Date: Sat, 02 Nov 2002 23:34:21 +0100
From: VriL <jsc176@frisurf.no>
Subject: Gjetost
To: FANKHADB@UC.Edu

Hello David
I have just revisited your very informative web pages and found some information about norwegian gjetost. I cannot remember having seen it before. As with every information you bring to us interested people it is very good, but, the name is wrong. What you have made is in Norway called mysost or myseost, the exact english equivalent is whey (myse) cheese (ost).
 
Gjetost, or rather geitost (geit means goat) is a hard kind of cheese, usually dark or medium brown, even though a white variety is made sometimes. A very similar cheese is made from cows milk and whey, sometimes with a little cream, and are called brunost (brun=brown ost=cheese) which is often confused with real goat cheese because they look nearly identical.
 
Here are a picture of several kinds of goat cheeses/gjetost:
 
http://www.hisf.no/prosjekt/undredal/IMAGES/Pascale/ost1.jpg
http://gfx.dagbladet.no/magasinet/2002/10/05/geitost.jpg
 
As you will see they are kinds of hard cheese compared to the one you made which is rather soft.
 
Perhaps this is not interesting to you, but I figured I would tell you if you wanted to be sure you actually got it right.
 
Thanks again for your great work, I have learned a lot from you :-)
 
Peter