[Sca-cooks] Mysost/Gjetost (cheese)

[Stefan li Rous]

Eibhlin mentioned:
  >>>
As an added note, don't try making any Mysost/Gjetost,
etc. from the whey of an acid separated cheese.  All
that work of cooking the whey down to a peanut butter
consistency and you had this nasty flavor from
whatever acid you used.  Blech!
  <<<

What is this kind of cheese? Is it a cheese? I don't think we've  
discussed this before. Is this like making a Ricotta cheese, except  
you boil down the whey rather than just creating curds from it? What  
do you end up with? A soft, fresh type cheese?

Was this Mysost/Gjetost cheese made in period? Was it done in just  
one region? From the name I might guess Germany, but I don't know.

If I wanted to try this type of cheese today, is this the name I  
would look for in the cheese section? Central Market and Whole Foods  
seem to have pretty large cheese departments in my area.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
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