Taste of Scandinavian Cheeses

Taste of Scandinavian Cheeses

Taste of various Scandinavian cheeses such as gjetost (the brown one that tastes like caramel). Gjetost is made with goat cheese whey that’s heated for a long time with cream and milk until the sugars caramelize (really caused by the Maillard reaction rather than caramelization) - making the cheese brown and sweet. I’ve had gjetost in the states, but I felt the texture was always too sticky/processed and the flavor…just not right. This one in particular had a lingering, licorice-like after taste and fudgy texture, which I preferred much more.

Other special cheeses (at least those that allowed for notes that make sense upon looking at them afterward) included:

  • Danbo - typical breakfast cheese, may be young or aged, the aged being classically served with schnapps.
  • A semi-soft cow’s milk cheese washed in elderflower petals and leaves and another wrapped in pine bark.
  • Rygeost - Fresh cow’s milk cheese smoked with oat stalks.
  • Västerbotten - Hailing from Sweden, a firm cheese with a nice almost alcohol or very fermented quality.