I bought my first package of gjetost cheese -- the package has been taunting me for years every time I went to the market. The description of a sweet caramelized flavor was really true. I liked it. I've read that there is some debate about whether it is really a cheese or not, based on its method of production (caramelization, as opposed to fermentation), but whatever it is, it was delightful shaved very thin and nibbled on plain.
But, I know there must be things I can do with gjetost. Can anyone enlighten me here? How do you eat it? Do you cook with it?
Thanks in advance, Jen Half the people you know are below average. -Steven Wright
