Ski Queen Gjetost http://www.flickr.com/photos/andreasmb/ / CC BY-NC 2.0
Every Thanksgiving and Christmas, my turkey goes a little Nordic / Scandinavian. So can yours.
The trick is using brown goat cheese in the gravy. What is that, you ask?
Brunost (Norwegian), mesost (Swedish), mysuostur (Icelandic) or myseost (Danish) is a brown Scandinavian whey cheese. The Norwegian name brunost means 'brown cheese'. In North America it is referred to and sold as gjetost, which is an older spelling of geitost that is no longer frequently used elsewhere.
In the USA, it's sold by the brand name of "Ski Queen®" and is available (usually in one pound blocks) at a number of local supermarkets, organic food coops and merchants on Amazon.com
You make your gravy — usually from the liquid left at the bottom of the turkey pan, adding flour and milk (not water) slowly to the mix so that it doesn't clump — in a pan on the stove.
When the gravy is almost finished, take a block of Ski Queen and, with a good Scandinavian cheese slicer (because they slice the cheese into the best thin slices), start to shave off slices and add them to the gravy as it is cooking. You should add about 1/4 to 1/3 of the square of cheese for every four (4) cups of gravy/sauce.
It makes a wonderful addition to your holiday celebrations!
Gjetost gravy can also be used with game — try adding juniper berries! I use gjetost on breads and crackers and one of my favorites, sour cream waffles. One person has even published the recipe for an apple/gjetost pie.
{ 3 comments… read them below or add one }
I love gjetost. I buy the Ski Queen brand at my local Albertsons. Up until now I have only eaten brown cheese with crackers, but now that I know better I’ll have to try it in gravy. Or in apple pie.
Every time I go to Norway, I buy a 1 kilo block of Gudbrandsdalost, which usually lasts me about a year if I ration it properly. The local grocery stores and the organic food coop here in Northfield carry Ski Queen® gjetost. They also carry lutefisk and lefse. It’s a full service Scandinavian town. ;-)
I used to hate gjetost when I was a kid. But I love it as an adult. I’ve heard others say that, too.
Hi! My family and are Gjetost-obsessed since inheriting a recipe for Ski Queen + raspberry preserve gravy. Delicious!
We actually just posted an experimental Gjetost recipe at our site, a creamy spread topped with dates batonette.
Check us out :)
Happy Thanksgiving!
.-= Elizabeth´s last blog ..Adam’s Bachelor Thanksgiving, Part Three: Bruschetta and the Whole Spread =-.