A toast to Gjetost!

A toast to Gjetost!

With Thanksgiving just on the horizon, I have begun thinking about what cheese I want to bring to the meal. This year, I decided to do a mini cheese plate for dessert consisting of Ski Queen gjetost (pronounced yay-toast), Blueberry Fayre (white Stilton with blueberries), pecans, and apples. Ski Queen gjetost is a Norwegian cheese normally eaten in the morning on toast. You can turn it into a savory cheese sauce for game meat. This time, I’m putting it on a cheese plate as, by eating the pecans, apples, and cheese together, it will taste like a caramel apple. The Stilton remains white due to penicillin not being added. The blueberries add a natural sweetness to the cheese to the point where some people have started to call it the cheesecake of cheeses. Instead of using savory crackers, you could use graham crackers to eat the cheese on. With both of these cheeses a little goes a long way.

Here is the recipe for the gjetost if you have some left over:

Gjetost Sauce
This sauce is the perfect companion to meatballs, wild game, and chicken.  

2 juniper berries, crushed
Fine sea salt and freshly ground black pepper
1 tablespoon all-purpose flour
1 cup (2.5dl) game or beef stock
1/2 cup (ca 1dl) sour cream
1/2 to 1 ounce (ca 150g) Ski Queen gjetost, sliced
2 tablespoons unsalted butter
1 to 2 tablespoons aquavit

Put the flour in a small bowl and whisk in 1/4 cup of the stock; make sure there are no lumps. Pour into a small saucepan, add another 1/4 cup stock, and bring to a boil, whisking constantly. When the mixture has started to thicken, stir in the remaining 1/2 cup stock and bring to a boil. Add the sour cream and the 2 juniper berries, reduce the heat, and simmer for 2 to 3 minutes. Add the brown cheese and stir until melted and incorporated. Set the sauce aside.

Add the aquavit to the sauce and bring to a simmer over medium heat. Season with salt and pepper to taste. Drizzle the sauce over your favorite meat.

- Jessie, Deli Cheese Buyer



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