[Sca-cooks] Mysost/Gjetost (cheese)
Stefan li Rous
StefanliRous at austin.rr.com
Sun Apr 30 00:12:54 PDT 2006
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
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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