Text 471, 75 rader
Skriven 2013-05-22 10:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: gjetost 581
===================
 JW> Gjetost is more like fudge than cheese. A product of Norway, it is
 JW> made by boiling the whey left over from traditional cheese

I was introduced to it by a pacifist (perhaps Quaker) professor
of education who wanted to adopt me so I could avoid the draft
in Massachusetts rather in Texas, where I was registered, on
the theory that I would most assuredly be called up if I were
from some place as backward as Texas. I noted that the point
was moot, as I was about as 4-F as one can be, not only being
blessed with acuity that bordered on legal blindness but severe
astigmatism, night blindness, and lack of depth perception, but
also having flat feet. Anyhow, she was excessively fond of this
cheese and was certain that I would not react to it as it was
different from other cheeses, so she fed it to me with the
expected disastrous response. Strikes me from your description
it's lucky I survived the experience at all.

 JW> production. It is stirred and condensed over heat until reduced to
 JW> one-quarter its original volume. The sugars in the lactose
 JW> caramelize, and the cheese becomes thick enough to pour into
 JW> rectangular molds. The finished gjetost emerges from its supermarket
 JW> wrap squeaky clean, with an all-body tan and shiny creases on its

"The sugars in the lactose caramelize?" This scientific idiocy
must come from using a thesaurus that thinks that lactose is a
synonym for whey (which it is to some degree). "The sugars of
the lactose" might make slightly more sense but would still be
misleading. Anyhow, even with the partial caramelization, the
nice tan block is still essentially a lactose bomb, and my
stomach is churning just thinking about it, and my last taste
of it was decades ago.

 JW> face. Its semifirm compact texture, which bears a trace of peanut
 JW> butter's mouth feel, has a rich salty-sweet caramel finish.

The gjetost I am familiar with is barely salty at all, but no
doubt there are manufacturing variations, see below.

 JW> To earn the classification gjetost, this cheese must contain at
 JW> least 10 percent goat's milk whey (in Norwegian, gjet means goat).
 JW> The remaining milk may come from cows.

That explains why I've tasted versions that had a woolly stench
and versions that didn't. I thought that perhaps they came from
dirty goats vs. clean ones. There was one I encountered that I
swear could have been made from goat pee, diabetic at that;
perhaps uncoincidentally that was the last one I ever bothered
to taste, back in the 1990s or perhaps even earlier.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Microwaved Norwegian Baked Apples
 Categories: Desserts, Snacks, Microwave
   Servings:  4

      2 lg Red Baking Apples
      4 oz Gjetost Cheese
    1/3 c  Chopped Pecans
    1/4 c  Raisins
      2 tb Brown Sugar
    1/2 ts Cinnamon
    1/8 ts Nutmeg

  Place apples in 8 inch microwave safe dish.  Combine remaining ingredients;
  spoon equal portions into and over each apple half. Microwave on high 5 to
  6 minutes, rotating dish after 3 minutes (or use turntable). Cover with
  plastic wrap and let stand 3 minutes. Note: Time based on 650 watt oven,
  adjust time for different wattage oven. Source unknown

MMMMM


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