OK guys, this one is a little complicated. Not the recipe, not the ingredients, but pronouncing the focal point of the “dish” (if you will) – Gjetost. I just scoured Youtube to find a video demonstrating how one says the name of this little nugget of delicious, and came up with NOTHING! (On YOUTUBE?!) I know what you’re thinking: why would I assume that I, Jewess of Westchester county, know the correct pronunciation of this Norwegian delicacy and all these blonde-haired, blue eyed, tall people on Youtube got it wrong? Well, Chris spent a few months in Norway several years back so I’m trusting him for the real deal here.
So Im sure you all have a few burning questions:
1. What IS Gjetost? It’s a carmelized Norwegian goat cheese. Sweet, salty, smooth, delicious.
2. Where does one purchase Gjetost? Previously from Amazon only in the US, as far as I could tell. But I recently discovered that they sell it at Whole Foods, which is why it now feels appropriate to put this on the blog.
3. What was that I heard about a reenactment of the Hanukkah miracle in a Norway tunnel a few weeks back? http://www.guardian.co.uk/world/2013/jan/22/norway-cheese-fire-closes-tunnel A truckload of brunost, a kind of gjetost (or is gjetost a kind of brunost?? Hmm… I don’t know) burned for five whole days. Whoa. That must be some smooth cheese.
- Two pieces of crusty white bread, sliced thin and toasted
- 1 or 2 eggs
- To soft boil eggs, put them in a pot with enough water (starting cold) to cover them. Boil for 10-13 minutes on high heat. Exact time will depend on your burner and how hot it gets – might take a couple of tries to get the exact right timing for runny-in-the-middle but hard-boiled whites.
- Slice the cheese very thin as per the photo.
- Place cheese on top of the warm toast. It will melt a bit. Yum!
- Cut the eggs in half and put them on top, letting the yolk run.