More about Gjetost; Gjetost was first made in the Gudbrandsdalen valley in Norway more than 130 years ago. Anne Hov, a farmer’s wife, was the first person to think of pouring cream into the kettle of whey. Her brown cheese got a higher price than her ordinary cheese and butter, and is reputed to have saved the valley from financial ruin in the 1880s.
Gjetost is best served in wafer thin slices and eaten on toast or Norwegian flatbread (very thin crackers). It is also makes a great addition to a cheese board or melted into a variety of foods.
Gjetost on Toast!
There are two types of Gjetost available here in the UK; Ski Queen Gjetost, in bright red packs, and Tine Gjetost. Both are made from goat and cows’ milk and whey. Then there is Ekte Gjetost (pronounced ‘ekta’) which is made exclusively from goats’ milk, and Gudbrandsdalsost, which is made from Cows Milk.
Here at The Cheese and Wine Shop, we stock both types of Gjetost ...
the blended type, made with Goats and Cows Milk, and produced by Ski Queen and Tine. We also stock Ekte, made from Goats Milk, which is a little bit sweeter, and has a slightly smoother texture than the blended Gjetost.
