gallantwarrior
Gold Member
I finished the gjetost this morning. It's a Norwegian cheese that uses the whey from another type of cheese. You basically boil the whey, reducing it until it thickens and the lactose caramelizes. Adding cream improves the texture and makes the flavor a bit richer. It's a salty-sweet cheese that works well with fruit and served on crispy bread, like Wasabrot or Melba toast.