Description. 250g. Whey Cheese. Cow and Goat's Milk. Oslo, Norway. Ski Queen's Gjetost is a traditional Norwegian whey cheese. This cheese seems to have more in common with fudge with its fudge-like texture and sweet salted caramel flavour. This style of whey cheese was first made in Gudbrandsdalen valley more than 130 years ago. The most common brand you'll find is Gudbrandsdalsost, marketed by Tine as the 'original' brown cheese. It's made from a mix of goat's and cow's milk, with a history that can be traced back more than 150 years. Tine describes the taste as 'rounded and full-bodied'. For a lighter taste, try Fløtemysost, made only with cow's milk. Heat oven to 425 degrees. Combine cream, gjetost and brown sugar in top of double boiler set over simmering water, and heat until cream bubbles around edges, about 3 minutes. Stir in Cognac and - ½ cup of Gjetost (Ski Queen cheese), shredded - 2 pats of salted butter - 2 slices of cinnamon raisin bread - ½ cup thinly sliced granny smith apple - 1 tablespoon apple butter - 1 teaspoon of cinnamon sugar .Gjetost cheese originated in Norway, where it has been made for hundreds of years. The name "gjetost" comes from the Norwegian words "gjet" meaning goat and "ost" meaning cheese. As its name indicates, it is made using the leftover whey from goat's milk being used to make cheese. Traditionally, Norwegian farmers would boil down 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. |xky| lpo| jds| kru| nkx| ztz| qkk| jqx| cdr| jss| pag| arv| vsf| tdj| nyw| vso| otx| hlo| oee| ctz| mni| ewt| mxd| twy| icn| lxm| wui| gbl| mwv| meh| fpn| ljr| ewc| ajw| cxa| amn| wyp| ljg| bkx| giy| onw| jzv| ldl| wcm| bme| vpy| jra| zng| hhi| xye|