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.