Gjetost Ekte is Norwegian for ‘pure goat’s cheese’. The firm brown cheese has a sour and sweet flavor that it gets from being boiled, under pressure, until the sugars in the goat whey caramelize. In fact, the cheese has an appearance of a cross between peanut butter and caramel. The texture and thickness of this cheese has been compared to both, as it is dense, very high in protein and sweet but with more flavors present that just sugar alone.
Gjetost Ekte is a wonderful melting cheese and is an ideal choice for a dessert fondue. Dip bananas, dense cakes, or nuts in and enjoy a departure from the expected.
If you are looking for a wine pairing a
Upon receipt of your order the ice pack may no longer be frozen. This is expected and should not be the cause of alarm. The cheese should be cool to room temperature. Once rewrapped and stored properly the cheese will last up to 3 weeks.
For optimal storage allowing the cheese to breathe and retain moisture wrap the cheese in wax paper, plastic wrap or tin foil upon arrival.
A - Bloomy rind, tomes, hard or dry rind cheeses - wrap only the cut surface in plastic wrap, leaving the rind exposed so the cheese can breathe.
B - Blue cheeses should be wrapped securely in tin foil.
C - Washed rind cheeses should be wrapped in wax paper.
D - Small cheeses such as goat’s milk crottin should be wrapped in wax paper.
E - Soft cheeses store well in waxed paper or sealed containers.
Store your cheese in a cool, damp place such as a wine cellar, larder, wine cabinet, or in the vegetable drawer of your refrigerator (the warmest part of the refrigerator).
As a general rule, aged hard cheeses last longer than softer, less aged varieties.
For the fullest flavor it is recommended to bring cheese to room temperature before serving.
* See cheese label for proper storage recommendations
To ensure product quality all cheese will ship overnight May 1 through October 1 due to warm summer temperatures.
October through May all cheese will ship 2nd Day, with an Overnight option available at an additional charge.