Brown cheese?

Food & Drink, Events and Entertainment
1
Anybody know if you can get brown cheese ("brunost" or "gjetost") here in CH? I had it in Norway last summer and can't get the taste out of my mind...

2
Now I'm homesick...

(for those who don't know what this is, wikipedia has the full story: http://en.wikipedia.org/wiki/Geitost )

3
Unfortunately they use the whey to make Rivella here instead :-(

Never seen it in Switzerland.

As a bleak substitute you may want to try Dulce de Leche.

4
Too bad...

That the boiled-condensed-milk stuff? I still haven't tried making that - plan to give it a go tonight though!

5

If you are planning to boil tins of condensed milk be careful, you do not want to be anywhere near a caramel grenade.

6
No, I do not! Should be OK though as long as I keep topping the water up, right?

7
Yes, you should keep toping the water. But, nevertheless, be careful. It is the kind of experiment that may go wrong. If you have good connections with any biology lab, ask them if they can autoclave the tin. It will be much easier.

You may want to try the ulce de leche that Co-op sells under the Fine Food brand. It is quite close to the real thing. Or, if you can find cajeta (the same, but for Mexico) it is also good.

By the way, the real thing is done by slowly heating extra sweetened milk to a sort of syrup or dense fudge is similar in taste to caramel. Just make sure you stir at all time to avoid burning the bottom. Sometimes half goat, half cow milk is used.

8
It's not the water levels but the can exploding. Also, there is no need to fast boil the tins, tins ticking over (simmer), keep topping up water. Leave for 2.5 to 3 hours. I'd go for the 2.5, I have seen caramel bombs exploding and it aint pretty.

9
Also, do not cover the pot, this heats them quiker. the water level should be to the top of the tin, no cover.

10
I was watching a re-run of the Hairy Biker's Bakeation last night. They were in Norway and brown cheese was a highlight amongst other foods.

It's something I've been curious about and have wanted to try for a long time.

Any one got any idea where I can buy some around ZH?

11
You can get it from amazon.de. Look for "Gjetost"

12
Thanks for that.

I was hoping I could try some at a delicatessen before I buy.

I'll give it a go!

13
I will be heading back from Norway in early August - small-scale import possible. It lasts a long time so 2-3 days in the post wouldn't do any damage (or might provide fodder for the "expired foods" thread ).

I really like the tang of salt contrasted with the caramel flavour. In recent years they started making variations including a chocolate version - I think it was a flop. You definitely need to use a cheese plane to get thin slices, or your mouth will be supercheesed.

14
Sorry- did you say "small scale import"?

As in: folks if you like the stuff I could find some stuff and ship it to CH?

I'M definitely game!!!

Tasted it some years ago at the big Cheese festival in Bra (Piedmont, Italy) and was immediately hooked!!

Paul

15
found this recipe if anyone has made it ht home let me know i will make it( just scared of the caramel explosion warning)

16
ah forgot to add the link

http://www.thehealthyhomeeconomist.c...jetost-cheese/

17
A Norwegian customer told me just 2 weeks ago that they sometimes (at least used to) have it in Globus.... I'm asked for it at least once a month.

18
I'm also having vague memories of seeing it once in Globus or possibly Jemoli, or closer to home for me Mölkerei Neff in Wald. I'll check next time I go in. The recipe made me think "your right to a less healthy life"..watching a pot on the stove at home trying to make cheese isn't quite the same if not tending goats at a mountain hut. I think the end product would be closer to what is called messmør or messmör (Swedish) - a spreadable version that is slightly saltier.

19
I've had it and found it gastronomically unforgettable too. But not because it was good.

I eat almost anything but that was revolting in texture and taste.

20
ISTR that there was a cheesemonger in Berne during the weekend market that carried some of it. 'Twould be nice if a local there could confirm. It was the market on the street, not the plaza..