Gjetost Cheese History

Gjetost cheese, spelled 'YAY-toast' by the Americans or 'Yed-OOST' by the Scandinavians, is also known as Brunost cheese. Gjetost is a brown Norwegian cheese made from goat milk or a mixture of goat and cow's milk. Gjetost Cheese from Norway is produced by slowly heating a whey, cream and milk vat. That is why Gjetost is often referred to as whey milk.

Gjetost Cheese developed about a hundred years ago in the Gudbrandsdalen Valley of Norway. Gjetost has always been a sweet butterscotch with a thick , dark texture. Gjetost is shaped into rindless squares or circles and is better eaten with fresh fruit when cut wafer thin and enjoyed open-faced on Norwegian flatbread.

Gjetost is filled with energy and highly tolerant to temperature variations. Gjetost is a popular food for Norwegian skiers because of these advantages.