It’s fudge-like, caramelised, and decadent, making it a great breakfast or dessert cheese.
Gjetost is best served in thin slices along with fresh fruit.
16 other products in the same category:
Made from cow’s milk, it can be raw or pasteurised, and is aged for at least 10 days, during which it develops a thin, wrinkled rind that encases a soft, creamy interior. When young, it has a mild,...
When young, Montasio (PDO) is smooth, elastic, and mildly sweet, while aged varieties develop a firmer, crumbly consistency with a rich, nutty depth. Aged for at least two months, its flavour...
Made from pasteurised goat’s milk, Monte Enebro is shaped into a distinctive flattened log ('pata de mulo' or 'mule’s leg'), with its signature Penicillium roqueforti rind, the same blue mould used...
It’s fudge-like, caramelised, and decadent, making it a great breakfast or dessert cheese.
Gjetost is best served in thin slices along with fresh fruit.
