Gudbrandsdalsost, The Cheese That was Impossible to Spell

Like yesterday's cheese, this is also a product made from Goat's whey. Strictly speaking a whey-based dairy product, it is different in that it is made from both cow and goat's milk whey. This alters the flavor considerably and also makes it less, well less bizarre. That is, if a cheese that is still brown and made not from curds but whey can be anything less than bizarre.

Origin: Norway
Milk: Cow and Goat whey, milk, and cream, pasteurized
Rennet: N/A
Affinage: Boiled down to a caramelly goodness. 

Notes: This one has 29% fat per solid content, making it the fattiest of the group, but sadly that does not translate into the tastiest. 

Thoughts: This cheese, while certainly delicious, is downright tame compared to Ekte Geitost. From the very beginning the flavor, while sweet, is mild and tastes notably more of cow milk, as results in the lack of that wicked tang so characteristic of goat’s milk and so strong in geitost. As the paste breaks down a more marked sweetness does appear but it remains under control and leaves a rather neutral aftertaste. It is certainly well worth trying and is a great snacking cheese, especially for those who aren’t looking for a sweet-tooth overload. Slight milky tones and a relatively light presence.

Caution

'The Sound of Music' lasts for 3 hours. Don't let anyone convince you otherwise.