addressalign-toparrow-leftarrow-rightbackbellblockcalendarcameraccwchatcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-checkcircle-with-crosscircle-with-pluscrossdots-three-verticaleditemptyheartexporteye-with-lineeyefacebookfolderfullheartglobegmailgoogleimageimagesinstagramlinklocation-pinmagnifying-glassmailminusmoremuplabelShape 3 + Rectangle 1outlookpersonplusprice-ribbonImported LayersImported LayersImported Layersshieldstartickettrashtriangle-downtriangle-uptwitteruseryahoo

Wheyward Bound Cheesemaking Club of Sonoma County Message Board › GJETOST: Norwegian Brown Cheese

GJETOST: Norwegian Brown Cheese

A former member
Post #: 3
Howdy All!

I am a total newbie here, Just took the Class with Bob & Nancy yesterday. Fantastic Class and Thank you to both Bob & Nancy for a fun and super educational presentation, fastest 3 hours I've spent in a long time.

So after the class went to a great dinner by Chef Matthew Paille and amongst the cheese appetizers was a marvelous Norwegian Brown Cheese, firm, nice smooth carmely flavor, just delicious. I looked it up on Line and seems to fall under the GJETOST (goat) mysost or myseost (Whey Cheese) but could be done with Cow as well from what I've read so far. Thankfully I don't have to actually try to pronounce these words!

Interesting in that is is a product of the Whey! Hope I have that correct. What a cool thing to make a batch of a favorite cheese and turn right around and produce something from the Whey.

Sooo I was wondering if there was any experience out there on this particular delicacy, maybe a wee bit of advice before I venture forth into my first attempt at this.

Link to a site Discussion: http://jugalbandi.inf...­

here is a recipe link: http://biology.clc.uc...­

Say Cheese...CHEESE!
Powered by mvnForum

Our Sponsors

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy