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When Gjetost is made, the milk is slowly cooked until it's caramelized. This gives the cheese its brown color and sweet flavor that has just a hint of saltiness. Some versions of gjetost are made only from whey; others are made from a mix of whey, milk, and cream. Gjetost can be made from only goat's milk or from a blend of goat and cow's milk.

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Gjetost cheese falls into the brunost category, which stands for brown cheese. This category comes from the leftover whey. Although it is not technically cheese, it is produced in a very similar fashion. The added word cheese at the end can be confusing for consumers.

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Why. Gjetost. Sweet, caramel-like flavor, slightly tangy. Dense, fudge-like. It's a Norwegian cheese like Geitost and has a similar taste and texture. Brunost. Sweeter and less tangy compared to Geitost. Similar to Geitost. It's a cow's milk version of brown cheese which is closer in taste to Geitost.

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Gjetost semifreddo. In a small saucepan, heat ½ cup of the cream with the brunost, stirring until the cheese is melted. Set aside. Whisk together the eggs, sugar, and salt in the top of a double boiler. Slowly pour in the melted cheese mixture, whisking all the time. Bring the water in the double boiler to a simmer, and heat the mixture.

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On its own, gjetost makes an awesome grilled cheese. Use a cheese grater to shred the gjetost into thin slices and pile as much (or as little) onto two slices of bread. If the gjetost is a little.

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How to make Gjetost. Whey cheese begins with using whey leftover from any hard cheese recipe such as cheddar, tomme, alpine, and so on. Whey from acid-curdled cheeses such as ricotta and paneer will not work, and the slowly-cultured cheeses such as chévre, quark, and yoghurt cheese will be too acidic for gjetost.

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Brunost (lit. 'brown cheese') is a common Norwegian name for mysost (lit. 'whey cheese'; Danish: myseost; Swedish: mesost; Finnish: mesjuusto; Icelandic: mysuostur/ mysingur), a family of cheese-related foods made with whey, milk, and/or cream.The term is often used to refer to fløtemysost or Gudbrandsdalsost ('Gudbrandsdal cheese'), which are the most popular varieties.

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Gjetost. August 16, 2018 by Thrifty Homesteader. Gjetost (pronounced yay-toast) translates from Norwegian as "goat cheese," but it is more like fudge or caramel than cheese in both flavor and the process for making it. It is not ripened. It is simply whey that has been boiled and reduced to about 20 percent of its original volume, which.

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Ingredients: 1 gal. fresh sweet goat whey from any goat cheese. 1.5 C goat cream (how to extract goat cream here) Fill crock pot with whey & turn on high. When. it begins to simmer, skim foam and set aside. Once it's simmered down a bit, the foam can be stirred back in.

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Craft Projects Photography. Homemade Gjetost! (Norwegian Goat Cheese) January 9, 2012 By radmegan 28 Comments. Have you heard of Gjetost? Pronounced "Yay Toast," this brown, goat's milk cheese is so creamy, caramel-y, and fudge-like that it's pretty much the cheese all other cheeses wish they could be. Gjetost is Norwegian for "goat.

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20 pecan pieces or small sage or basil leaves. 1. Combine sugar and spices in small bowl, and stir well. Set aside. Brush inside of 20 1-inch tartlet forms ( 1/2 inch at base), or other small.

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Geitost, also known as Brunost or Gjetost, is a cheese typically made with whey, milk, and/or cream. The cheese stands out due to its unique caramelized flavour. Geitost is made from a combination of cow's milk and goat's milk, or purely from goat's milk. The production process involves slowly simmering the milk, which causes the sugars to caramelize, giving the cheese its distinctive sweet.

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Gjetost. Gjetost (pronounced 'yet-oast') is a sweet whey cheese from Norway. The cheese is called Brunost in Norwegian, which means "brown cheese." The name Gjetost is used mostly in North America and is an archaic spelling of Gietost, which means "goat cheese." Gjetost has a strong, sweet taste, that is somewhat "goaty."

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Dessert, gjetost cheesecake. A very light, sweet, but not over poweringly sweet cheesecake that as the woman put it, would be the biggest reason to come back to this place. It was a perfect piece of cheese cake with amazing flavor from the cream and orange topping to the crust, which was a perfect chocolate style. All in all, it was great to do it.

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Gjetost, meaning "goat cheese" is part of the Brunost or "brown cheese" family. Part of what the Danish call Mysost or "whey cheese" family, this style of cheese has existed for just about forever. Thanks, though, to the workings of one Anne Hov, we have Gjetost in its modern form. Hov was born around 1846 in the tiny valley of.

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The process couldn't be easier. Throw some sugar, cinnamon, and heavy cream into a fondue pot along with the gjetost and some cognac or vanilla stir away until smooth. And smooth, it gets. Just be careful not to overheat, and if you need additional thinning while eating, add heavy cream, a teaspoon at a time.