SKI QUEEN (Gjetost) from Norway!
This full fat whey cheese has been made for 130 years. It has a fudge like texture and sweet caramel flavours.
Cooked down, the whey becomes thick and caramelized (think about reducing condensed milk to make dulce de leche), producing addictive sweet and salty flavours that melt in your mouth.
It is best shaved and paired with fruit, sliced on toast or made into a fondue!
(Check out the recipe below.)
Come and gets yours before it’s gone. Limited quantities.
❄️Gjetost and Baileys Fondue❄️
Serves 4-6
6 oz Ski Queen
3 tablespoons cream (more for thinning)
2 tablespoons Baileys Irish Cream liqueur
2 tablespoons brown sugar
1/4 teaspoon cinnamon
Slice the Gjetost into thin strips or small cubes to make it easier to melt. Combine the cheese with the other ingredients in a small pot over medium-low heat, stirring with a spatula until it becomes liquid and smooth. Use a whisk to get out the final lumps. Thin with more cream or milk to the desired consistency.
250g
Goat and Cow
Pasteurized
Norway
