Geitost

Geitost is a traditional Norwegian cheese made from the whey of goat's milk. The name 'Geitost' translates to 'goat cheese' in English, but it is also known as 'Gjetost', which is a variant spelling in modern Norwegian.

History

The history of Geitost dates back to the 19th century in Norway, where it was first produced by Anne Hov, a farmer's wife. She invented the modern, commercial variant of Geitost cheese, known as Brunost, which includes a blend of cow's and goat's milk.

Production

The production of Geitost involves boiling the whey of goat's milk until the lactose caramelizes, giving the cheese its distinctive brown color and sweet flavor. The cheese is then cooled and shaped into blocks or rounds before being packaged for sale.

Characteristics

Geitost is known for its unique, sweet, and caramel-like flavor, which is a result of the caramelization of lactose during production. It has a firm and dense texture, and its color ranges from light brown to dark caramel. The cheese is typically sliced thin and served on bread, crackers, or waffles.

Varieties

There are several varieties of Geitost, including:

• Ski Queen: This is a blend of cow's and goat's milk, with the cow's milk giving it a milder flavor.
• Ekte Geitost: This is a premium version made entirely from goat's milk, which gives it a stronger flavor and darker color.
• Mysost: This is a milder, spreadable version made from cow's milk.

In Popular Culture

Geitost is a popular cheese in Norway and is a common feature in Norwegian breakfasts. It is also used in various Norwegian recipes, such as Kjøttkaker (Norwegian meatballs) and Svele (Norwegian pancakes).

See Also

• Brunost
• Norwegian cuisine
• List of cheeses