the molds are filled, they are then pressed to further give it its shape. The cheese is then brined in a salty solution to protect its flavor and texture before the aging process begins.
Maturation and Aging of Gjetost Cheese
Now that the Gjetost cheese is shaped and brined, it is placed in a room designated for the maturation and aging process. The exact length of the maturation and aging phase of Gjetost cheese can vary based on the desired final texture of the cheese.
The maturation and aging process is key to developing Gjetost’s unique flavor and texture. During this process, the cheese is flipped regularly to ensure it ages properly and evenly. The temperature and humidity of the room are also key factors in the maturation and aging process, and their constant monitoring helps to ensure the taste and texture of the cheese remain consistent.
Once the cheese is aged to the desired texture and taste, it is then packaged and sent off to be sold and shared at markets, stores, and homes throughout Norway and the world.
Delicious Gjetost Cheese - Ready to Eat!
Gjetost cheese is a beloved staple in Norwegian cuisine, and is consumed by locals and tourists alike. There are many recipes utilizing Gjetost cheese, ranging from classic Norwegian dishes to modern fusion dishes.
During the summer months of late June to early August, the cheese can be enjoyed in its classic form as a cold dairy product with rye bread and butter, or even melted in pancakes. Gjetost cheese can also be enjoyed in its melted form during the colder winter months and is often combined with apples or carrots for a unique flavor combination.
The cheese is incredibly versatile and brings unique flavors and depth to any dish. Whether melted in cheese fondue, spread over toast, or added to mac and cheese, Gjetost cheese is sure to bring a unique complexity to any recipe.
Gjetost cheese is a national specialty of Norway and a beloved part of their cuisine. The cheese starts its journey from cow to cream, followed by the special process of sweetening that gives the cheese its flavor and texture. The cheese is then placed in a designated room for maturation and aging, and packaged and sent to stores, markets, and homes throughout Norway and the world. Gjetost cheese is incredibly versatile, and the distinctive flavor, texture, and sweetness make it the perfect addition to any dish.
|Vitamin A||0.334 mg|
|Vitamin B1||0.32 mg|
|Vitamin B2||0.00138 grams|
|Vitamin B3||0.81 mg|
|Vitamin B5||0.00335 grams|
|Vitamin B6||0.27 mg|
|Vitamin B9||0.005 mg|
|Vitamin B12||0.00242 mg|
Daily Value 1.3 g
Daily Value 0.018 g
Daily Value 0.4 g
Daily Value 1.25 g
Daily Value 4.7 g
Daily Value 2.3 g
Daily Value 0.011 g
Daily Value 0.9 mg
Daily Value 0.0023 g
Daily Value 0.055 mg
|Aspartic Acid||0.709 grams|
|Glutamic Acid||1.987 grams|
|Total Sugars||0.131141 grams||
|Caproic acid (6:0)||0.57 grams||
|Caprylic acid (8:0)||0.33 grams||
|Capric acid (10:0)||0.58 grams||
|Lauric acid (12:0)||0.83 grams||
|Myristic acid (14:0)||3.27 grams||
|Palmitic acid (16:0)||8.66 grams||
|Stearic acid (18:0)||3.48 grams||
|Butyric acid (4:0)||0.96 grams||
|Total Saturated fatty acids:||18.68 g|
|Oleic acid (18:1)||6.96 grams||
|Palmitoleic acid (16:1)||0.53 grams||
|Total Monounsaturated fatty acids:||7.49 g|
|Linolenic acid (18:3)||0.43 grams||
|Linoleic acid (18:2)||0.51 grams||
|Total Polyunsaturated fatty acids:||0.94 g|
|Total Sterols:||0.09 g|