Gjetost Gudbrandsdalen Mesost 250g
It is made by boiling the leftover whey of cow’s and goat’s milk until the lactose caramelises (which gives it it’s light brown appearance). The cheese is then poured into rectangular moulds and left to cool. The outer surface is similar to that of a decorated cake. The taste resembles a slightly sour but sweet caramel with a smooth texture similar to fudge. It can be shaven into thin slices and eaten with coffee for breakfast. At Christmas it is a favourite with spiced fruit cake. It is also considered ideal as a sweet fondue or a sauce for game. Mariners traditionally took this cheese with them on long voyages.