Gel chromatography

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 used in some regions of Norway.

History

The origins of Geitost can be traced back to the rural farming communities of Norway in the 19th century. It was traditionally made by farmers as a way to utilize the leftover whey from the cheese-making process. The whey would be slowly cooked until the sugars caramelized, giving the cheese its distinctive brown color and sweet flavor.

Production

The production of Geitost involves a unique process that sets it apart from other types of cheese. The first step is to separate the whey from the curds in goat's milk. The whey is then slowly heated over a period of several hours. This causes the milk sugars to caramelize, which gives the cheese its characteristic brown color and sweet, caramel-like flavor. Once the whey has been reduced to a thick, creamy consistency, it is poured into molds and left to cool and harden.

Characteristics

Geitost is known for its distinctive brown color, which is a result of the caramelization of the milk sugars during production. It has a sweet, caramel-like flavor with a slight tanginess from the goat's milk. The texture is firm but creamy, and it can be easily sliced or shaved. Geitost is often served on bread or crackers, and it pairs well with fruits and nuts.

Varieties

There are several varieties of Geitost, each with its own unique characteristics. These include:

• Ekte Geitost: This is the original and most traditional form of Geitost. It is made entirely from goat's milk whey.
• Mysost: This is a milder version of Geitost made from a mix of cow's and goat's milk whey.
• Gudbrandsdalsost: This is a version of Geitost that is made from a mix of cow's and goat's milk whey, with the addition of cream.

See also

• List of Norwegian cheeses
• Cheese-making
• Whey