Stølstype, The Penultimate

So yesterday's cheese was perhaps the least of the three whey-based dairy products, but today we have what is, in my mind, the greatest. It is the more traditional style, the name translating roughly into Farm Type, and though the version I was able to find was made by the same factory that produces Ekte Geitost and Gudbrandsdalsost the difference in flavor, and yes even color, is remarkable.

Origin: Norway
Milk: Goat whey, cream, and milk, pasteurized
Rennet: n/a
Affinage: Boiled down into a sweeter and firmer paste than Ekte Geitost. Yay!
Notes: 27% fat, a darker paste than its milder brethren, and an even more pronounced smell spell only one thing: an epic brown cheese.

Thoughts: Burned, caramelly, even the smallest, thinnest peel of this cheese is enough to shock the tastebuds and redefine your idea of what sweet tastes like. So rich and tangy and absurdly sweet is it that it even puts its younger brother Ekte Geitost to shame, Stølstype delivers the creamy smoothness of a triple crème, the tang of a young fresh chevre, the burned complexity of the richest caramel, and the sweetness of the season's ripest fruit. If I could only have one cheese from Norway I would ask for a crate of this and just snack on it until my time on this fractured orb is over, with fresh fruit, with honey, on seed toast, or just rolled up in a ball and popped like popcorn. 

Caution

Beware the staying power of this cheese, the aftertaste lasts longer than the Greek debt crisis.