Though a little hard to categorize, Norwegian gjetost cheese, with its distinct caramel color and sweet flavor, can be eaten in an astounding variety of ways. First things first, though: What is gjetost? “Gjetost” translates to “goat cheese” in Norwegian, so this style of brown cheese or “brunost” typically contains at least some goat’s milk. When gjetost is made, the milk or whey is slowly boiled until the liquid reduces and the sugars caramelize, giving this dense, smooth delight its brown color and butterscotch flavor, with a touch of saltiness. 

In this class, join chef Scott Graden, owner of the New Scenic Café, to discover the wonders of gjetost and messmör, a soft, sweet spread made by boiling whey for a shorter period of time than brunost, and not adding milk or cream. Through dishes including a hearty stew, Swedish meatballs & gjetost gravy, gakko bread with souvas (smoked venison), and a rich crème brûlée dessert, gjetost will shine in all its indescribable glory. 

On day two, the class will culminate with a shared meal at around 4pm. Students may bring a guest to the meal.

Required Tools

• Assorted containers for bringing food home
• A basket or box for those containers
• Beverage for communal meal