BrunOats

From Wikipedia entry on Brunost:

Brown cheese, also called whey cheese or red cheese is a caramelised brown Scandinavian whey cheese made from cow’s milk. It is produced and consumed primarily in Norway. Gjetost is a variant made from a mixture of goat’s and cow’s milk.

I found a red cube of the Gjetost in the expensive cheese section of Safeway. The cheese inside is about two inches on each side, and a rich-looking medium-dark brown. It tastes a little like caramel, possibly because it’s made from caramelized milk. It’s good on crackers, but only in a very thin layer. Otherwise it’s like eating a candy bar.

Brown inside yellow inside red

It’s a lot browner than it looks

I used a chunk that was about 3/4″ on a side — call it two measuring tablespoonsworth — sliced into four or five thin wafers. Even so, it took them a while to melt in the simmering beef broth. Otherwise, no special ingredients.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of Gjetost, two dinner teaspoons of potato flakes, one cup of broth, salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the Gjetost at the beginning and let it melt down a bit before adding the other ingredients. Add the potato just before you take it off the stove.

Results: Excellent. I’m thinking this would be a great way to make a superb gravy. A cup of beef broth and a tablespoon or so of Gjetost and maybe some flour to thicken, and you’ll have something rich and flavorsome.

Rating: *****

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