Granted, the week's already over by a few hours, & this isn't a dish by most people's standards, it's just an item. But me, I could easily gnaw through a block of this Scandinavian cheese & call it a night.
If it looks like a giant caramel, well, that's what it tastes like. I'm still not convinced it's actually cheese. According to The Cheesemonger's Wife, "Gjetost is made by boiling a mixture of milk, cream & whey carefully for several hours so that the water evaporates. The heat turns the milk sugar into caramel, which gives the cheese its characteristic taste." Meanwhile, according to Brunost (as the cheese is also known), "Real cheeses are made only from the curds. Ricotta, brunost & similar, [sic] although often called cheeses where they are produced, are technically whey-based dairy products."
Then again, an old professor of mine handily summarized the difference between poetry & prose—&, more to the point, the problem with defining by naming—according to where they're shelved in the bookstore. By the same token, if it's stored in the cheese case, it must be cheese. Go ahead, test the theory, & the delicacy, out at Sunflower, whence this particular cube hailed.
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