I recently made some gjetost with the leftover whey from my cheesemaking (I have more than enough ricotta at the moment
). Now, never having tried gjetost, and, other than tasting my own, I doubt if I will ever get the chance to, I have absolutely no idea if I have made it correctly or not! Sure, I followed the instructions (except the first batch I forgot to add cream .... more on that later.) But I now have three blocks of the stuff.
It's brown, like in all the pictures I've found, and the consistency varies from hard and crumbly to smooth and spreadable. (I know that cooking time is the answer to that.) But, has anyone ever tried gjetost? can you describe it for me?
Is it possible to eat it spread/sliced on a slice of bread or do you just have a little of it, like a small pat of butter on the side of the plate? Apparently Norwegians eat a slice of it with coffee in the morning....
My first attempt (sans creme) has come out like parmesan on hyperdrive..... the flavour and bite is so strong that really it can only be used as a seasoning. Now actually I am not that disappointed about it as I may have discovered a 'new' cheese. People like the intense flavour and I think I can sell this on as a product, the other two attempts, well, it's cheese, has an interesting flavour, but I am not too sure about how spreadable it should be, and certainly I don't think people will be eating slices with coffee.
So, if anyone has experience of Gjetost could you please help put me out of my misery!
Thanks
Kepi
