[Sca-cooks] Mysost/Gjetost (cheese)

[David Friedman]

>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.

I'm not Eibhlin, but I like gjetost. It's a fairly solid cheese, 
harder than cream cheese, softer than parmesan, light brown in color. 
It's sold under that name in the U.S.
-- 
David/Cariadoc
www.daviddfriedman.com