It is the absolute best cheese ever.
|See how it looks like caramel fudge?|
The name derives from the Norwegian for goat - Gjet.
Norway's mountainous landscape, in which only about 3% of the land can be cultivated, made goat's cheese the more common in the past, but now the milk is often mixed with cow's to give a more varied taste. The result is a semi-hard cheese with a fat content lower than most (about 30%). However, it can be made with goat's milk alone, which is known as Ekte or genuine Gjetost.
It is made by boiling the leftover whey of cow's and goat's milk until the lactose caramelises (which gives it its light brown appearance). The cheese is then poured into rectangular moulds and left to cool. The outer surface is similar to that of a decorated cake.
The taste resembles a slightly sour but sweet caramel with a smooth texture similar to fudge. It is, quite simply, the best cheese I have ever tasted. I first had it in Ballard, a suburb of Seattle largely populated by Scandinavians (unsurprisingly). Along with Jarlsberg, another Norwegian cheese, it is my favourite cheese.
|The Spice Of Life Deli|
|These are toooo good.|
After trolling around town a little more and looking in all the shop windows, the butcher, the florist, the shoe shop and just about every real estate agents, we stopped at St. Nicholas church in the centre of the town and went in, looked at the old flagstones and stained glass windows, then continued on our merry way.
|Let's go see Biggles, old chum|
|Biggles Bar all decked out for a function.|