hiidenkonttibeta

It’s been at least 15 years since I last tasted the Norwegian cheese specialty, the geitost (aka gjetost, myseost or brunost, and mesjuusto in Finnish). The existance of it came up in a chat at work, and I just had to get some:

The variety they had in the shop was Gudbrandsdalsost (“cheese from the Gudbrandsdal valley”), made of cow’s milk and goat’s milk (or the whey of milk, that’s why the type of the cheese is called herajuusto in Finnish) by TINE.

According to Wikipedia article, it’s called brunost or geitost if it’s made of goat’s whey and mysost if it’s made of cow’s whey. Another article tells that gudbrandsdalsost has only 10% goat’s milk, added in the end of the process. The real Norwegian goat cheese is called ekte geitost.

It’s surprisingly sweet, a complex taste with elements of cheese and something like caramel/fudge. One of the strangest things I’ve tasted – I just got to find ekte geitost next.