Mesost Cheese

A Swedish cheese made from whey. The whey is cooked until it is reduced to a mass of caramelized milk sugars, and then poured into block-shaped molds to set. This dark fudge-like cheese has a caramel flavor and a bitter aftertaste. Danish version = myseost; Norwegian = brunost. In America this cheese is sold under the name gjetost which itself is a newer spelling of geitost.

Brunost is made by boiling a mixture of milkcream and whey carefully for several hours so that the water evaporates. The heat turns the milk sugar into caramel which gives the cheese its characteristic taste. It is ready for consumption as soon as it is packed in suitable sized blocks. A low-fat variant is made by increasing the proportion of whey to milk and cream.

A sweet, dense brown cheese produced either solely from goat’s milk (as in Norway’s “Ekte” brand), or from a combination of goat’s milk and cow’s milk. This rich cheese gets its distinctive caramel flavor, brown color, and fudge-like texture from a slow simmering process that gradually caramelizes the milk sugars. The most commonly exported varieties of brunost are Norwegian gjetost (branded as “Ski Queen”), Ekte, and Gudbrandsdalsost.

I’ve tasted this cheese & it’s wonderful-it is like eating a soft Caramac bar-lovely in sliced off shards