Norwegian brown cheese, yammy

Geitost (lit. goat cheese), also known as brunost (brown cheese), is a firm brown cheese made from the whey of goat's milk. It originated in Norway, it has the apperance of caramel and a slightly sweet taste. Have you ever tasted it?? Mysost is very simular, but that is made from cow's whey. There is a variety of Geitost called ekte geitost (real goat cheese), which doesn't contain any cowmilk, rather made of 100% goat's milk. It is a great success used in cooking, such as various game sauces, often along with juniper. Cow or goat milk and cream is added to whey, and the mixture is boiled carefully for several hours, so that the water evaporates. The heat turns the milk sugar into caramel and thus gives the carachteristic taste of the cheese. If boiled shorter than usual, one gets the spreadable version prim, I just love that! 30% of all eaten cheese in Norway is brown cheese. Geitost is usually sliced with a very thinly, using a metal cheese slicer. That is in fact a patented Norwegian invention from 1925.

And then I have to mention my other favourite Norwegian cheese, the Jarlsberg cheese. It's a mild Swiss Emmentaler-style, cow's milk-cheese that have large irregular holes. The flavor is mild and slightly sweet, tastes somewhat nutty. It's exported to many countries. I eat it on a slice of bread every morning for breakfast. A glass of cold milk is a perfect match. A tv commercial has established a saying: "Just gotta have it!"